Low Fiber Lemon-Dill Salmon Jerky

Total time6 hr 22 min

Prep time20 min

Cook time4 hr

4.8

(12)

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Ingredients

4 servings

For the salmon

1.5 lb skin-on salmon fillet, pin bones removed

For the marinade

3 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
2 tbsp fresh lemon juice
Ingredient note
Low residue diets limit the fiber in fruit. Juice has almost none of it and this recipe uses only about 1 1/2 teaspoons of lemon juice per serving, so a pulp-free juice here is likely Low Residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
1 tbsp lemon zest (from about 1 large lemon)
Ingredient note
Low residue diets limit citrus peel because of its fiber. The recipe uses only about 3/4 teaspoon of finely grated lemon zest per serving, so it is likely Low Residue. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.
2 tbsp fresh dill, finely chopped
Ingredient note
Low residue diets limit leafy greens and raw herbs. The dill here is used only as a seasoning (about 1 1/2 teaspoons per serving), so it is likely Low Residue. If you prefer to always avoid dill, please tap it and change its rating to Red.
2 cloves garlic, minced
1 tsp fresh ginger, finely grated
Ingredient note
Low residue diets limit fibrous roots and whole spices. Only about 1/4 teaspoon of finely grated fresh ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
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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