Mustard 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 warm spices. The marinade leans on coconut aminos and apple juice instead of the usual soy-and-mustard combos that show up in so many commercial jerky recipes, making it a smart pick for anyone navigating mustard sensitivities. Fresh rosemary, grated ginger, and turmeric give each strip a complex, almost earthy depth that pairs beautifully with the gentle tang of apple cider vinegar. The technique is straightforward: a long marinade, a low-and-slow oven dry, and a wire rack to keep airflow even around every strip. Patting the salmon dry before it goes into the oven is a small step that makes a real difference in the final texture — firm, slightly chewy, and satisfying without being tough. Because you control every ingredient from start to finish, there's no guessing about hidden condiments or cross-contaminated seasonings the way there would be with store-bought jerky. Keep a batch in the fridge for quick snacking all week, or stash some in the freezer so you're never without a protein-packed option on hand.
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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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