Made with simple ingredients, this salmon jerky will hit the spot as a satisfying snack with flavor that’s both sweet and smoky.
Despite the fact that Arizona isn’t by a local fishing community, our freezer is full of Wild Alaskan Salmon fillets.
While salmon is easily cooked up in the Instant Pot or oven, if you need something new and different you might want to try this tasty salmon jerky. Salmon cooked up in the dehydrator is absolutely delicious. If you have friends that love fish, get them a dehydrator – it’s one of the most well-used tools in our home.
Smoky Salmon Jerky Recipe
Start with a wild caught Alaskan salmon fillet that you pick up at your local grocer. Quickly run your fingers over the meat to look for pin bones (hard and white). If you spot any, pull them out with a needle nose pliers.
(Don’t forget to do that because bones in jerky are a big no!)
This is the time where you have a choice – leave the skin on or remove. I personally like to keep the skin on because it helps keep the meat together. Removing the skin will make the strips fall apart and messy while they marinate.
If you leave the skin on, it will peel off easily after it is done dehydrating.
Use a sharp knife to slice 3-4 inch pieces in the fillet. Once cut horizontally, cut strips into each piece that are 3-4 inches in length.
Marinate your strips in the refrigerator with the recipe below for at least 8 hours if not overnight. Making sure to mix up the strips in a Ziploc bag every few hours to make sure that the marinade distributes equally.
Strain your marinated strips in a colander and pat dry. Lay them on your dehydrator tray; make sure none of your pieces are touching. Allow plenty of space for air to circulate between your strips.
Dry at 150 degrees F for 4-5 hours; the jerky will be done when the salmon is dry and chewy (not crunchy).
Chances are your dehydrator trays will get sticky — the best way to wash them is to soak them in a sink of hot water and dish soap. Use an old toothbrush to scrub between the spaces, or simply throw on the top rack of the dishwasher.
Ingredients
- 1lb Wild Caught Alaskan Salmon
- 1/2 C. coconut aminos
- 1 Tbsp brown sugar
- 1 Tbsp blackstrap molasses
- 1 tsp black pepper
- 2 tsp liquid smoke
- 1/2 tsp garlic powder
- 1/8 tsp chili powder
Instructions
- Place your salmon n the freezer for 30 minutes to make them easier to slice.
- Use a sharp knife to slice 1/4 - 1/2" strips down the length of the fillet (head to tail). Once cut lengthwise, cut them to the size of 3-4 inches in width.
- Marinate your strips in the refrigerator with the recipe below for at least 8 hours if not overnight. Making sure to mix up the strips in a Ziploc bag every few hours to make sure that the marinade distributes equally.
- Strain your marinated strips in a colander and pat dry. Lay them on your dehydrator tray; make sure none of your pieces are touching. Allow plenty of space for air to circulate between your strips.
- Dry at 150 degrees F for 4-5 hours; the jerky will be done when the salmon is dry and chewy (not crunchy).
If you are looking for more ways to use your dehydrator, check out these recipes:
How is this to be stored after dehydrated?