Peanut Free Orange-Garlic Salmon Jerky
Salmon jerky might sound unexpected, but one bite of these citrus-kissed, garlicky strips and you'll wonder why you ever settled for the beef kind. The marinade is a bright, punchy blend of coconut aminos, fresh orange juice and zest, honey, ginger, and turmeric — flavors that soak deep into the fish and caramelize beautifully during the long, slow oven dry. Chilling the fillet before slicing is a clever trick that makes cutting clean, even strips genuinely easy, and uniform thickness means every piece finishes at the same time. The whole process is completely free of peanuts and peanut-derived ingredients, so there's no need to scrutinize labels or worry about shared-facility warnings the way you might with store-bought snack packs. Low-and-slow at 175°F does all the heavy lifting, turning the marinated strips into something firm, chewy, and deeply savory with a subtle citrus brightness in every bite. These are fantastic as a high-protein snack on their own, tucked into a lunchbox, or crumbled over a salad for a little extra something. Make a batch on the weekend and you'll have a satisfying, fridge-ready snack for the whole week ahead.
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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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