Mediterranean Diet Friendly Orange-Garlic Salmon Jerky
Salmon jerky might sound unexpected, but this citrus-and-garlic version is genuinely one of the most craveable ways to enjoy a fish that's already a cornerstone of heart-healthy eating. The marinade layers fresh orange juice and zest with minced garlic, grated ginger, turmeric, and a touch of honey, creating a bright, complex flavor that soaks deep into every strip. Coconut aminos keep things soy-free while adding that savory depth you'd normally expect from a traditional jerky brine. The low-and-slow oven method — just 175°F for a few hours — gently dries the salmon without overcooking it, leaving strips that are firm, slightly chewy, and absolutely packed with flavor. It's a smart, protein-rich snack that fits beautifully into a way of eating that leans on fish, olive-country pantry staples, and whole, minimally processed ingredients. Make a batch on the weekend and you'll have a satisfying grab-and-go option ready all week 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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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