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Homemade Sugar-Free Salmon Jerky

4.2 stars, average of 42 ratings

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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!

Hands-on Overall

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
✔  Beef free

Nutritional values (per serving, 3 slices)

Net carbs0.6 grams
Protein12.8 grams
Fat5.1 grams
Calories103 kcal
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


  1. Preheat the oven to 60 °C/ 140 °F (fan assisted), or 80 °C/ 175 °F (conventional). If using a large fillet, remove any pin bones using tweezers. There shouldn’t be any in fillets. Preferably use wild salmon as it's leaner and better for making jerky.
  2. Remove the salmon skin using a sharp knife. (Reserve the skins and make salmon crisps in the oven!)
  3. If using a large fillet: Using a sharp knife, slice long strips lengthwise (not across the width), about 1 cm (1/2 inch) thick and 8 - 10 cm (3 - 4 inch) long.
    If using fillets: You’ll need to slice across the width but they may be a bit more fragile.
    Homemade Sugar-Free Salmon Jerky
  4. Prepare the marinade by mixing all the ingredients together in a bowl. (For extra heat add a good pinch of paprika, cayenne pepper or chili flakes. For extra sweetness add 1-2 tsp powdered low-carb sweetener.)
  5. Add the salmon and marinade to a ziplock bag, carefully massage and place in the fridge for 8 - 10 hours or overnight. Option to place in a bowl and carefully mix well. Cover with foil and place in the fridge.
    Homemade Sugar-Free Salmon Jerky
  6. Grease a wire rack with a little oil to prevent sticking. Place the salmon jerky strips on the wire rack over a baking tray (the baking tray is to catch any drips and stop your oven from getting messy). Discard the excess marinade.
    Homemade Sugar-Free Salmon Jerky
  7. Dehydrate the jerky in the oven for 6 to 8 hours, or until crisp to your liking. All depends on how thick you made your salmon strips. Option to place in a dehydrator at the same temperature if you prefer.
  8. Allow to cool before storing in an airtight glass Tupperware for up to 2 months, though mine didn’t make it past 4 days before I’d demolished the lot! Homemade Sugar-Free Salmon Jerky

Ingredient nutritional breakdown (per serving, 3 slices)

Net carbsProteinFatCalories
Salmon, wild, raw
0 g12.8 g4.1 g91 kcal
Coconut aminos (substitute to soy sauce)
0.3 g0 g0 g1 kcal
Sesame oil, toasted
0 g0 g1 g9 kcal
Apple cider vinegar
0 g0 g0 g0 kcal
Ginger (ground, dried), spices
0.1 g0 g0 g0 kcal
Garlic powder, spices
0.1 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Total per serving, 3 slices
0.6 g12.8 g5.1 g103 kcal

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Jo Harding
Creator of

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (2)

Tried this with some fresh wild caught sockeye. Excellent!! Addictive!! Make more than you think you'll need as it goes quick. I did slice mine bit too thin. I went 1/4 inch and it came out a bit too thin when all the moisture had dissipated. I'll try 3/8 or 1/2 inch cuts next time. If you're curious go for it!!

Thank you for the great feedback and tips Jeremy, great to know!