Dairy Free Ginger & Coconut Aminos Salmon Jerky
Salmon jerky might sound unexpected, but once you try a batch made with this bright, savory marinade, it becomes completely addictive. Coconut aminos stand in for soy sauce and bring a naturally sweet, umami-rich depth without any dairy concerns ā no butter, no cream, no hidden milk derivatives anywhere in the process. Fresh ginger and turmeric give each strip a warm, slightly earthy kick, while garlic and apple cider vinegar keep things lively and bold. A low-and-slow oven dry at 175Ā°F coaxes the salmon into chewy, satisfying strips that flex without snapping ā the kind of texture that makes it impossible to stop at just one. The brief freezer step before slicing is a small but genius move that makes cutting clean, even strips genuinely easy. This is the kind of high-protein snack you can feel good about packing for a hike, a road trip, or just keeping in the fridge for the week ahead.
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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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