Brazil Nut Free Rosemary & Apple Salmon Jerky

Salmon jerky might sound unexpected, but this rosemary and apple version is genuinely addictive — savory, lightly sweet, and packed with bold flavor from fresh herbs and a marinade that does all the heavy lifting. The combination of coconut aminos, apple juice, and apple cider vinegar gives the fish a deep, tangy base, while fresh rosemary, ginger, and turmeric layer in warmth and a little earthiness that makes every strip taste intentional. Store-bought jerky can be a minefield of mystery seasonings and shared processing lines, so making your own at home means you know exactly what went into it. The technique is straightforward — a quick freeze for cleaner slices, a long marinade for maximum flavor, and a low-and-slow oven dry that transforms the salmon into chewy, satisfying strips. Patting the pieces dry before they go into the oven is a small step that makes a real difference in the final texture. The result is a high-protein snack that holds up well in the fridge for several days or in the freezer for a month, so a single batch goes a long way. Whether you're packing it for a hike, a road trip, or just keeping something satisfying on hand, this jerky earns its place in the rotation.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →