Nightshade Free Ginger & Coconut Aminos Salmon Jerky
Salmon jerky might sound unexpected, but this version is genuinely addictive ā chewy, savory, and layered with warm ginger and a subtle sweetness from honey. The marinade leans on coconut aminos instead of soy sauce, which keeps things nightshade-free while still delivering that deep, umami-rich flavor you want in a good jerky. Apple cider vinegar brightens everything up, and the turmeric adds an earthy, golden note that makes each strip feel a little more special than your average snack. The low-and-slow oven method does all the heavy lifting, pulling moisture out of the salmon gradually so you end up with strips that flex and chew rather than crumble. Partially freezing the fillet before slicing is a small trick that makes a real difference ā you get clean, even cuts that dry uniformly on the rack. This is the kind of high-protein snack that travels well, keeps 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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