salmon jerky recipe
The Best salmon jerky recipe
Easy Homemade Salmon Jerky
A simple, no-fry salmon jerky recipe that’s packed with omega-3s and ready in under an hour. Perfect for snacking or adding to salads.
🥘Ingredients
- 8 oz wild-caught salmon fillet
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
👨🍳Directions
-
1
Preheat oven to 200°F. Pat salmon dry with paper towels to ensure it dries quickly. -
2
Cut salmon into 1-inch thick strips. Arrange strips on a baking sheet in a single layer. -
3
In a small bowl, mix soy sauce, honey, smoked paprika, garlic powder, onion powder, black pepper, and salt. Pour marinade over salmon strips. -
4
Let salmon marinate for at least 15 minutes (or up to 1 hour for deeper flavor). -
5
Bake salmon at 200°F for 15–20 minutes, flipping halfway, until edges crisp and salmon is opaque.
🔧Equipment
- Cutting board
- Sharp knife
- Paper towels
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Homemade Salmon Jerky Works
❓ Frequently Asked Questions About Salmon Jerky
What is the best way to store salmon jerky to keep it fresh longer?
Store salmon jerky in an airtight container at room temperature, away from direct sunlight and heat sources. For longer freshness, refrigerate it for up to two weeks or freeze it for up to three months. Always keep it in a cool, dry place to prevent spoilage.
Can I use any type of salmon for this recipe, or does it have to be a specific cut?
You can use any fresh or frozen salmon fillet, but the best results come from skinless, boneless cuts like wild-caught salmon or high-quality farmed salmon. Avoid thick, fatty cuts, as they can make the jerky too greasy. Thaw any frozen salmon completely before using.
How do I ensure the salmon jerky stays crispy while drying?
To keep the jerky crispy, dry it in a single layer on a cooling rack over a baking sheet. Avoid crowding the trays, and let it air-dry for at least 6–8 hours in a cool, well-ventilated area. If using a dehydrator, set it to 160°F and monitor until fully dry.
What if my salmon jerky gets slightly rubbery or chewy?
If the jerky turns rubbery, it may have dried too long or at too high a temperature. For chewy texture, gently reheat it in the oven at 200°F for 5–10 minutes until pliable. If it’s still too tough, soak it lightly in cold water for 2–3 minutes before reheating.
