Pescatarian Orange-Garlic Salmon Jerky
Salmon jerky might sound unexpected, but once you taste this citrus-forward, garlicky version, it makes complete sense. The marinade layers coconut aminos, fresh orange juice, orange zest, honey, and a touch of turmeric into something deeply savory with a bright, slightly sweet finish — and the ginger and apple cider vinegar give it just enough edge to keep things interesting. Partially freezing the fillet before slicing is a clever trick that makes it easy to cut clean, uniform strips, which means everything dries evenly and you end up with consistently chewy, satisfying pieces rather than a mixed bag of textures. The low-and-slow oven method does all the heavy lifting, gently pulling moisture out of the fish over a few hours until each strip is firm, flexible, and packed with flavor. For anyone eating seafood but skipping land-based meats, finding a good jerky option can feel like a dead end — most store-bought versions are beef or turkey, full stop. This recipe solves that problem with a protein-rich snack that travels well, keeps in the fridge for up to five days, and honestly disappears fast enough that long-term storage rarely comes up.
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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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