Lupin Free Coconut Aminos Salmon Jerky
Salmon jerky sounds like a niche snack, but once you try a batch made from scratch, it's genuinely hard to go back to anything store-bought. The marinade here is built around coconut aminos, which delivers that deep, savory umami punch without any of the legume-derived ingredients that can sneak into conventional soy sauce alternatives. 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 — no dehydrator required — and the wire rack setup ensures even airflow so every strip dries consistently. A quick freeze before slicing is the kind of practical trick that makes the whole process feel almost effortless, giving you clean, uniform pieces that hold up beautifully through the long dry. The finished jerky is firm, slightly chewy, and packed with flavor — exactly the kind of high-protein snack you can feel good about tossing in a bag for the week ahead.
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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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