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salmon jerky

Homemade salmon jerky salad with avocado and cherry tomatoes
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Make your own delicious, protein-packed salmon jerky at home with this easy recipe. Perfect for snacks, hiking, or meal prep.

Ingredients

Scale
  • 1 lb fresh salmon fillet (skinless, preferably center-cut)
  • ¼ cup soy sauce (or tamari for gluten-free)
  • 2 tbsp maple syrup or honey
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper (optional, for a little heat)

Instructions

  1. Prep the Salmon: Pat the salmon fillet completely dry with paper towels. Slice against the grain into ¼-inch thick strips. Uniform thickness is crucial for even drying.
  2. Make the Marinade: In a medium bowl, whisk together soy sauce, maple syrup, olive oil, smoked paprika, garlic powder, black pepper, and cayenne (if using).
  3. Marinate: Place salmon strips in a resealable bag or shallow dish. Pour the marinade over, ensuring each piece is coated. Seal and refrigerate for 2–4 hours. Don't marinate longer—the acid in the soy sauce can start to cook the fish.
  4. Dry the Salmon: Preheat your oven or dehydrator to 165°F (74°C). Arrange marinated salmon strips in a single layer on a wire rack set over a baking sheet (to allow air circulation). If using a dehydrator, follow manufacturer instructions.
  5. Cook Low and Slow: Dry for 3–4 hours, flipping halfway through. The jerky is done when it's firm, dry to the touch, and slightly flexible but not brittle.

Notes

For extra smoky flavor without a smoker, add a drop of liquid smoke to the marinade. Store in an airtight container at room temperature for up to 2 weeks, in refrigerator for up to 1 month, or freeze for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/salmon-jerky/