B's OG Salmon Jerky
B's OG Salmon Jerky
This jerky is sweet, has spice and is salted ever so nice. It's quite comparable to candied salmon – but is less sticky and sweet. Aside from being delicious, each serving provides over 25g of protein and is loaded with omega 3 fatty acids. COOKING METHOD: Dehydrating
- 1 Dehydrator
- 400 g salmon filet
- ¼ cup soy sauce
- 1 tbsp brown sugar
- 1 tbsp chili paste, or chili flakes and acid of choice - see notes
- 1. Prepare the marinade: combine soy sauce, sugar and chili paste or flakes in a container. Mix well.
- 2. Remove the skin of the salmon and slice into 1/4 inch thick strips. You may need to cut some strips into separate pieces if one end is notably thicker than the other (you want the thickness throughout each piece to be as even as possible)
- 3. Pour the marinade over the salmon and marinade in the fridge for 1 hour.
- 4. Arrange strips on the dehydrating tray (no overlapping).
- 5. Dehydrate at 135℉ for about 8 hours; flipping halfway through. When done, jerky should be dry but pliable.
- Drying time may vary due to the salmon’s thickness and fat content, as well as the altitude and humidity of your environment
- If you do not have chili paste, you can use chili flakes instead, however the acidity in a paste helps better marinade the salmon resulting in a more prominent spice and flavour in the jerky. If using flakes, use 1 tbsp acid (recommended: apple cider vinegar, rice vinegar, fresh lime juice or fresh orange juice) and 1 tsp chili flakes.
- Scroll down for storage guidelines
- Learn more about dehydrating from our Dehydrating 101 post
Serving: 1gCalories: 192kcalCarbohydrates: 1.7gProtein: 25.4gFat: 8gSaturated Fat: 1.2gCholesterol: 55mgSodium: 570mgFiber: 0gSugar: 1.7g
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- Keep stored in a sealable bag or container
- Tip: Vacuum sealing can more than triple the shelf life
- Keep stored in a cool, dry and dark place
- For longer term storage, store in your freezer (especially if not vacuum sealed)
- When dried properly, Salmon Jerky is safe at room temperature for up to a week. Otherwise, store in fridge until you are ready to go on a trip for up to 2 weeks; store in freezer if not consuming within 2 weeks.
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The Foodie Behind the Screen
Hi there! I'm Bri.
I create and share nutritious and flavourful recipes for outdoor enthusiasts and adventure seekers.