Yeast Free Orange-Garlic Salmon Jerky
Salmon jerky might sound unexpected, but once you taste this citrus-forward, garlicky version, it makes complete sense. The marinade layers coconut aminos, fresh orange juice and zest, minced garlic, grated ginger, and a touch of turmeric into something genuinely complex — bright, savory, and just a little sweet from the honey. Coconut aminos stand in for soy sauce here, which matters because many conventional soy sauces and store-bought jerky marinades sneak in fermented or yeast-derived ingredients that can be hard to spot on a label. Apple cider vinegar adds a gentle tang without any of the fermentation concerns that come with wine-based or malt vinegars. The low-and-slow oven method does all the heavy lifting — no dehydrator required — and the brief freezer step before slicing means your strips come out clean and even, so everything dries at the same rate. The result is chewy, deeply flavored jerky that holds up beautifully in the fridge for up to five days or the freezer for a month, making it a smart batch-cook snack to have on hand.
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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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