Salmon Jerky Recipe
This salmon jerky recipe is a great option when you need a quick snack.
Ingredients
Scale
- 2 lbs salmon filets, frozen and thawed
- 1/2 cup soy sauce (or liquid aminos)
- 1/4 cup maple syrup
- 1 teaspoon liquid smoke
- 1 Tablespoon salt
- 1 teaspoon black pepper
Instructions
- Pat salmon filet dry, and lay skin-side down on a cutting board
- With a sharp knife, cut salmon against the grain into 3/8-1/2 inch wide strips. These strips may be as much as 1 inch thick, depending on the thickness of your filet, but any thicker than that, and I would cut them in half
- Transfer strips of salmon to a large, shallow bowls
- Combine remaining ingredients in a smaller bowl, and pour over salmon
- Gently toss to combine
- Cover with a lid or plastic wrap, and refrigerate for four hours, or overnight
- When done marinating, dump bowl into a colander to drain salmon
- Arrange salmon strips on trays of a dehydrator, and set dehydrator temperature to 165º for 4-6 hours, or until jerky is completely drip
- To dry jerky in the oven, arrange strips over a wire cooling rack. Place rack over a baking sheet to catch drips, and place in center of oven. Heat oven to it’s lowest setting, propping door open for airflow, and to reduce temperature, keeping it as close to 165ºf as possible
- When jerky is completely dry through the middle, store in airtight containers. I prefer to store salmon jerky in the refrigerator to protect the omega fatty acids in the oil.
Find it online: https://www.frugalfarmwife.com/article/salmon-jerky-recipe/