Legume Free Coconut Aminos Salmon Jerky
Savory, chewy, and packed with umami depth, this salmon jerky is a seriously satisfying snack that feels almost too good to be this straightforward. The marinade leans on coconut aminos instead of soy sauce, which means you get that rich, slightly sweet saltiness without any legume-derived ingredients sneaking in — a real win for anyone navigating soy or bean restrictions. Fresh ginger, minced garlic, ground turmeric, and a whisper of Ceylon cinnamon give the strips a warm, complex flavor that builds with every bite. The low-and-slow oven method does all the heavy lifting, gently drying the salmon over a few hours until each strip is firm, flexible, and deeply seasoned all the way through. A quick freeze before slicing is a clever trick that makes cutting clean, even strips much easier — no special equipment required. Once cooled, the jerky keeps beautifully in an airtight container, making it a great make-ahead option for road trips, hiking, or just having something genuinely good on hand when hunger strikes.
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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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