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–+ servings

B's OG Salmon Jerky

5 from 1 vote
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
Course Snack
Servings 4
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Dehydrating Time 8 hours
Total Time 9 hours 15 minutes

Notable Equipment

  • 1 Dehydrator

Ingredients
  

  • 454 g salmon filet
  • ¼ cup soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp chili paste, or chili flakes and acid of choice - see notes

Instructions

  • 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.  
  • 3. Pour the marinade over the salmon and marinade in the fridge for 1-2 hours. 
  • 4. Arrange strips on the dehydrating tray (no overlapping). 
  • 5. Dehydrate at 160℉ for about 8 hours. See notes for how to know when your jerky is done.

Notes

  • Salmon is rich in healthy fats, which can make the dehydration process a bit trickier and the jerky more prone to spoilage. To keep it fresh and safe to enjoy, we recommend storing your salmon jerky in the fridge.
  • 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 a combination of chili flakes and an acid such as apple cider vinegar, rice vinegar, fresh lime juice or fresh orange juice. Use 1 tbsp acid and 1 tsp chili flakes.  
  • Scroll down for storage guidelines
  • Learn more about dehydrating from our Dehydrating 101 post

Nutrition

Serving: 1gCalories: 192kcalCarbohydrates: 1.7gProtein: 25.4gFat: 8gSaturated Fat: 1.2gCholesterol: 55mgSodium: 570mgFiber: 0gSugar: 1.7g
Keywords: dehydrated recipe, jerky

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