Soy Free Coconut Aminos Salmon Jerky
Salmon jerky sounds like a niche snack, but once you try a batch made from scratch, it's genuinely hard to go back to anything store-bought. The marinade here is the real star — coconut aminos bring that deep, savory umami punch that traditional soy-based marinades are known for, without a drop of soy in sight. Fresh ginger, minced garlic, turmeric, and a whisper of Ceylon cinnamon layer in warmth and complexity, while a touch of honey and apple cider vinegar balance everything out beautifully. The low-and-slow oven method does all the heavy lifting, coaxing the salmon into strips that are firm and chewy but still have just enough flex to feel satisfying rather than brittle. Partially freezing the fillet before slicing is a clever trick that makes clean, even cuts much easier — a small step that makes a real difference in the final texture. These strips are protein-packed, deeply flavorful, and completely free of the hidden soy derivatives that show up in so many commercial jerky products. Whether you're packing them for a hike, a road trip, or just a snack drawer raid, this is the kind of homemade staple that earns a permanent spot in your rotation.
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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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