Britany Statt

9 Ratings
Don't knock it till you've tried it! Salmon jerky had a ton of health benefits


  • 1 1/4 lb. salmon, skin and bones removed
  • 1/2 cup soy sauce
  • 1 Tbsp molasses
  • 1 Tbsp lemon juice
  • 2 tsp black pepper
  • 1 tsp liquid smoke


  1. For easy slicing, place salmon in freezer for 30 min.
  2. In a small bowl, mix soy sauce, molasses, lemon, pepper, and liquid smoke. Set aside.
  3. Remove salmon from the freezer and slice the salmon in 1/4 inch thick slices length-wise. Then, slice the lengths in 3-4 inch long pieces, depending on the size of your filet.
  4. Place the salmon in a one-gallon zipper bag and pour marinade over salmon. Seal bag and refrigerate 3-4 hours.
  5. Strain salmon well in colander. Pat dry with paper towels. Lay salmon slices on the mesh racks in rows, making sure pieces are not touching.
  6. Place trays in dehydrator at 145°F for 3-4 hours. Salmon jerky is done when salmon is dry and chewy, but not crunchy.