Mustard Free Coconut Aminos Salmon Jerky
Salmon jerky sounds like a niche snack, but once you try a batch made this way, it's hard to go back to anything store-bought. Most commercial jerky — fish or otherwise — relies on soy sauce blends or seasoning packets that can quietly sneak mustard or mustard flour into the mix, making label-reading a frustrating chore. Here, coconut aminos do all the heavy lifting, delivering that deep, savory umami hit without any of the usual suspects. The marinade layers in fresh ginger, garlic, turmeric, and a whisper of Ceylon cinnamon for a flavor profile that's warm, slightly sweet from the honey, and genuinely complex. Chilling the salmon before slicing is a small trick that makes a real difference — clean, even strips mean the jerky dries uniformly and has that satisfying flex rather than crumbling apart. Low and slow in the oven at 175°F coaxes out the moisture without cooking the fish into something tough, leaving you with strips that are chewy, deeply flavored, and protein-packed. It's the kind of snack you'll want to keep stashed in an airtight container for road trips, hikes, or just raiding the fridge at midnight.
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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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