Preparing the Salmon
Start with 2 pounds of salmon, skin removed if desired. Slice the salmon into thin strips (about ¼-inch thick), cutting with the grain for a chewier texture or against the grain for a more tender bite.
Making the Marinade
In a bowl, combine ¾ cup soy sauce, 2 tablespoons molasses, 2 tablespoons fresh squeezed lemon juice, 3 teaspoons freshly ground black pepper, and 2 teaspoons liquid smoke. Mix well until fully blended.
Marinating
Place the salmon strips in a shallow dish or resealable bag and pour the marinade over them. Toss to coat evenly, then cover and refrigerate for 8–12 hours, turning occasionally to ensure even flavor.
Drying the Salmon
Remove the salmon from the marinade and pat lightly with paper towels to remove excess moisture. Arrange the strips in a single layer on wire racks or dehydrator trays, leaving space between pieces for airflow.
Dehydrating / Smoking
Dry the salmon at 150–160°F using a dehydrator, smoker, or low oven.
Dehydrator: 4–6 hours
Oven (door slightly cracked): 3–5 hours
Smoker: Use low heat with light wood smoke for 3–4 hours
The jerky is done when it is firm, slightly pliable, and no longer moist.
Cooling and Storage
Let the jerky cool completely before storing. Keep in an airtight container in the refrigerator for up to 1–2 weeks, or freeze for longer storage.
Serving
Enjoy as a savory, smoky snack with a balance of salt, sweetness, and citrus.
