Low FODMAP Lemon-Dill Salmon Jerky
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Learn more →Ingredients
4 servings
For the salmon
- 1.5 lb skin-on salmon fillet, pin bones removed
For the marinade
- 3 tbsp coconut aminos
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (from about 1 large lemon)
- 2 tbsp fresh dill, finely chopped
- 2 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 tsp fine sea salt
- 1 tbsp olive oil
Instructions
- 1
Place the salmon fillet in the freezer for 30 minutes — this firms the flesh and makes it much easier to slice cleanly. While the salmon chills, whisk together the coconut aminos, lemon juice, lemon zest, fresh dill, garlic, ginger, turmeric, salt, and olive oil in a mixing bowl until combined.
- 2
Remove the salmon from the freezer. Using a sharp knife, slice the fillet against the grain into strips about 1/4 inch thick, cutting at a slight angle for wider pieces. Remove and discard the skin as you slice. You should have roughly 20–24 strips.
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