Pork Free Rosemary & Apple Salmon Jerky
Salmon jerky might sound unexpected, but one bite of these herb-kissed strips and you'll wonder why you ever settled for anything else. The marinade layers bright apple juice and apple cider vinegar with earthy rosemary, warming ginger, and a touch of turmeric, giving each piece a complex, slightly sweet tang that builds beautifully as it dries. Coconut aminos stand in for soy sauce, keeping the flavor deep and savory without any of the additives that can sneak into store-bought jerky blends. The low-and-slow oven method does all the heavy lifting — no dehydrator required — and the wire rack setup ensures even airflow so every strip comes out perfectly chewy rather than tough. A quick freeze before slicing is the kind of small trick that makes a real difference, giving you clean, uniform pieces that dry at the same rate. Whether you're packing snacks for a hike, stocking the fridge for the week, or just chasing something genuinely satisfying, this jerky delivers bold flavor with nothing to second-guess on the ingredient list.
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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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