Xanthan Gum Free Orange-Garlic Salmon Jerky
Bright citrus, punchy garlic, and a hint of warm ginger come together in a marinade that transforms fresh salmon into something genuinely addictive. The coconut aminos bring a savory depth without any soy, while fresh orange juice and zest keep every strip tasting lively and a little unexpected. Many store-bought jerkies and marinades sneak in thickeners or stabilizers that can be a real problem for anyone avoiding xanthan gum — this recipe sidesteps all of that with a completely clean, whole-ingredient lineup. The brief freezer step before slicing is a small trick that makes a big difference, giving you even, uniform strips that dry consistently in the oven. Low and slow at 175°F does all the heavy lifting, pulling moisture out gradually until each piece is firm, slightly flexible, and deeply flavored all the way through. It's the kind of high-protein snack that feels like a treat, whether you're packing it for a hike, a road trip, or just raiding the fridge on a Tuesday.
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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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