Nitrate & Nitrite Free Rosemary & Apple Salmon Jerky
Jerky lovers who want to skip the preservatives that show up in most store-bought versions will find a lot to love here. The marinade leans on coconut aminos instead of soy sauce and relies entirely on whole, fresh ingredients — apple juice, apple cider vinegar, garlic, ginger, rosemary, and turmeric — so there's no need for curing agents or synthetic additives to get deep, satisfying flavor. The result is a chewy, savory-sweet strip with an herby, slightly earthy finish that feels genuinely gourmet. Briefly freezing the salmon before slicing is a clever trick that gives you clean, even strips and makes the whole process much easier to manage at home. A long marinade bath lets those bold aromatics really sink in before the oven does its slow, low-heat work. The finished jerky flexes without crumbling, hits the right internal temperature for food safety, and keeps well in the fridge or freezer — so you can batch-make it and snack on it all week without any label-reading anxiety.
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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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