Low Sugar Rosemary & Apple Salmon Jerky
Salmon jerky sounds like a niche snack, but one bite of this rosemary-and-apple version and you'll wonder why you ever settled for the beef kind. The marinade layers unsweetened apple juice, coconut aminos, apple cider vinegar, fresh ginger, and fragrant rosemary into something deeply savory with just a whisper of natural fruit brightness — and not a gram of added sugar in sight. Commercial jerky is notorious for sneaking in sweeteners, syrups, and mystery glazes, so making your own is genuinely the cleanest way to get that chewy, satisfying snack without label anxiety. A brief stint in the freezer before slicing gives you those clean, even strips that dry uniformly in the oven, which is the real secret to great texture. Low and slow at 175°F does all the work, pulling moisture out gradually until each piece is firm, flexible, and deeply flavored. The turmeric adds a subtle earthiness and a gorgeous golden hue that makes the finished jerky look as good as it tastes. Pack it for hikes, tuck it into a lunchbox, or just keep a stash in the fridge for whenever hunger strikes between meals.
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Learn more →Ingredients
4 servings
For the salmon
- 1.5 lb salmon fillet, skin removed
For the marinade
- ⅓ cup apple juice, unsweetened
- 3 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 2 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp turmeric
- 1 tsp fine sea salt
Instructions
- 1
Place the salmon fillet in the freezer for 30 minutes, until firm but not frozen solid — this makes slicing easier and more uniform.
- 2
In a mixing bowl, whisk together the apple juice, coconut aminos, apple cider vinegar, garlic, ginger, rosemary, turmeric, and salt until combined.
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