Sesame Free Orange-Garlic Salmon Jerky
Salmon jerky might sound unexpected, but one bite of this citrus-forward, garlicky version and you'll wonder why you ever settled for beef. The marinade layers coconut aminos, fresh orange juice, zest, ginger, and a touch of honey into something deeply savory with a bright, tangy finish — and not a drop of soy sauce or sesame oil in sight. That matters more than you'd think, because most store-bought jerky and even many homemade marinades lean heavily on ingredients that can carry hidden sesame or soy. Coconut aminos step in here as a clean, flavor-packed swap that keeps the umami without the worry. Chilling the salmon before slicing is a smart trick that makes uniform strips genuinely easy to cut, and the low-and-slow oven method means you don't need a dehydrator to get that satisfying, chewy-but-tender texture. The turmeric adds a subtle warmth and a gorgeous golden color that makes these strips look as good as they taste. Pack them for a hike, keep a stash in the fridge for snacking, or serve them on a charcuterie board — they disappear fast either way.
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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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