Carrageenan Free Orange-Garlic Salmon Jerky
Bright citrus, punchy garlic, and a hint of warm turmeric make this salmon jerky anything but ordinary — it's bold, chewy, and genuinely hard to stop snacking on. The marinade leans on coconut aminos instead of conventional soy sauce, which means you sidestep the additives and thickeners that sneak into many store-bought condiments and pre-made jerky products. Fresh orange juice and zest bring a natural sweetness that pairs beautifully with the ginger and apple cider vinegar, so every strip has real depth of flavor without relying on anything processed. The low-and-slow oven method does all the heavy lifting — no dehydrator required — and the wire rack setup ensures even airflow so the strips dry consistently from edge to edge. Partially freezing the salmon before slicing is a small trick that makes a big difference, giving you clean, uniform strips that cure and dry at the same rate. Whether you're packing snacks for a hike, stocking the fridge for the week, or just craving something savory and satisfying, this jerky delivers without any of the ingredient guesswork that comes with grabbing a bag off the shelf.
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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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