Nutmeg Free Coconut Aminos Salmon Jerky
Homemade salmon jerky is one of those snacks that feels almost too impressive for how straightforward it actually is to pull off. The marinade here is built around coconut aminos, which brings a deep, savory-sweet depth without soy, paired with fresh ginger, garlic, turmeric, and a whisper of Ceylon cinnamon for warmth that feels complex but never overwhelming. Many store-bought jerky blends and spice mixes sneak in warming spices you didn't ask for, so making your own means you control every single ingredient in the bag. The brief freezer step before slicing is a small but brilliant trick — it firms the fish just enough to get clean, even strips without any fuss. A low-and-slow oven dry transforms those marinated strips into chewy, protein-packed pieces that flex without snapping, which is exactly the texture you want. Let them cool completely before sealing them up, and you've got a genuinely satisfying snack ready to grab whenever hunger hits.
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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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