Lactose Free Coconut Aminos Salmon Jerky
Chewy, savory, and packed with bold umami flavor, this salmon jerky is the kind of high-protein snack that disappears fast. The marinade leans on coconut aminos instead of traditional soy sauce, which keeps things naturally dairy-free while delivering that deep, slightly sweet savoriness you want in a good jerky. Fresh ginger, minced garlic, ground turmeric, and a whisper of Ceylon cinnamon layer in warmth and complexity that makes every strip genuinely interesting to eat. A touch of honey rounds out the marinade without tipping it into candy territory. The low-and-slow oven method does all the heavy lifting — no dehydrator required — and the wire rack setup ensures even airflow so the strips dry out properly rather than steam. Chilling the salmon before slicing is a small but smart step that makes clean, even cuts much easier to pull off. Once cooled, these keep beautifully in an airtight container, making them a brilliant make-ahead snack for busy weeks.
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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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