Black Pepper Free Orange-Garlic Salmon Jerky
Homemade salmon jerky is already a bit of a flex, but this citrus-forward version takes it somewhere genuinely special. The marinade layers coconut aminos, fresh orange juice, zest, garlic, ginger, turmeric, and a touch of honey into something bright, savory, and just a little sweet — no black pepper needed to make it bold. That's actually great news if you're avoiding pepper, because so many store-bought jerkies and marinades lean on it heavily, making it hard to find a safe snack that still delivers real depth of flavor. The brief freezer step before slicing is a small trick that makes a big difference, giving you clean, even strips that dry uniformly in the oven. Low and slow at 175°F does all the work, pulling moisture out gently until each piece is firm, slightly flexible, and packed with flavor. The result is a protein-rich snack that feels far more gourmet than anything you'd grab off a shelf, and it keeps well in the fridge or freezer so you can make a batch and snack on it all week.
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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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