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.

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 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.