Almond Free Orange-Garlic Salmon Jerky

Total time7 hr 20 min

Prep time20 min

Cook time3 hr

Homemade salmon jerky sounds like a project, but this recipe breaks it down into genuinely manageable steps that deliver a seriously impressive result. The marinade is where the magic happens — coconut aminos bring a deep, savory backbone while fresh orange juice and zest add a bright citrusy lift, and the garlic, ginger, and turmeric layer in warmth that makes every strip taste complex and craveable. A quick stint in the freezer before slicing is a clever trick that makes cutting clean, even strips much easier than you'd expect. After a long marinade and a slow, low oven dry, the finished jerky is firm, slightly chewy, and packed with flavor in a way that store-bought versions rarely match. Because every ingredient here is straightforward and whole-food based, there's no need to scan labels for hidden nut-derived additives or worry about cross-contact from shared processing facilities. It's a great high-protein snack to keep stashed in the fridge for the week, and it holds up beautifully in the freezer if you want to make a bigger batch ahead of time.

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Ingredients

4 servings

For the jerky

1.5 lb salmon fillet, skin removed
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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

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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