Xanthan Gum Free Ginger & Coconut Aminos Salmon Jerky
Salmon jerky sounds like a niche snack, but this version is genuinely addictive ā deeply savory, warmly spiced, and chewy in the best possible way. Coconut aminos stand in for soy sauce and bring a mellow, slightly sweet saltiness that pairs beautifully with fresh ginger, garlic, and a touch of turmeric. The honey rounds everything out without making it cloying, and the apple cider vinegar adds just enough brightness to keep each bite interesting. Many commercial jerkies and even homemade recipes rely on thickeners or stabilizers in their marinades, but every ingredient here is clean and straightforward ā no hidden additives to second-guess. The low-and-slow oven method does all the heavy lifting, coaxing the salmon into firm, flexible strips that hold their shape without drying out completely. It's a high-protein, pack-anywhere snack that works just as well on a hiking trail as it does pulled straight from the fridge at midnight.
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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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