Lactose Free Orange-Garlic Salmon Jerky
Citrusy, garlicky, 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, zest, ginger, and turmeric into something genuinely complex — sweet and tangy up front with a warm, earthy finish. Because every ingredient here is naturally free of dairy, there's no swapping or substituting needed; it just works as written. The low-and-slow oven method pulls moisture out gradually, giving you strips that are firm and chewy without turning brittle or tough. Chilling the salmon before slicing is a small trick that makes a real difference, helping you cut clean, even strips that dry at the same rate. It's a satisfying high-protein snack that travels well and keeps in the fridge for days — or the freezer if you manage to hold off long enough.
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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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