Artificial Food Coloring Free Rosemary & Apple Salmon Jerky
Salmon jerky sounds like a niche snack, but this rosemary and apple version is genuinely craveable — savory, a little tangy, and fragrant with fresh herbs in every chewy bite. Store-bought jerky is one of the sneakiest places artificial dyes and synthetic flavor enhancers hide, so making your own from scratch is a smart move if you're keeping your pantry clean. Every ingredient in this marinade is completely natural: unsweetened apple juice, coconut aminos, apple cider vinegar, fresh rosemary, real garlic, ginger, and turmeric for that warm golden color that comes straight from the earth. The brief freezer step before slicing is a small trick that makes a real difference, giving you clean, even strips that dry uniformly in the oven. Low and slow at 175°F does all the heavy lifting — no dehydrator required, just patience and a wire rack. The finished jerky is firm, slightly flexible, and deeply flavorful, perfect for snacking, hiking, or just keeping in the fridge for a high-protein bite whenever hunger hits.
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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
- 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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