Ginger & Coconut Aminos Salmon Jerky
Total time7 hr 20 min
Prep time20 min
Cook time3 hr
4.9(3)
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Learn more →Ingredients
4 servings
For the jerky
- 1.5 lb salmon fillet, skin removed
For the marinade
- ⅓ cup coconut aminos
- 2 tbsp apple cider vinegar
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tbsp honey
- ½ tsp fine sea salt
Instructions
- 1
Place the salmon fillet on a cutting board and freeze for 20–30 minutes, until firm but not frozen solid — this makes slicing easier. Using a sharp knife, cut the salmon against the grain into strips about 1/4 inch thick and 1 inch wide.
- 2
In a zip-top bag or shallow dish, whisk together the coconut aminos, apple cider vinegar, grated ginger, minced garlic, turmeric, honey, and sea salt until combined.
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