Cinnamon 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 a marinade that does all the heavy lifting. The combination of coconut aminos, apple juice, and fresh rosemary creates a deeply aromatic base, while grated ginger and turmeric add warmth without any of the spice blends that so often sneak in unwanted ingredients. For anyone navigating a cinnamon sensitivity, store-bought jerky and marinades are a minefield — blends, sauces, and "natural flavors" can all hide it — so making your own from scratch puts you completely in control. A brief freeze before slicing gives you clean, even strips that dry beautifully in the oven at low heat, no dehydrator required. The slow oven method coaxes out a firm, chewy texture that flexes without crumbling — exactly what good jerky should do. It keeps in the fridge for up to five days or in the freezer for a month, making it a smart batch-cook project for snacks, lunchboxes, or post-workout fuel.
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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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