Nightshade Free Coconut Aminos Salmon Jerky
Salmon jerky sounds like a snack that should be complicated, but this low-and-slow oven method makes it genuinely approachable for any home cook. The marinade is where the magic happens — coconut aminos bring that deep, savory umami punch that soy sauce usually handles, making this a smart swap for anyone avoiding nightshade-derived condiments like Worcestershire or certain hot sauces. Fresh ginger, garlic, turmeric, and a whisper of Ceylon cinnamon layer in warmth and complexity, while a touch of honey balances everything out with just enough sweetness. Chilling the salmon before slicing is a small trick that pays off big, giving you clean, even strips that dry uniformly in the oven. The result is chewy, protein-packed jerky with bold flavor and none of the usual ingredient worries that come with store-bought versions. Let it cool completely before storing and it keeps beautifully in an airtight container — if it lasts that long.
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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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