salmon jerky

Discover how to make delicious, homemade salmon jerky with this easy recipe. Packed with protein and perfect for snacking anytime!

Prep Time 15

Cook Time 6

Total Time 6 15

Course Appetizer, Lunch, Snack

Cuisine American

Servings 4

Calories 150 kcal

Fresh salmon fillets 1–2 pounds: Look for high-quality, skinless fillets. Wild-caught salmon works best for a richer flavor, but farm-raised is fine if that’s what you have.
Soy sauce ½ cup: This forms the base of your marinade, adding a savory, umami depth.
Brown sugar 2 tablespoons: Balances the savory elements with a touch of sweetness.
Garlic powder 1 teaspoon: Enhances the marinade with a warm, aromatic kick.
Smoked paprika 1 teaspoon: Adds a subtle smokiness that pairs beautifully with the salmon.
Black pepper ½ teaspoon: For a gentle heat and extra flavor.

Slice the fillets: Using a sharp knife, cut the salmon into thin, even strips about ¼ inch thick. For best results, slice against the grain to achieve a tender texture.
Remove the skin: If the fillets have skin, carefully peel it off before slicing.
Pro Tip: Slightly freezing the salmon for 20–30 minutes beforehand makes it easier to slice evenly.

In a large mixing bowl, whisk together the soy sauce, brown sugar, garlic powder, smoked paprika, and any optional ingredients you’ve chosen (like honey or red pepper flakes).
Stir until the sugar dissolves completely, creating a smooth, flavorful marinade.

Place the salmon strips in a resealable plastic bag or a shallow dish. Pour the marinade over the salmon, ensuring each piece is fully coated.
Seal the bag (or cover the dish) and refrigerate for at least 6 hours, preferably overnight. This allows the salmon to absorb the flavors deeply.
Tip: Give the bag a gentle shake halfway through marinating to redistribute the liquid.

For an oven: Preheat your oven to 175°F (80°C) and line a baking sheet with parchment paper or a wire rack.
For a dehydrator: Set the temperature to 145°F (63°C) and arrange the trays.
Remove the salmon from the marinade, letting any excess drip off, and lay the strips out in a single layer. Avoid overlapping for even drying.

Oven method: Place the baking sheet in the oven and leave the door slightly ajar to allow moisture to escape. Bake for 3–4 hours, flipping the salmon halfway through.
Dehydrator method: Let the salmon dry for 4–6 hours, checking periodically for doneness.
The salmon jerky is ready when it’s firm, slightly chewy, and no longer sticky to the touch.

Allow the jerky to cool completely before transferring it to an airtight container or resealable bag. Store it in the refrigerator for up to 2 weeks, or freeze for longer shelf life.

Nutrition Information (Per Serving)