Calling all jerky lovers.
You’ve probably tried Classic Beef Jerky, Soft and Tender Beef Jerky made with ground beef, and maybe even Turkey Jerky but have you tried salmon jerky? It’s amazing!
I made this oven baked keto salmon jerky using a homemade ginger and sesame based marinade, curing the salmon with apple cider vinegar and coconut aminos. It’s naturally quite sweet thanks to the coconut aminos that you don’t need any sweetener, but I added it as an option if you like things a little sweeter. You can also add some paprika, cayenne pepper or even chili flakes if you want a bit of spice!
I wanted to use wild salmon as it's leaner but you can use organic farmed if you prefer. As with any jerky, it's better if you use leaner cuts as excess fat would slow down the dehydration process and is wasted anyway.
If you use a large fillet, cut against the grain to prevent it breaking into smaller slices. The salmon does shrink a lot but it’s absolutely worth it!
Serving size 3 slices
Allergy information for Homemade Sugar-Free Salmon Jerky
✔ Gluten free
✔ Dairy free
✔ Egg free
✔ Nut free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Shellfish free
Nutritional values (per serving, 3 slices)
Net carbs0.6 grams
Calories from carbs 2%, protein 52%, fat 46%
Total carbs0.7 gramsFiber0.1 gramsSugars0 gramsSaturated fat0.8 gramsSodium144 mg(6% RDA)Magnesium19 mg(5% RDA)Potassium322 mg(16% EMR)
Ingredients (makes about 42 slices)
- 900 g raw salmon, ideally wild as it's leaner (2 lb)
- 1/3 cup coconut aminos (80 ml/ 2.7 fl oz)
- 1 tbsp toasted sesame oil (15 ml)
- 1 tbsp apple cider vinegar
- 1 tsp ground ginger or 2 tbsp grated fresh ginger
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1 tsp cracked black pepper
- Optional: 1-2 tsp powdered Erythritol or Swerve
- Optional: for extra heat add a good pinch of paprika, cayenne pepper or chili flakes
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