Macadamia Free Coconut Aminos Salmon Jerky
Homemade salmon jerky is one of those snacks that feels almost too good to be true ā chewy, savory, and packed with real flavor without any of the mystery ingredients you find in store-bought bags. The marinade here leans on coconut aminos for that deep, umami-rich base, brightened up with apple cider vinegar, fresh ginger, and garlic, then warmed through with turmeric and Ceylon cinnamon. A touch of honey rounds everything out and helps the strips develop that gorgeous, slightly lacquered finish as they slowly dry in the oven. The low-and-slow method at 175Ā°F is the real secret ā it gently pulls moisture from the fish without cooking it aggressively, giving you that satisfying flex-not-snap texture that makes great jerky so addictive. Chilling the salmon before slicing is a small step that makes a big difference, letting you cut clean, even strips that dry uniformly. Every ingredient in this recipe is straightforward and easy to verify, so you never have to second-guess what's in your snack. It's the kind of thing you'll want to keep a stash of in the fridge at all times.
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Learn more āIngredients
4 servings
- 1 Ā½ lb salmon fillet, skin removed
- Ā¼ cup coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, minced
- Ā½ tsp ground turmeric
- Ā¼ tsp ground ceylon cinnamon
- Ā½ tsp fine sea salt
- 1 tsp honey
Instructions
- 1
Place the salmon fillet in the freezer for 20ā30 minutes, until it is firm but not frozen solid ā 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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