Black Pepper Free Ginger & Coconut Aminos Salmon Jerky
Salmon jerky might sound unexpected, but once you try a batch made with this bright, aromatic marinade, it becomes completely addictive. The combination of coconut aminos, fresh ginger, garlic, turmeric, and a touch of honey creates a deeply savory-sweet flavor with a gentle warmth that comes entirely from real ingredients ā no black pepper anywhere in sight. That matters more than you'd think, since so many store-bought jerky products and marinades lean heavily on pepper as a default seasoning, making them off-limits for anyone who needs to avoid it. Here, the ginger and turmeric do all the heavy lifting, delivering bold, complex flavor without a single offending spice. The low-and-slow oven method pulls moisture out gradually, leaving you with strips that are firm and chewy but still have that satisfying flex rather than a brittle snap. It's a high-protein snack that travels well, keeps in the fridge for up to a week, and honestly disappears faster than that anyway.
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Learn more āIngredients
4 servings
For the jerky
- 1.5 lb salmon fillet, skin removed
For the marinade
- ā 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
- Ā½ tsp fine sea salt
Instructions
- 1
Place the salmon fillet on a cutting board and freeze for 20ā30 minutes, until firm but not frozen solid ā 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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