Salmon Jerky Recipe

Smoked salmon
Inti St. Clair/Getty Images
Ratings (30)
  • Total: 8 hrs 20 mins
  • Prep: 20 mins
  • Cook: 8 hrs
  • Yield: 2 to 4 servings
Nutritional Guidelines (per serving)
463 Calories
9g Fat
76g Carbs
21g Protein
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Nutrition Facts
Servings: 2 to 4 servings
Amount per serving
Calories 463
% Daily Value*
Total Fat 9g 11%
Saturated Fat 2g 8%
Cholesterol 55mg 18%
Sodium 29279mg 1,273%
Total Carbohydrate 76g 28%
Dietary Fiber 0g 0%
Protein 21g
Calcium 41mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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)

Steps to Make It

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

  2. Slice the 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.

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

  4. 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.

  5. 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.

  6. Store salmon jerky in an airtight container or ziptop bag.