Chestnut 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 ginger, turmeric, and coconut aminos. The marinade does serious work here, layering tangy apple cider vinegar and bright apple juice against the richness of the fish in a way that feels almost gourmet. A quick freeze before slicing keeps the strips uniform, which means more even drying and a consistently satisfying chew in every piece. The whole process is straightforward: marinate, pat dry, and let your oven do the slow, low work over a few hours. Store-bought jerky can be a minefield of mystery seasonings and shared production lines, so making your own means you know exactly what went into every strip. This recipe keeps things clean and simple — every ingredient is right there in the list, nothing hidden, nothing unnecessary. Whether you're packing snacks for a hike or just want something protein-rich to grab from the fridge, this jerky delivers real flavor without the guesswork.
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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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