clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salmon Jerky

  • Author:
  • Prep Time: 30 minutes
  • Freeze & FridgeTime: 4 hours
  • Cook Time: 4 hours
  • Total Time: 8 1/2 hours
  • Category: Fish
  • Method: Dehydrating
  • Cuisine: Gluten Free
  • Diet: Kosher


Here is a real Alaska Salmon Jerky recipe from  You can find the link to the recipe here:


Units Scale
  • 1 1/4 pound side of salmon, skin and pin bones removed
  • 1/2c soy sauce
  • 1T molasses
  • 1T freshly squeezed lemon juice
  • 2t freshly ground black pepper
  • 1t liquid smoke


Place salmon filets in freezer for 30 minutes (this makes them easier to slice).

Meanwhile, mix soy, molasses, lemon, pepper, and liquid smoke together in a small bowl. Set aside.

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.

Place the salmon in a one-gallon zipper bag and pour marinade over salmon. Seal bag and refrigerate 3-4 hours.

Strain salmon well in colander. Pat salmon dry with paper towels. Lay salmon slices on dehydrator trays in rows, making sure pieces are not touching.

Place trays in dehydrator at 145 degrees for 3-4 hours (time will vary depending on your dehydrator; see manufacturers instructions). Salmon jerky is done when salmon is dry and chewy, but not crunchy.


I think that the smoke is probably optional.

Keywords: Salmon Jerky, Dehydrated Salmon, kosher, gluten free, dairy free, meat free


Ingredients was where

Share List

Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.