Hazelnut Free Coconut Aminos Salmon Jerky
Homemade salmon jerky is one of those snacks that feels almost too good to be true — chewy, savory, and packed with flavor in every strip. The marinade here leans on coconut aminos for a deep, umami-rich base that's naturally free from the tree nut derivatives that can sneak into store-bought jerky seasonings and sauces. Fresh ginger, minced garlic, ground turmeric, and a whisper of Ceylon cinnamon layer in warmth and complexity, while a touch of honey rounds everything out with just enough sweetness. The low-and-slow oven method does all the heavy lifting, pulling moisture from the salmon over a few hours until you get that satisfying, flexible chew that good jerky is all about. Chilling the fillet before slicing is a small step that makes a big difference, giving you clean, even strips that dry uniformly. Once cooled, these pack beautifully into an airtight container for on-the-go snacking, post-workout fuel, or just something impressive to pull out at a gathering. It's the kind of recipe that makes you wonder why you ever reached for a store-bought bag in the first place.
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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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