Brazil Nut Free Orange-Garlic Salmon Jerky
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 citrus lift, and the garlic, ginger, and turmeric round everything out with warm, aromatic depth. 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, you end up with strips that are firm, slightly chewy, and packed with bold flavor in every bite. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — every ingredient here is straightforward and easy to verify, with no hidden blends or ambiguous seasonings to second-guess. It's a fantastic 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.
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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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