AIP Friendly Orange-Garlic Salmon Jerky
Portable, protein-packed snacks that actually fit a strict elimination protocol are genuinely hard to come by, and most store-bought jerky is loaded with soy, nightshades, or mystery seasonings that make it a hard pass. This salmon version solves that problem beautifully. The marinade leans on coconut aminos for that savory depth, brightened up with freshly squeezed orange juice, zest, and a touch of honey for just enough sweetness to balance the apple cider vinegar. Fresh ginger and turmeric bring warmth and an anti-inflammatory boost, while minced garlic rounds everything out into something genuinely craveable. The low-and-slow oven method does all the heavy lifting — no dehydrator required — and the result is tender, chewy strips with a citrusy, slightly sticky glaze that makes it hard to stop at one piece. It serves four and keeps in the fridge for up to five days, so it's a smart batch-cook option for busy weeks when you need a grab-and-go snack that won't derail your healing protocol.
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Learn more →Ingredients
4 servings
For the jerky
- 1.5 lb salmon fillet, skin removed
For the marinade
- ¼ cup coconut aminos
- 3 tbsp fresh orange juice
- 1 tsp orange zest
- 3 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ½ tsp fine sea salt
- 1 tbsp apple cider vinegar
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
Instructions
- 1
Place the salmon fillet in the freezer for 30–45 minutes, until it is firm but not frozen solid — this makes slicing much easier.
- 2
While the salmon chills, whisk together the coconut aminos, fresh orange juice, orange zest, minced garlic, grated ginger, ground turmeric, sea salt, apple cider vinegar, and honey in a mixing bowl until the honey is fully dissolved.
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