Citrus Free Ginger & Coconut Aminos Salmon Jerky
Homemade salmon jerky sounds like a project, but this recipe breaks it down into genuinely manageable steps that deliver a deeply savory, chewy snack worth every minute of patience. The marinade leans on coconut aminos for that rich, umami-forward base ā a smart swap that keeps things completely free of soy and, crucially, free of any citrus that so many jerky recipes sneak in through orange juice or lemon zest. Apple cider vinegar brings just enough brightness to balance the honey and warm ginger without triggering any citrus concerns. Fresh ginger and turmeric give the strips a bold, aromatic depth that makes each piece taste far more complex than the short ingredient list suggests. The low-and-slow oven method does the heavy lifting, slowly drawing out moisture until the salmon is firm, slightly flexible, and perfectly safe to eat ā no dehydrator required. It's the kind of high-protein snack that travels well, holds up in the fridge for a week, and genuinely impresses anyone who tries it.
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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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