How to Make Delicious Homemade Salmon Jerky

Salmon jerky is a tasty and healthy snack that is fun and easy to make at home. With just a few simple ingredients and steps, you can create your own flavorful salmon jerky. This flavor-packed snack can be customized with different seasonings and provides a nutritious source of protein.

Overview of the Salmon Jerky Making Process

The basic process for making salmon jerky involves 5 key steps:

1. Prepare the Salmon – Slice raw salmon fillets into long, thin strips.

2. Make a Marinade – Mix together a marinade with soy sauce, spices, brown sugar, etc.

3. Marinate the Salmon – Place salmon strips in the marinade to absorb flavors,

4. Dehydrate the Salmon – Arrange marinated strips on dehydrator trays and dehydrate at 145°F until dried but still pliable.

5. Flavor and Store – Optionally add more seasonings after drying then store in airtight containers.

Benefits of Homemade Salmon Jerky

There are many great reasons to make your own salmon jerky rather than buying pre-packaged versions:

• Cost Savings – Homemade jerky costs just a fraction of store-bought.

• Avoid Preservatives – You control all the ingredients when making it yourself.

• Customize Flavors – Mix up spices, sweeteners, and other flavors to your taste.

• Use Leftover Fish – Turn leftover baked or smoked salmon into jerky.

• Portable Protein – Jerky travels well and provides an energy-boosting protein source.

Choosing the Right Salmon

Wild-caught salmon varieties like sockeye and king/Chinook tend to have more fat, which helps salmon jerky retain moisture and flavor during dehydrating. Farm-raised salmon is leaner so the jerky may end up drier.

For raw preparations, sushi-grade salmon is ideal. Otherwise, fully cook salmon before dehydrating to eliminate any risks. Canned salmon also works perfectly for jerky. Simply drain, flake into small chunks, then marinate and dehydrate.

Preparing the Salmon

Start with 1-2 pounds of salmon fillets. Remove the skin and any pin bones for the smoothest texture.

Partially freeze the salmon to make slicing easier. Using a very sharp knife, cut salmon against the grain into long, thin strips around 1/4 inch thick. Slice from the tail end up towards the head. This keeps the strips intact rather than breaking apart.

Cut the strips to your desired length, typically 3-4 inches. Keeping the slices uniform in size and thickness ensures even drying.

Making a Simple Soy Sauce Marinade

A basic marinade for salmon jerky includes:

• 1/2 cup soy sauce
• 1/2 cup brown sugar or honey
• 1 tablespoon garlic powder
• 1 tablespoon black pepper

Mix the ingredients together until well blended. Place the salmon strips into a resealable plastic bag and pour over the marinade.

Let the salmon marinate for 12-24 hours in the fridge, massaging the bag occasionally to distribute the marinade evenly.

Dehydrating Salmon Jerky

Drain off the excess marinade from the salmon and pat dry with paper towels. Arrange the strips in a single layer on dehydrator trays without overlapping.

Dehydrate at around 145°F for 6-10 hours. Test for doneness – jerky should be dried through but still lightly pliable, not brittle.

If you don’t have a dehydrator, you can use the lowest oven setting, around 140-170°F. Crack the oven door to allow moisture to escape as it slowly dries.

Flavoring and Storing Salmon Jerky

After dehydrating, you can optionally brush on extra flavors like teriyaki, bourbon, maple syrup, etc. Wait 30 minutes for any added seasonings to fully absorb.

Let the finished salmon jerky cool completely before storage to avoid condensation build up. Store in airtight containers or bags for up to 2 months refrigerated or 6 months frozen.

Vacuum sealing portions extends the shelf life.

Delicious Flavor Combinations to Try

One of the best things about homemade jerky is experimenting with different seasonings. Here are some amazing salmon jerky marinade ideas:

• Lemon Pepper – lemon zest and cracked black pepper
• Teriyaki – soy sauce, honey, garlic, ginger
• Chili Lime – lime zest, chili powder, cumin, crushed red pepper
• Cajun – Cajun seasoning, paprika, cayenne
• Jamaican Jerk – traditional Jamaican jerk spices
• Thai – brown sugar, lime juice, red curry paste
• Everything Bagel – toasted sesame seeds, garlic, onion, poppy seeds

Mix up a few batches using unique flavor combos to find your favorites.

Handy Tips for Making Perfect Salmon Jerky

Follow these handy tips for success when making homemade salmon jerky:

• Rotate jerky pieces during dehydrating for even drying.

• Put a bowl of water in the dehydrator to provide moisture.

• Brush on any added flavors once drying is complete so they fully absorb.

• Let jerky cool completely before bagging up to avoid moisture build up.

• Consider freezing portioned jerky in vacuum sealed bags for longer storage.

• Watch jerky closely towards the end of dehydrating so it doesn’t over-dry and get brittle.

Make Jerky from Other Types of Fish

While salmon is a top choice, you can also use this same process to make tasty jerky from other fish:

• Tuna – Meaty texture with rich flavor
• Steelhead Trout – Mildly sweet taste
• Halibut – Firm, holds up well when dried
• Mahi Mahi – Delicate and mild
• Haddock or Cod – Affordable, readily available
• Bass or Trout – Good options if you catch your own

Just about any oily fish works well for making jerky. Thinner fillets like tilapia may dry too quickly so cut slightly thicker and monitor closely when dehydrating.

FAQs About Making Homemade Salmon Jerky

Can you use canned salmon?

Yes! Drain canned salmon well, break it up into smaller chunks, then marinate and dehydrate as usual.

What if you don’t have a dehydrator?

You can use your oven on the lowest setting, around 140-170°F. Prop the oven door open slightly. It just takes longer.

How long does homemade salmon jerky last?

Stored in airtight containers, salmon jerky keeps 2 months at room temp or 6 months refrigerated or frozen.

Can you rehydrate jerky if it over-dries?

Unfortunately, there’s no way to rehydrate overly dried out jerky. Stop dehydrating while still slightly pliable.

Is smoked salmon pre-cooked?

Yes, store-bought smoked salmon is fully cooked and safe to eat without additional cooking.

Conclusion

With a few easy steps and basic ingredients, you can make your own flavorful salmon jerky at home. Control the ingredients while experimenting with different marinades. Dehydrate thinly sliced salmon until dried but still pliable. Homemade jerky avoids preservatives and costs just a fraction of what you’d pay for packaged. Make a big batch for snacking anytime!