Shellfish Free Orange-Garlic Salmon Jerky
Salmon jerky might sound unexpected, but one bite of this citrus-forward, garlicky strip and you'll wonder why you ever settled for beef. The marinade layers coconut aminos, fresh orange juice, zest, honey, and a hit of ginger and turmeric into something genuinely complex — bright, savory, and just a little sweet all at once. A quick freeze before slicing keeps the fish firm enough to cut into clean, even strips, which means every piece dries at the same rate and comes out perfectly chewy rather than tough or crumbly. For anyone navigating shellfish concerns, this is a satisfying high-protein snack that sidesteps the cross-contamination worries that come with a lot of store-bought seafood snacks — every ingredient here is straightforward and easy to verify. The low-and-slow oven method does all the heavy lifting, transforming the marinated strips into flexible, deeply flavored jerky without any special equipment beyond a wire rack. It keeps in the fridge for up to five days or the freezer for a month, so making a big batch is absolutely worth it.
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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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