If you like salmon, you will LOVE this salmon jerky recipe! It tastes like light fish and ends with a nice smokey and salty taste. Just perfect!.
When it comes to fat content in fish, salmon ranks on the higher end. If you have been reading about jerky, fat is not a good thing. But salmon still makes GREAT jerky!.
I’ll show you how to make salmon jerky that is much better than store-bought kinds.
Salmon is one of the most popular and nutritious fish around When fresh, salmon is delicious grilled, baked, or pan seared But salmon also has great potential for dehydrating into tasty dried snacks. Dehydrated salmon is great for long term storage, hiking, camping, and healthy snacking on the go.
So can you dehydrate salmon at home? The answer is absolutely yes! Drying salmon is easy with the right techniques. In this guide, you’ll learn everything about dehydrating salmon including step-by-step instructions, tips for best results, storage advice, and delicious recipe ideas. Let’s dive in!
Why Dehydrate Salmon?
Drying salmon into jerky offers many benefits:
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Long term storage – Dehydrated salmon lasts for months stored properly Great for food prep
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Shelf-stable – No refrigeration required once fully dried. Perfect for travel foods
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Healthy snacking – Packed with protein, healthy fats, vitamins. Low calorie treat.
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Unique texture – Chewy yet tender. Different than cooked salmon. Fun crispness.
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Intensified flavor – Concentrated taste from moisture removal. Savory and salty.
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Backpacking meals – Lightweight. Rehydrates easily when camping.
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Salty savoriness – Cured and spiced flavors. Satisfying snack craving.
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Pet treats – Dogs love dried salmon treats. Cats enjoy small pieces too.
Dehydrating is one of the oldest food preservation methods. By removing moisture, salmon can be safely stored and eaten for months ahead. The portable nature of jerky makes it ideal for outdoor adventures.
How to Dehydrate Salmon
Dehydrating salmon is straightforward but does require attention to details. Follow these steps for salmon jerky success:
1. Select Fresh Salmon
Wild-caught salmon like sockeye and king offer the best texture and flavor for drying. Coho and pink salmon also work well. Ensure the fish looks and smells fresh with no off odors. Calculate about 0.75 lb salmon per 1 lb finished jerky.
2. Prepare the Fillets
Inspect the fillets for pinbones and remove any you find with tweezers or needle-nose pliers. You can leave the skin on for slicing if desired. The skin helps hold the jerky strips together but peels off easily after dehydrating.
3. Slice Thin Strips
Using a sharp knife, carefully cut the salmon against the grain into 1/8 to 1/4 inch thick strips. Cut lengthwise down the fillet for short grain jerky. Slice the strips into 3 to 5 inch pieces.
4. Marinate the Salmon
Make a wet brine or dry cure spice mix to flavor the salmon. A basic marinade contains soy sauce, brown sugar, spices, and citrus. Let sit 1 to 12 hours.
5. Arrange on Trays
Lay the salmon strips flat on dehydrator trays without overlapping. Make sure air can circulate around each piece. If using an oven, place strips on wire racks.
6. Dehydrate Thoroughly
Dry at 140 to 150°F in a dehydrator for 6 to 10 hours. Ovens take longer at the lowest temperature, checking often to prevent overdrying.
7. Cool and Store
Let the salmon jerky cool completely before storing in airtight bags or jars. Refrigerate for longest life. Enjoy for up to 2 months.
Tips for Best Results
Follow these tips when making homemade salmon jerky:
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Pat fish dry before dehydrating to discourage mold growth.
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Rotate trays and stir pieces midway through for even drying.
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Use non-reactive materials like plastic or glass to marinate. Acidic ingredients can react with metal.
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Consider a cure of salt and sodium nitrite for color and safety. Cure #1 is a common choice.
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Add powdered fruit pectin to marinades for a sticky glaze coating when dried.
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Try different woods like alder or apple for smoking salmon before or after drying.
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Salmon jerky will keep at room temperature but lasts longer in the fridge or freezer.
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Use within 2 weeks for highest quality texture and freshness.
7 Delicious Salmon Jerky Recipes
Ready to get dehydrating? Here are 7 tasty marinade recipes to make your own salmon jerky:
1. Sweet & Spicy Salmon Jerky
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 teaspoon hot sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
2. Lemon Dill Salmon Jerky
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1 tablespoon dried dill
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
3. Teriyaki Salmon Jerky
- 1/3 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 1 tablespoon grated ginger
- 2 cloves minced garlic
- 1/4 teaspoon red pepper flakes
4. Cajun Blackened Salmon Jerky
- 1/4 cup Worcestershire sauce
- 2 tablespoons Cajun seasoning
- 1 tablespoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
5. Maple Glazed Salmon Jerky
- 1/4 cup maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
6. Thai Curry Salmon Jerky
- 1/4 cup coconut milk
- 1 tablespoon red curry paste
- 1 teaspoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon lime zest
- 1 clove minced garlic
- 1/4 teaspoon crushed red pepper
7. Jerk Salmon Jerky
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 2 teaspoons Jamaican jerk seasoning
- 1/2 teaspoon thyme
- 1/4 teaspoon cayenne pepper
Storing Your Salmon Jerky
Proper storage is key to preserving dehydrated salmon’s shelf life and quality. Here are some storage tips:
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Let cool completely before packing. Store at room temperature or in fridge/freezer for longest life.
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Use zip-top bags, mason jars, or vacuum seal bags to keep out air and moisture.
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Press out air and seal containers tightly. Oxygen causes faster spoilage.
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Keep in a cool, dark place around 60-70°F. Avoid heat, light, and humidity.
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Freeze for storage over 2 months. Thaw in fridge before eating for best texture.
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Look for dried out texture, odd smells, excessive oil, or mold as signs jerky has spoiled.
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For food safety, use within 1-2 weeks if storing at room temperature.
With the right preparation and storage, homemade salmon jerky can stay tasty for months of on-the-go snacking. The concentrated flavor and chewy texture make it a protein-packed treat. Experiment with different seasoning blends to create your own signature flavor. Making salmon jerky at home saves money and lets you control ingredients. Whip up a big batch for your next camping trip or road trip!
Try making these other JERKY RECIPES:
How to make salmon jerky
I started with a wild caught sockeye salmon fillet that I purchased from my local grocery store. When I make smoked salmon or dehydrated salmon jerky, I always buy salmon that was caught in the wild.
The taste is sooo much better when it is wild caught. You can tell wild caught from farm raised because of the dark red color of the meat.
Run your fingers over the meat to feel for any pin bones. This picture shows salmon fillets that had a lot of pin bones. Other fillets have had none at all.
They will feel hard and be white in color. I use standard needle nose pliers to pull them out. They should pull out easily with a little wiggling. Dont forget this step, no one likes bones in their jerky!.
Here is where you can either skin the fillet or leave the skin on. I like leaving the skin on because it keeps the meat together. If you remove the skin now, the strips can break apart easily during marinating.
Once you are done drying, the skin will peel off easily before you eat the jerky.
Using a very sharp knife, slice ¼” – ½” wide salmon strips down the length of the fillet. Slicing from the “head” of the fillet to the “tail”.
After all the strips are sliced lengthwise, cut across the strips to your desired length. I normally cut mine between 3-4″ long for this salmon jerky recipe.
Mix all the marinade ingredients together in a ziplock bag and add the salmon strips carefully.
For 18 hours, I put the salmon strips in a ziplock bag and put them in the fridge with the salmon jerky recipe below. Mix up the strips in the bag several times during marinating to ensure all strips are evenly marinated.
Strain the salmon strips in a colander and pat dry with paper towels to remove any excess marinade.
Lay the strips on dehydrator trays or a cooling rack if drying with your oven. Make sure none of the pieces are touching and there is amble room in between for air to circulate. I used my Excalibur Dehydrator when making this recipe.
Let the strips dry at 150°F or as low as your oven will go until they are done. Because salmon is high in fat, I like to dry it out more than fish that is low in fat, like my trout jerky recipe. It took this jerky 9 hours to be just perfect.
It worked out GREAT! The smokey taste from the liquid smoke and the salty taste from the soy sauce make this salmon jerky taste great.
If you love salmon, you HAVE to make this jerky. Now all you have to do is peel the skin off and eat!.
Homemade Salmon Jerky – Perfect Snack To Accompany Some Beers
How do you dehydrate salmon in a dehydrator?
Shift the salmon pieces to the dehydrator racks. Turn on the dehydrator and let the slices dry at 145 degrees F for three to four hours. Once the color of the slices turns reddish-brown, you can pull them out of the machine. To cross-check if you have done this right, bend them. The slice should not snap in half.
Is fresh salmon safe to eat?
Yes, salmon is a source of omega 3, the fatty acid is responsible for acting in the prevention of cardiovascular diseases, making the heart strong and healthy. Just be careful to analyze the supplier to make sure it doesn’t have any contamination.
Is dehydrated salmon healthy?
Dehydrated salmon retains its nutritional benefits, including high protein content and omega-3 fatty acids. It’s a healthy and convenient snack option. What type of salmon is best for dehydration? Fatty fish like king salmon or sockeye salmon are the best choices for dehydration.
Can you dry salmon without a food dehydrator?
If you don’t have a food dehydrator, you can also air dry the salmon. This method involves hanging the salmon in a cool, dry place with good air circulation. Both methods can produce excellent results, so choose the one that works best for you. Another important factor to consider when drying salmon is the type of salmon that you are using.