Emulsifier Free Orange-Garlic Salmon Jerky
Salmon jerky might sound unexpected, but this citrus-and-garlic version is genuinely addictive — savory, a little sweet, and packed with bold flavor from fresh orange juice, ginger, and turmeric. The marinade comes together with whole, recognizable ingredients like coconut aminos, apple cider vinegar, and honey, so there's no need to scrutinize a label for hidden emulsifiers or stabilizers that sneak into so many store-bought jerky products. Chilling the salmon before slicing is a clever trick that makes clean, even cuts much easier, and uniform strips mean everything dries at the same rate in the oven. The low-and-slow oven method does all the heavy lifting — no dehydrator required — and the result is strips that are firm and chewy without being brittle. That bright hit of orange zest and the warmth of turmeric give this jerky a flavor profile that feels almost gourmet compared to anything you'd grab off a shelf. It keeps well in the fridge for several days, making it a great make-ahead snack for lunchboxes, road trips, or just having something satisfying within arm's reach.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!