Mustard Free Orange-Garlic Salmon Jerky
Salmon jerky might sound unexpected, but one bite of this citrusy, garlicky version and it makes complete sense. The marinade layers coconut aminos, fresh orange juice, zest, minced garlic, ginger, turmeric, and a touch of honey into something deeply savory with a bright, slightly sweet edge — no soy sauce, no mustard, no shortcuts. Many store-bought jerkies and marinades sneak in mustard as a flavor booster or emulsifier, so making your own from scratch is the cleanest way to stay safe without sacrificing any complexity. Chilling the salmon before slicing is a smart trick that makes cutting clean, even strips genuinely easy, and the low-and-slow oven method does the rest. The finished strips are firm, chewy, and packed with flavor — the kind of snack that disappears faster than you expect. Keep a batch in the fridge for quick protein throughout the week, or stash some in the freezer so you're never without a satisfying, homemade option.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!