Peanut Free Rosemary & Apple Salmon Jerky
Salmon jerky might sound unexpected, but this rosemary and apple version is genuinely addictive — savory, subtly sweet, and fragrant with fresh herbs and warm turmeric. The marinade leans on coconut aminos and apple juice instead of soy sauce or any nut-based ingredients, so every component is straightforward and easy to verify safe. A brief stint in the freezer before slicing gives you clean, even strips that dry beautifully in the oven at low heat, no dehydrator required. The combination of apple cider vinegar, ginger, and garlic builds a layered, complex flavor that tastes far more involved than the ingredient list suggests. Store-bought jerky can be a minefield of shared facilities and ambiguous labeling, so making your own at home puts you fully in control of what goes into every bite. Once cooled, the strips keep in the fridge for up to five days or the freezer for a month, making this a great batch-cook snack to have on hand all 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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