Capsaicin Free Orange-Garlic Salmon Jerky
Smoky, sweet, and deeply savory, this salmon jerky is the kind of snack that disappears fast once it hits the counter. The marinade layers coconut aminos, fresh orange juice, orange zest, honey, and garlic into something genuinely complex — bright and citrusy up front with a warm, earthy finish from turmeric and ginger. Most store-bought jerky relies heavily on chili-based seasonings to build that punchy flavor, which makes it a minefield for anyone avoiding capsaicin. This recipe proves you don't need any heat to make jerky taste bold and satisfying. The low-and-slow oven method does the heavy lifting, pulling moisture out of the salmon strips over a few hours until they're firm, chewy, and perfectly snackable. A quick freeze before slicing keeps the fish easy to cut into even strips, so every piece dries at the same rate and comes out consistent. It keeps well in the fridge for up to five days — though honestly, it rarely lasts that long.
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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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