Breastfeeding Friendly Orange-Garlic Salmon Jerky
Salmon is one of the most nutrient-dense proteins you can reach for when you're nursing, and turning it into jerky makes it genuinely snackable at any hour of the day. The marinade here is doing a lot of delicious work — coconut aminos bring a savory depth without soy, while fresh orange juice, zest, and honey add a bright, slightly sweet glaze that caramelizes beautifully as the strips slowly dry in the oven. Garlic, ginger, and turmeric round everything out with warm, anti-inflammatory flavor that feels intentional rather than incidental. Chilling the fillet before slicing is a small trick that makes a real difference, giving you clean, even strips that dry at the same rate and come out with that satisfying, slightly flexible chew. Because you're controlling every ingredient from marinade to storage, there are no mystery additives or preservatives to second-guess. A batch keeps in the fridge for up to five days or the freezer for a month, so you can make it ahead and grab a few strips whenever hunger hits between feeds. It's the kind of high-protein, real-food snack that actually fits into the chaos of new-parent life.
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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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