Mushroom Free Orange-Garlic Salmon Jerky
Homemade salmon jerky sounds like a project, but this citrus-forward version is genuinely worth every step. The marinade layers coconut aminos, fresh orange juice, zest, garlic, ginger, turmeric, and a touch of honey into something bright, savory, and just a little sweet — a combination that soaks deep into every strip during the long refrigerator rest. Chilling the fillet before slicing is a clever trick that makes clean, even cuts easy, which matters a lot when you want consistent drying in the oven. Low and slow at 175°F does all the heavy lifting, turning raw salmon into chewy, flavor-packed strips without any special equipment beyond a wire rack. For anyone navigating a mushroom-free lifestyle, packaged jerky and snack aisles can be a minefield of unexpected fungi-derived ingredients and shared-facility warnings — making this from scratch puts you fully in control of every single thing that goes into it. The finished jerky is firm, flexible, and deeply satisfying as a high-protein snack straight from the fridge. A batch keeps for up to five days refrigerated or a full month in the freezer, so it's easy to make ahead and always have something good on hand.
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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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