Beef Free Rosemary & Apple Salmon Jerky
Salmon jerky might sound unexpected, but one bite of these herb-kissed strips and you'll wonder why you ever settled for anything else. The marinade layers bright apple juice and apple cider vinegar with coconut aminos, fresh rosemary, ginger, and turmeric — a combination that's earthy, slightly sweet, and deeply savory all at once. A quick freeze before slicing means your strips come out clean and even, so every piece dries consistently in the oven. Skipping the beef entirely doesn't mean sacrificing that satisfying chew; salmon holds up beautifully at a low, slow oven temperature, firming into flexible, snappy strips without drying out completely. The coconut aminos bring that umami depth you'd expect from a classic jerky marinade, with no soy and no red meat anywhere in sight. Whether you're packing snacks for a hike, stocking the fridge for the week, or just craving something a little different, this recipe delivers bold flavor with surprisingly minimal effort.
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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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