Sesame 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 a marinade that does all the heavy lifting. Coconut aminos stand in for soy sauce here, which is a smart swap that keeps things both deeply umami and completely free from sesame-adjacent products that often sneak into traditional jerky marinades. Fresh rosemary and grated ginger give each strip an herby, aromatic kick, while apple juice and apple cider vinegar add a subtle brightness that balances the richness of the salmon beautifully. The low-and-slow oven method is surprisingly hands-off — you just need a wire rack, a lined baking sheet, and a little patience while the strips slowly transform into chewy, satisfying jerky. A quick freeze before slicing makes it easy to get those clean, even strips, and a long marinade time means the flavor goes all the way through. Whether you're packing snacks for a hike, stocking the fridge for the week, or just looking for a high-protein bite that doesn't rely on any store-bought shortcuts, this one delivers without compromise.
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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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