Caffeine Free Rosemary & Apple Salmon Jerky
Salmon jerky might sound unexpected, but this rosemary and apple version is genuinely addictive — savory, subtly sweet, and packed with bold herbal flavor in every chewy strip. The marinade leans on coconut aminos instead of soy sauce, which keeps things clean and naturally free of the stimulants that sneak into so many store-bought snack foods. Apple juice and apple cider vinegar bring a gentle brightness that balances the earthiness of fresh rosemary and turmeric beautifully. A quick freeze before slicing is the kind of practical trick that makes a real difference, giving you even, uniform strips that dry consistently in the oven. The low-and-slow oven method does all the heavy lifting — no dehydrator required — and the result is a protein-rich snack with serious depth of flavor. It stores well in the fridge or freezer, so you can make a batch ahead and reach for it all week long.
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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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