BHA & BHT Free Orange-Garlic Salmon Jerky
Salmon jerky might sound unexpected, but one bite of this citrus-forward, garlicky version and you'll wonder why you ever settled for the beef kind. The marinade layers coconut aminos, fresh orange juice, orange zest, honey, ginger, and turmeric into something genuinely complex — bright, savory, and just a little sweet all at once. For anyone avoiding synthetic preservatives like BHA and BHT, store-bought jerky is practically a minefield, since those additives show up constantly in commercial dried meats and snack products. This recipe sidesteps all of that by relying entirely on whole, recognizable ingredients — nothing artificial, nothing hidden. The low-and-slow oven method does the work that preservatives normally would, pulling moisture out gradually until each strip is firm, chewy, and shelf-stable without any chemical shortcuts. A brief freeze before slicing makes the prep surprisingly tidy, and the long marinade window means the flavor goes all the way through. It's a genuinely satisfying high-protein snack you can feel good about making and eating.
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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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