Pecan 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 for depth without any soy or refined sugars, while grated ginger and turmeric give each strip a subtle, earthy kick that keeps you reaching for more. A brief stint in the freezer before slicing is the kind of small trick that makes a real difference, giving you clean, even strips that dry beautifully in the oven. Low and slow at 175°F does all the heavy lifting — no dehydrator required, just patience and a wire rack. The whole ingredient list is naturally free from tree nuts, so there's no label-scanning or cross-contamination stress to worry about here. Once cooled, the jerky keeps in the fridge for up to five days or the freezer for a month, making it a smart protein-packed snack to prep ahead for 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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