Seed Oil Free Orange-Garlic Salmon Jerky
Salmon jerky sounds like a niche project, but this orange-garlic version is genuinely addictive — bright, savory, and a little sweet in all the right ways. The marinade leans on coconut aminos instead of soy sauce, which keeps things clean and naturally free of the industrial seed oils that sneak into so many store-bought snacks and marinades. Fresh orange juice and zest bring a citrusy lift, while minced garlic, grated ginger, and turmeric layer in warmth and depth that make each strip taste like it actually took effort. The low-and-slow oven method does all the heavy lifting — no dehydrator required, just a wire rack and a little patience. Chilling the salmon before slicing is a small trick that makes a real difference, giving you clean, even strips that dry at the same rate. The result is chewy, flavorful jerky that holds up beautifully in the fridge for several days, making it a smart option for meal prep or on-the-go snacking without any ingredient compromises.
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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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