Seed Oil Free Ginger & Coconut Aminos Salmon Jerky

Salmon jerky might sound unexpected, but once you've tried a batch made with a punchy ginger and coconut aminos marinade, you'll wonder why you ever settled for beef jerky from a gas station. The marinade layers coconut aminos, apple cider vinegar, fresh ginger, garlic, turmeric, and a touch of honey for a deeply savory, slightly sweet bite with a warm, aromatic finish. Every ingredient earns its place, and there's not a drop of industrial vegetable or seed oil anywhere in the recipe — just clean, whole-food components doing exactly what they're supposed to do. The low-and-slow oven method at 175°F does all the heavy lifting, gently drying the salmon strips over a few hours until they're firm, flexible, and packed with flavor. Partially freezing the fillet before slicing is a smart trick that makes cutting clean, even strips genuinely easy. The result is a high-protein, portable snack that travels well and keeps in the fridge for up to a week — perfect for meal prep, hiking, or just having something satisfying on hand that doesn't come with a suspicious ingredient list.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →