Gluten Free Ginger & Coconut Aminos Salmon Jerky
Salmon jerky might sound unexpected, but once you try a batch made with this marinade, it becomes completely addictive. The combination of coconut aminos, fresh ginger, garlic, and turmeric creates a deeply savory, slightly sweet flavor with a warm, earthy kick that regular soy-based jerky just can't match. Coconut aminos is the key swap here ā it delivers that rich, umami depth without any wheat or gluten, so every ingredient in this recipe is naturally safe from the start, no label-scanning required. A touch of honey rounds out the marinade beautifully, and the low-and-slow oven method pulls moisture out gradually, giving you strips that are firm and chewy without turning brittle. The brief freezer step before slicing is a small but brilliant trick that makes cutting clean, even strips much easier. This is the kind of high-protein snack you can feel genuinely good about packing for road trips, hikes, 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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