Walnut 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 for that deep, savory backbone ā a smart swap that keeps things soy-light while delivering serious flavor ā layered with fresh ginger, garlic, turmeric, and a touch of honey for balance. A long, low oven dry at 175Ā°F slowly pulls the moisture out of each strip, leaving you with jerky that flexes just right and packs an incredible punch in every bite. The brief freezer trick before slicing is a small but genius move that makes cutting clean, even strips genuinely easy. Tree nut concerns are completely off the table here ā every ingredient in the marinade is straightforward and easy to verify, so you can snack without second-guessing labels. It stores in the fridge for up to a week, though honestly it rarely 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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