Soy Free Ginger & Coconut Aminos Salmon Jerky
Salmon jerky might sound unexpected, but once you try a batch marinated in this bright, savory blend, it becomes genuinely hard to stop snacking on it. The marinade leans on coconut aminos instead of traditional soy sauce, which means you get that same deep, umami-rich flavor without any soy in sight ā a real win when so many jerky recipes and store-bought options are off the table. Fresh ginger and garlic bring a lively kick, while turmeric adds warmth and a gorgeous golden hue to every strip. A touch of honey rounds everything out with just enough sweetness to balance the apple cider vinegar's tang. The low-and-slow oven method does all the heavy lifting, slowly drawing out moisture until the salmon is firm, chewy, and perfectly snackable. It's the kind of high-protein, flavor-packed snack that travels well and keeps in the fridge for up to a week ā if it lasts that 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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