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Salmon Jerky Recipe

User Rating 5 Star Rating (1 Review)

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Smoked salmon
Inti St. Clair/Photographer's Choice RF/Getty Images
Use your imagination to add spices and flavorings to this basic salmon jerky recipe. The jerky may be made in a dehydrator, smoker, or oven. Plan ahead as you will need up at least 8 hours of marination time, and it may take up to 8 hours or more to achieve the desired doneness.

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours, 20 minutes

Ingredients:

  • 1 cup salt (NOT iodized)
  • 2-1/2 cups light brown sugar
  • 1/4 cup soy sauce
  • 1 gallon water
  • Salmon fillets, skin removed
  • Cayenne pepper, optional

Preparation:

Place salt, brown sugar, soy sauce, and water into a pot. Bring to a boil and stir until sugar has dissolved. Remove from heat and let cool to room temperature.

Slice salmon lengthwise (not across the width) into strips 1/4- to 1/2-inch thick. Place the salmon strips in the cooled brine and refrigerate for 8 to 10 hours to marinate.

Drain the brine. Rinse the salmon with clean water and let drain. Pat dry with paper towels.

Spray dehydrator racks with vegetable oil. Place salmon strips on racks, not touching so air can circulate. Sprinkle with cayenne pepper to taste. Dry to desired doneness according to dehydrator manufacturer's recommendations.

The salmon jerky may also be dried in the oven on its lowest setting or in a smoker. The drying time could take 8 hours or more, depending on the method and how dry you like the jerky.

Store salmon jerky in an airtight container or ziptop bag.

User Reviews

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 5 out of 5
I never cook, but I'll use this recipe always!, Member megagain

I never cook, but I'll use this recipe always! I meant that. I never cook. But my family and I love salmon - and other fish - jerkey. This summer, fishing, I was told that preparing jerkey isn't difficult. No, it's not difficult. Takes a ton of time, but one can do other things simultaneously. This recepe is easy - perfect for non-cooks like me. Just a mention: I did two batches. The second I marinated 20 hours. It was much better, though the first was pretty good, too.

89 out of 94 people found this helpful.

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