Shellfish Free Coconut Aminos Salmon Jerky
Salmon jerky sounds like a niche snack, but once you try a batch made from scratch, it's hard to go back to anything store-bought. The marinade here is genuinely special — coconut aminos bring that deep, savory umami punch without any soy or shellfish-derived ingredients, 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 rounds everything out so the flavor is bold but never harsh. The low-and-slow oven method does all the heavy lifting, slowly drawing out moisture until each strip is firm, slightly chewy, and packed with concentrated flavor. Slicing the salmon while it's partially frozen is a small trick that makes a real difference — you get clean, even strips that dry uniformly on the rack. Whether you cut with the grain for a chewier bite or against it for something more tender, the result is a high-protein snack that travels well and disappears fast. It's the kind of recipe that looks impressive but is mostly just patience.
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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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