Artificial Food Coloring Free Orange-Garlic Salmon Jerky
Salmon jerky might sound unexpected, but this citrus-and-garlic version is deeply savory, a little sweet, and genuinely hard to stop eating once you start. The marinade leans on coconut aminos, fresh orange juice, and real honey — every ingredient is whole and recognizable, with zero synthetic dyes or artificial colorings hiding in the mix. That matters more than you'd think with store-bought jerky, where bright packaging often signals equally bright additives inside. Ground turmeric gives these strips a warm, golden hue the natural way, and the ginger and garlic round everything out into something that tastes far more complex than the ingredient list suggests. Partially freezing the salmon before slicing is a clever trick that makes uniform cuts easy, which means the strips dry evenly and come out with that perfect chewy-but-flexible texture. Whether you're packing snacks for a road trip, fueling a hike, or just want something satisfying that you actually made yourself, this recipe delivers without any ingredient you'd have to second-guess.
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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
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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