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

Prepare Salmon

Cut salmon into your desired piece sizes and set aside.

Prepare Marinade

In a bowl, whisk together soy sauce, molasses, fresh lemon juice, black pepper, and liquid smoke until well combined.

Marinate Salmon

Place salmon in a sealable bag and pour the marinade over, ensuring each piece is coated. Seal the bag and refrigerate for 4 hours.

Prepare for Dehydration

Remove salmon from the marinade and discard the liquid. Arrange salmon, skin-side down, on dehydrator trays, ensuring no overlap.

Dehydrate Salmon

Set the dehydrator to 145°F (63°C) and dehydrate for about 8 hours, or until salmon reaches desired dryness.

Final Steps

Remove salmon from the dehydrator and peel off the skin.

Serve and Enjoy

Serve as a snack or meal addition. 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.