Paleo Coconut Aminos Salmon Jerky
Chewy, savory, and packed with bold umami flavor, this salmon jerky is the kind of high-protein snack that makes you forget store-bought options ever existed. Coconut aminos stand in for soy sauce here, delivering that deep, slightly sweet savoriness without any soy or gluten — a swap that keeps things clean and ancestral-diet friendly without sacrificing a single bit of depth. Fresh ginger, minced garlic, ground turmeric, and a whisper of Ceylon cinnamon layer in warmth and complexity that make every strip genuinely interesting to eat. A touch of honey rounds out the marinade and helps the jerky develop that slightly glossy, caramelized finish as it slowly dries in the oven. The low-and-slow oven method is surprisingly hands-off — once the strips go on the rack, you just wait for that perfect flex-but-don't-snap texture that signals they're done. It's a great make-ahead snack for hiking, road trips, or just keeping something satisfying within arm's reach during the week.
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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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