Peanut Free Coconut Aminos Salmon Jerky
Salmon jerky sounds like a niche snack, but once you try a batch made with a marinade this good, you'll wonder why you ever settled for the store-bought stuff. Coconut aminos bring a deep, savory-sweet umami hit without any soy, while fresh ginger, garlic, turmeric, and a whisper of Ceylon cinnamon layer in warmth and complexity that builds with every bite. A touch of honey and apple cider vinegar round everything out, balancing the richness of the salmon beautifully. The low-and-slow oven method does all the heavy lifting — no dehydrator required — and the wire rack setup ensures even airflow so every strip dries consistently. Chilling the fillet before slicing is a small but brilliant trick that makes clean, even cuts genuinely easy. The result is chewy, deeply flavored jerky that's packed with protein and completely free from peanuts or any nut-based ingredients, making it a confident grab-and-go snack. Store it in an airtight container and it's ready 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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