Low Fiber Coconut Aminos Salmon Jerky

Total time5 hr 20 min

Prep time20 min

Cook time3 hr

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Ingredients

4 servings

1 ½ lb salmon fillet, skin removed
¼ cup coconut aminos
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified San-J Organic Tamari Brewed Soy Sauce - 10 fl oz
See all
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
1 tbsp apple cider vinegar
1 tsp fresh ginger, finely grated
Ingredient note
Low residue diets limit fibrous roots and whole spices. Only about 1/4 teaspoon of finely grated fresh ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
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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