Cinnamon Free Ginger & Coconut Aminos Salmon Jerky
Salmon jerky might sound unexpected, but this recipe delivers a chewy, savory snack that's genuinely hard to put down. The marinade leans on coconut aminos for a deep, umami-rich base, while fresh ginger and garlic bring brightness and a little heat without any of the warming spices that can sneak into so many store-bought jerky blends. A touch of honey rounds everything out, and ground turmeric adds an earthy, golden note that makes each strip look as good as it tastes. For anyone navigating a cinnamon sensitivity, packaged jerky is often a minefield ā spice blends and "natural flavors" on labels can hide all kinds of surprises, so making your own is genuinely the safer and more satisfying route. The low-and-slow oven method does all the heavy lifting, pulling moisture out of the salmon gradually until you get that perfect flex-not-snap texture. Cooling the strips completely before sealing them up keeps everything from getting soggy, so your batch stays snackable all week long.
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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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