AIP Friendly Ginger & Coconut Aminos Salmon Jerky
Salmon jerky might sound unexpected, but once you try a batch of these chewy, flavor-packed strips, it becomes an instant staple. The marinade layers coconut aminos, fresh ginger, turmeric, and a touch of honey for a deeply savory-sweet profile that clings to every piece of fish. Coconut aminos does the heavy lifting here as a soy-free alternative, which is exactly what makes this recipe work so well for anyone navigating strict elimination protocols — no soy, no grains, no nightshades, just clean, real ingredients. A brief freeze before slicing keeps the salmon firm enough to cut into neat strips, and the low-and-slow oven method does the rest, coaxing out that satisfying chew without any special equipment. The result is a portable, protein-rich snack that holds up in the fridge for up to a week, making it perfect for meal prep. This recipe makes 4 servings, so it's easy to double when you want a bigger batch on hand for busy days.
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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
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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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