Smoked Salmon Jerky
Dehydrated salmon pieces marinated with soy sauce, molasses, lemon juice, black pepper, and liquid smoke.
This Smoked Salmon Jerky recipe turns salmon into a savory, protein-rich snack using a food dehydrator. After cutting 2 pounds of salmon into pieces, it’s marinated in a mix of soy sauce, molasses, lemon juice, black pepper, and liquid smoke for 4 hours to infuse flavor. The salmon is then dehydrated at 145°F for 8 hours until perfectly dried, creating a smoky, seasoned jerky that’s ideal for snacking and can be stored in an airtight container for freshness.
Servings
16-24
Prep Time
4 hours 15 mins
Cook Time
8 hours
Total Time
12 hours 15 mins
Ingredients
2 pounds of salmon
3/4 cup soy sauce
2 tablespoons molasses
2 tablespoons fresh squeezed lemon
3 teaspoons fresh ground black pepper
2 teaspoons liquid smoke
Instructions
Preparation
Cut salmon into desired portions and set aside. In a bowl, whisk together soy sauce, molasses, lemon juice, black pepper, and liquid smoke until smooth. Place the salmon pieces in a sealable bag, pour in the marinade, and turn to coat. Seal and refrigerate for about 4 hours.
Dehydrating
Remove the salmon from the marinade and discard the liquid. Arrange pieces skin-side down on dehydrator trays, leaving space between them. Set the dehydrator to 145°F (63°C) and dry for about 8 hours, or until the fish reaches your preferred texture.
Finishing & Storage
Once dried, peel off the skin. Enjoy immediately as a snack or meal addition, or store in an airtight container in a cool, dry place.
Cut the salmon into desired size pieces and set aside.
Mix together the soy sauce, molasses, lemon juice, black pepper, and liquid smoke.
Place the salmon and marinade in a sealable plastic bag and mix well. Marinate in the refrigerator for 4 hours.
Drain and discard the marinade. Arrange salmon pieces, skin down, on dehydrator trays. Dehydrate at 145 degrees for 8 hours.
