Oats Free Coconut Aminos Salmon Jerky

Savory, chewy, and packed with bold umami flavor, this salmon jerky is the kind of snack that disappears fast once it hits the counter. The marinade leans on coconut aminos instead of soy sauce, which keeps things naturally gluten-free and grain-free without sacrificing any of that deep, salty depth you want in a good jerky. Fresh ginger, minced garlic, ground turmeric, and a whisper of Ceylon cinnamon layer in warmth and complexity that makes each strip genuinely interesting to eat. A touch of honey rounds out the marinade and helps the strips develop that slightly glossy, caramelized finish during the long, low oven dry. The technique is straightforward — a brief freeze to firm the fish, a two-hour marinade, and a slow oven session on a wire rack — and the result is tender-chewy strips that flex rather than snap, just the way jerky should. Store-bought jerky options are often processed on shared lines with grain-based ingredients, so making your own from scratch means you know exactly what went into every bite. Let the strips cool completely before sealing them up, and they'll keep beautifully in an airtight container for snacking all week.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →