Pescatarian Coconut Aminos Salmon Jerky
Salmon jerky is one of those snacks that sounds niche until you try it — then it becomes the thing you keep making on repeat. The marinade here is genuinely special: coconut aminos bring a deep, savory-sweet base without any soy, while fresh ginger, garlic, turmeric, and a whisper of Ceylon cinnamon layer in warmth and complexity that store-bought jerky simply cannot match. A touch of honey and apple cider vinegar round everything out, so each strip hits that perfect balance of tangy, sweet, and umami-rich. The low-and-slow oven method does all the heavy lifting, pulling moisture out gradually so you end up with strips that flex and chew rather than crumble or turn rubbery. Chilling the salmon before slicing is a small step that makes a big difference — clean, even cuts mean the marinade coats every piece uniformly and the drying time stays consistent. This is a genuinely satisfying high-protein snack that fits naturally into a seafood-forward lifestyle, and it travels well in a bag or lunchbox once fully cooled. Make a batch on the weekend and you'll be glad you did every single day of 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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