Red Meat Allergy Friendly Orange-Garlic Salmon Jerky

Total time7 hr 20 min

Prep time20 min

Cook time3 hr

Red Meat Allergy Friendly Orange-Garlic Salmon Jerky

Salmon jerky is one of those snacks that sounds fancy but is genuinely easy to pull off at home, and this citrus-forward version is seriously addictive. The marinade layers bright orange juice and zest with garlic, ginger, turmeric, and coconut aminos for a deeply savory, slightly sweet flavor that soaks into every strip. Because the whole recipe is built around salmon and pantry-friendly ingredients, there's no guesswork about hidden red meat derivatives or cross-contamination from beef- or pork-based products — it's a clean, confident choice for anyone navigating that allergy. The trick of partially freezing the fillet before slicing is a small step that makes a big difference, giving you even, uniform strips that dry at the same rate in the oven. Low-and-slow heat does the rest, turning the marinated salmon into chewy, flexible jerky that hits that satisfying snack craving without any of the usual worry. It keeps in the fridge for up to five days or the freezer for a month, so making a batch ahead is absolutely worth it.

About Fig

Fig 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
Aqua Star Salmon Pacific Wild Fillet Frozen - 1.25 Lb Trader Joe's Farm Raised Atlantic Salmon Fillets ALDI Fresh Atlantic Salmon Portion Blue Circle Norwegian Arctic Atlantic Salmon Trident Seafoods Wild Alaska Sockeye Salmon Fillet Portions
See all

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!