Ingredients
- 560 g fresh salmon
Marinade
- 60 ml soy sauce
- 1 teaspoon molasses
- 1 teaspoon freshly squeezed lemon juice
- 2 teaspoons freshly ground black pepper
¼ teaspoon minced garlic
- 1 teaspoon liquid smoke
Directions
- For dehydrating salmon skin and Bone Salmon: Any bones are usually found when working with fresh salmon. Just pull gently and discard the bones. Starting at one end of the salmon, peel off the skin and peel off with a very sharp knife. Try not to lose the salmon meat by gently removing only the skin.
- Freeze and slice: Place the salmon on a piece of parchment paper and place it in the freezer until completely frozen. Freezing fish makes it easier to cut - a sharp knife will easily cut through the frozen fish, and you can get salmon strips.
- Cut the fish into 0.5 cm thick strips crosswise. Try to keep the strips the same thickness so that the drying time is the same. Cut each strip into 2 cm pieces.
- Marinating: Combine the marinade ingredients until smooth. Place the salmon in a 1-gallon plastic bag and pour over the marinade mixture. Close the bag and refrigerate for 3,5 hours.
- For dehydrating salmon: Thoroughly strain the salmon and marinade mixture through a colander. After pickling, salmon is easier to tear. Blot the salmon with paper towels and arrange the slices in rows on the dehydrator tray. Make sure that the salmon strips do not overlap. Place the trays in a 145ºF (63ºC) dehydrator for 3-4 hours.
Notes
Salmon jerky is cooked dry but not crispy. The pieces usually break easily when thoroughly dehydrated - if you gently push them with a fork, they crumble like baked fish.
Storage: Store salmon jerky in an airtight plastic bag (vacuum sealed if possible) and refrigerate for up to two months.
Note: don’t marinate too much. In traditional jerky recipes, long marinating times are used to soften the meat. The salmon is already very tender, so marinate just enough to add flavor, but not enough for the fish to absorb too much salt from the soy sauce.