MSG Free Orange-Garlic Salmon Jerky
Salmon jerky sounds like a niche snack, but one bite of this citrus-forward, garlicky version and you'll wonder why you ever settled for beef. The marinade layers coconut aminos, fresh orange juice, zest, ginger, and turmeric into something genuinely complex — bright, a little savory, and just sweet enough from a spoonful of honey. Coconut aminos do the heavy lifting here in place of conventional soy sauce, which is a common hidden source of monosodium glutamate in store-bought jerky and marinades. Every single ingredient in this recipe is whole and recognizable, so you know exactly what you're eating with zero guesswork. The low-and-slow oven method pulls out moisture gradually, leaving strips that are firm and chewy without turning brittle or tough. It takes some patience between the marinade time and the drying window, but the hands-on effort is minimal and the payoff is a protein-packed snack you can keep in the fridge all week. Pack it for hikes, road trips, or just keep a stash at your desk — it travels beautifully.
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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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