Dairy Free Rosemary & Apple Salmon Jerky
Salmon jerky might sound unexpected, but once you taste the combination of tart apple juice, fragrant rosemary, and warming turmeric, it makes complete sense. The marinade leans on coconut aminos instead of soy sauce, which keeps things completely free of dairy while still delivering that deep, savory backbone you want in a good jerky. A brief stint in the freezer before slicing is the kind of small trick that makes a real difference — you get clean, even strips that dry uniformly in the oven. The low-and-slow oven method means no dehydrator required, just patience and a wire rack. Fresh ginger and garlic round out the flavor so every strip has a little heat and brightness alongside the herby rosemary notes. Store-bought jerky often hides dairy-derived ingredients in the seasoning blends, so making your own from scratch puts you fully in control of what goes into it. These strips are protein-packed, travel well, and make an impressive snack to pull out at any point in the week.
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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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