Gut Friendly Orange-Garlic Salmon Jerky
Salmon jerky might sound unexpected, but this citrus-and-spice version is genuinely addictive — chewy, savory, and bright with fresh orange and a warm hit of ginger and turmeric. The marinade is built around coconut aminos instead of soy sauce, which keeps things gentle on the digestive system while still delivering that deep, umami-rich flavor you want in a good jerky. Apple cider vinegar and raw honey round out the brine with just enough tang and sweetness to make every strip seriously hard to put down. Ingredients like fresh ginger, turmeric, and garlic are well-loved in gut-supportive cooking, and here they pull double duty as both a flavor base and a functional boost. The low-and-slow oven method is straightforward — no dehydrator required — and the brief freezer step before slicing makes it easy to get clean, even strips that dry at the same rate. It's a high-protein snack that feels intentional rather than restrictive, and it stores beautifully in the fridge or freezer for whenever a craving hits.
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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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