Rice Free Coconut Aminos Salmon Jerky
Salmon jerky sounds like a project, but this recipe breaks it down into genuinely manageable steps that reward you with something deeply savory, chewy, and a little addictive. The marinade is built around coconut aminos — a naturally brewed condiment that delivers that rich, umami-forward depth without any soy or grain-based ingredients — rounded out with fresh ginger, garlic, turmeric, and a whisper of Ceylon cinnamon for warmth. A touch of honey and apple cider vinegar balance the whole thing out, so every strip has this complex sweet-tangy-savory thing going on that's hard to stop eating. The low-and-slow oven method does all the heavy lifting, pulling moisture out gradually so you end up with jerky that flexes rather than crumbles — exactly the texture you want. Chilling the salmon before slicing is a small trick that makes a real difference, giving you clean, even strips that dry uniformly. This is the kind of high-protein snack that travels well, keeps beautifully in an airtight container, and genuinely impresses people who assumed homemade jerky was too complicated to bother with.
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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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