Rice Free Ginger & Coconut Aminos Salmon Jerky
Salmon jerky might sound unexpected, but once you try a batch of this ginger-forward, umami-rich version, it becomes impossible to stop snacking on it. The marinade leans on coconut aminos instead of soy sauce, which keeps things naturally gluten-free and completely free of any grain-based ingredients ā no rice vinegar, no rice-derived additives, just clean, bold flavor. Apple cider vinegar adds a gentle tang, while fresh ginger, garlic, and turmeric give every strip a warm, aromatic depth that feels almost addictive. A touch of honey rounds it all out with just enough sweetness to balance the savory notes. The low-and-slow oven method does all the heavy lifting, pulling moisture out of the salmon gradually until each strip hits that perfect chewy-but-flexible texture. It's the kind of high-protein snack you can feel genuinely good about ā satisfying, portable, and made entirely from ingredients you can actually pronounce.
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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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