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

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

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.