Smoked Salmon Jerky

Dehydrated salmon pieces marinated with soy sauce, molasses, lemon juice, black pepper, and liquid smoke.

This recipe for smoked salmon jerky is a flavorful and savory snack that is perfect for those who enjoy seafood. The marinade made of soy sauce, molasses, fresh squeezed lemon, black pepper, and liquid smoke provides a sweet, tangy, and slightly smoky flavor to the salmon. The soy sauce also adds a salty taste that complements the natural saltiness of the salmon. Once the salmon has been marinated and dehydrated, it develops a chewy and slightly crispy texture that is typical of jerky. The pieces can be easily enjoyed as a snack on their own or paired with crackers and cheese for a more substantial snack.


  • 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


  1. Prepare Salmon:
    • Cut salmon into pieces of your desired size. Set aside.
  2. Prepare Marinade:
    • In a bowl, whisk together soy sauce, molasses, fresh lemon juice, black pepper, and liquid smoke until well combined.
  3. Marinate Salmon:
    • Place the salmon pieces in a sealable plastic bag.
    • Pour the marinade over the salmon, ensuring each piece is well coated.
    • Seal the bag, place it in the refrigerator, and allow salmon to marinate for 4 hours.
  4. Prepare for Dehydration:
    • After marinating, remove salmon from the refrigerator.
    • Drain and discard the marinade.
    • Arrange the marinated salmon pieces, skin-side down, on dehydrator trays, ensuring pieces do not overlap.
  5. Dehydrate Salmon:
    • Set your dehydrator to 145°F (63°C).
    • Dehydrate salmon for approximately 8 hours or until salmon reaches your desired level of dryness.
  6. Final Steps:
    • Once dehydration is complete, remove salmon from the dehydrator.
    • Carefully peel and discard the skin from each piece of salmon.
  7. Serve and Enjoy:
    • Serve as a snack or addition to meals as preferred. For storage, keep 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.