Red Meat Allergy Friendly Ginger & Coconut Aminos Salmon Jerky
Jerky lovers who need to sidestep beef and other red meats finally have a snack worth getting excited about. Salmon makes a surprisingly ideal base ā it firms up beautifully in a low oven and takes on a rich, savory depth that rivals anything you'd find in a gas station bag. The marinade here is doing serious work: coconut aminos bring that umami punch without soy, while fresh ginger, garlic, and turmeric layer in warmth and a subtle earthiness that keeps every strip interesting. A touch of honey rounds it all out with just enough sweetness to balance the apple cider vinegar's brightness. The low-and-slow oven method is forgiving and hands-off ā you're mostly just waiting while your kitchen fills with an incredible aroma. Once cooled, the strips are chewy, flexible, and deeply flavorful ā exactly what a good jerky should be. Stash them in an airtight container and you've got a protein-packed snack ready to go 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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