B's OG Salmon Jerky

Recipe score:

This jerky is sweet, has spice and is salted ever so nice. It actually reminds me of candied salmon – but isn’t as sticky or sweet. Aside from being delicious, each serving provides over 25g of protein. 

Prep Time: ~ 1 h 15 mins

Cooking Method: dehydrating

Cooking Time: ~ 8 hours

Yield: ~4 servings


  • 400g salmon filet
  • 1/4 cup soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp chili paste


  • Prepare the marinade: combine soy sauce, sugar and chili paste in a container. Mix well. 
  • 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) 
  • Pour the marinade over the salmon and marinade in the fridge for 1 hour. 
  • Arrange strips on the dehydrating tray (no overlapping). 
  • Dry at 135o for approx 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
  • Learn more about dehydrating from our Dehydrating 101 post

Storage Guidelines:

  • If dried properly, Salmon Jerky is safe at room temperature for up to a week. Otherwise, store salmon jerky 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.
    • Note: dried salmon is different than dried lean fish as the higher fat content can go rancid much sooner 
  • Keep stored in a sealable bag or container

*Nutrition information is estimated using an online nutrition calculator. Actual nutrition facts may vary.

Per Serving:

Calories: 192 kcal  Protein: 25.4g  Carbs: 1.7g  Fat: 8g Fibre: 0g

 Sugar: 1.7g Sodium: 570mg Saturated Fat: 1.2g  Cholesterol: 70mg 

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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.

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