Homemade Sugar-Free Salmon Jerky

4.4 stars, average of 16 ratings

By Jo Harding, updated August 18 2020

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!

0 days, 9 hours, 40 minutes

Hands-on 20 minutes Overall 8 - 10 hours

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

Pescatarian

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

Instructions

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.
Remove the salmon skin using a sharp knife. (Reserve the skins and make salmon crisps in the oven!)
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.
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.)
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.
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.
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.
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!

Ingredient nutritional breakdown (per serving, 3 slices)

Net carbs	Protein	Fat	Calories
Salmon, wild, raw
0 g	12.8 g	4.1 g	91 kcal
Coconut aminos (substitute to soy sauce)
0.3 g	0 g	0 g	1 kcal
Sesame oil
0 g	0 g	1 g	9 kcal
Apple cider vinegar
0 g	0 g	0 g	0 kcal
Ginger (ground, dried), spices
0.1 g	0 g	0 g	0 kcal
Garlic powder, spices
0.1 g	0 g	0 g	1 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Pepper, black, spices
0.1 g	0 g	0 g	0 kcal
Total per serving, 3 slices
0.6 g	12.8 g	5.1 g	103 kcal