Gut Friendly Coconut Aminos Salmon Jerky
Salmon jerky might sound like a snack-aisle novelty, but made at home with a thoughtful marinade, it becomes something genuinely craveable — chewy, savory, and layered with warm spice. The marinade leans on coconut aminos instead of conventional soy sauce, which keeps things gentler on digestion while still delivering that deep, umami-rich flavor you want in a jerky. Apple cider vinegar, fresh ginger, and garlic bring brightness and gut-supportive properties, while ground turmeric and Ceylon cinnamon add an earthy warmth that makes each strip taste almost complex. A touch of honey rounds everything out without tipping into sweetness. The low-and-slow oven method — just 175°F for a few hours — dries the salmon gradually, preserving its texture and nutrients rather than blasting them away. You end up with strips that flex rather than snap, which is exactly the right bite for a protein-packed snack you can actually feel good about. It's the kind of recipe that rewards a little patience with a seriously satisfying result.
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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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