Soy Free Rosemary & Apple Salmon Jerky

Total time7 hr 20 min

Prep time20 min

Cook time3 hr

4.6

(21)

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 is where the magic happens: coconut aminos stand in for traditional soy sauce, delivering that deep, umami-rich flavor without any soy whatsoever, which is a real win when most store-bought jerky and marinades are loaded with it. A splash of apple juice and apple cider vinegar keep things bright and slightly tangy, while fresh rosemary and ginger give every strip a bold, almost woodsy complexity. Briefly freezing the salmon before slicing is a smart trick that makes it easy to cut clean, even strips — the kind of detail that separates good jerky from great jerky. The low-and-slow oven method gently draws out moisture over a few hours, leaving you with strips that are firm and chewy but still have a satisfying flex rather than a dry, crumbly snap. It's a high-protein snack that travels well, keeps in the fridge for up to five days, and honestly disappears faster than you'd expect.

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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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