Wheat Free Ginger & Coconut Aminos Salmon Jerky
Salmon jerky might sound unexpected, but this version is genuinely addictive ā savory, a little sweet, and packed with bold flavor from fresh ginger, garlic, and turmeric. The marinade leans on coconut aminos instead of traditional soy sauce, which means you get that deep, umami-rich base without any wheat hiding in the mix. Apple cider vinegar adds a subtle tang, while honey rounds everything out into a glaze that clings beautifully to each strip during the long, slow oven dry. The technique is straightforward: a quick freeze makes the salmon easy to slice cleanly, and a low-and-slow oven does all the heavy lifting from there. What comes out is chewy, satisfying jerky that holds up well for snacking, road trips, or protein-packed lunches throughout the week. It's the kind of homemade snack that makes store-bought options feel completely unnecessary.
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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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