Smoked Salmon Jerky

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

This recipe for Smoked Salmon Jerky using a food dehydrator transforms salmon into a savory snack. The process begins with cutting 2 pounds of salmon into preferred-sized pieces. The marinade, a blend of soy sauce, molasses, freshly squeezed lemon juice, ground black pepper, and liquid smoke, is whisked together to ensure a harmonious mix of flavors. The salmon pieces are then bathed in this marinade inside a sealable plastic bag and left in the refrigerator for 4 hours, allowing the flavors to deeply penetrate the fish. The salmon is then drained of the marinade and arranged on dehydrator trays, skin-side down, being careful not to overlap. The dehydrator is then set to 145°F (63°C), and the salmon undergoes an 8-hour dehydration process, resulting in a perfectly dried texture. After dehydration, the skin is removed, and the beautifully seasoned, smoky salmon, is ready to be enjoyed as a protein-rich snack. Store any leftovers in an airtight container to maintain freshness and flavor.



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


Prepare Salmon: Cut salmon into pieces of your desired size. 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 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.

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.

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.

Final Steps: Once dehydration is complete, remove salmon from the dehydrator. Carefully peel and discard the skin from each piece of salmon.

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.