Gluten Free Coconut Aminos Salmon Jerky
Salmon jerky is one of those snacks that feels almost too good to be true — deeply savory, chewy, and packed with protein in a way that actually keeps you full. The marinade here leans on coconut aminos instead of soy sauce, which means you get that rich, umami-forward depth without any wheat or gluten hiding in the bottle. Apple cider vinegar brightens everything up, while fresh ginger, garlic, turmeric, and a whisper of Ceylon cinnamon give each strip a warm, complex flavor that's hard to stop eating. A small spoonful of honey rounds out the marinade and helps the strips develop that slightly lacquered finish as they slowly dry in the oven. The low-and-slow oven method is genuinely foolproof — you're looking for strips that flex rather than snap, which is the sweet spot between chewy and tender. Chilling the salmon before slicing is a smart trick that makes clean, even cuts much easier, and patting the strips dry before they go into the oven helps the texture come out right every time. This is the kind of make-ahead snack that disappears fast, so consider doubling the batch.
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Learn more →Ingredients
4 servings
- 1 ½ lb salmon fillet, skin removed
- ¼ cup coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ground ceylon cinnamon
- ½ tsp fine sea salt
- 1 tsp honey
Instructions
- 1
Place the salmon fillet in the freezer for 20–30 minutes, until it is firm but not frozen solid — this makes slicing much easier.
- 2
While the salmon chills, whisk together the coconut aminos, apple cider vinegar, ginger, garlic, turmeric, Ceylon cinnamon, salt, and honey in a mixing bowl until the honey is fully dissolved.
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