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, ginger, and turmeric. The marinade leans on coconut aminos instead of conventional soy sauce, which means you sidestep the grain-based ingredients that can sneak into store-bought jerky and make label-reading such a chore. Apple juice and apple cider vinegar bring a subtle brightness that plays beautifully against the earthy rosemary, while the garlic and ginger give every strip a little kick. A brief stint in the freezer before slicing is the kind of practical trick that makes a real difference — you get clean, even strips that dry uniformly in the oven. Low and slow at 175°F does all the heavy lifting, transforming the marinated salmon into chewy, flexible jerky without any special equipment beyond a wire rack and a baking sheet. It's a genuinely satisfying high-protein snack that travels well and keeps in the fridge for up to five days or the freezer for a full month, so making a batch ahead always pays off.
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Place the salmon fillet in the freezer for 30 minutes, until firm but not frozen solid — this makes slicing easier and more uniform.
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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