Directions:
Ingredients:
1 to 2 lbs fresh salmon fillets (skinless, boneless, cut into thin strips)
1/4 cup soy sauce (low sodium if preferred)
2 tbsp honey or maple syrup (for a slight sweetness)
1 tbsp liquid smoke (optional, for a smoky flavor)
1 tbsp salt (adjust for preference or dietary needs)
1 tbsp brown sugar or white sugar (for balancing the salt)
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp crushed red pepper flakes (optional, for heat)
1 tbsp lemon juice (optional, for a bit of acidity and flavor)
Instructions:
1. Prepare the Salmon:
Cut the salmon into thin, even strips (about 1/4-inch thick). This ensures they dry evenly.
You can remove the skin for a cleaner finish, or leave it on for texture.
2. Marinate the Salmon:
In a bowl, mix soy sauce, honey, liquid smoke, salt, sugar, garlic powder, onion powder, pepper, and lemon juice.
Place the salmon strips into a resealable plastic bag or shallow dish and pour the marinade over them. Make sure all the strips are evenly coated.
Seal the bag or cover the dish and let it marinate in the refrigerator for at least 4 hours, or preferably overnight for deeper flavor.
3. Dehydrate the Salmon:
Oven method: Preheat your oven to 150°F to 170°F (or the lowest setting available). Place the salmon strips on a wire rack over a baking sheet to allow air circulation. If using a baking sheet directly, line it with parchment paper to prevent sticking.
Dehydrator method: Arrange the salmon strips on dehydrator trays, making sure they don’t overlap.
Dry for 4-6 hours: In both methods, dry the salmon for 4 to 6 hours, or until the strips are firm, chewy, and dry but not brittle. Flip the pieces halfway through for even drying.
Check periodically for doneness, as drying times vary based on thickness and air circulation.
4. Storage:
Allow the salmon jerky to cool completely before storing.
Store the jerky in an airtight container or vacuum-sealed bag. It will last about 1-2 weeks at room temperature, or longer in the refrigerator.
