Drying salmon is a great way to preserve an abundant catch or make the most of leftover fish Creating your own dried salmon enables you to control the ingredients and customize the flavor While drying salmon may seem intimidating, it’s actually quite simple with a few tips. This guide covers everything you need to know to dry salmon successfully at home.
Why Dry Salmon?
Drying and smoking salmon have been preservation methods in Alaska for centuries. Before refrigeration, drying fish in the cold, dry climate helped native communities store protein to last through the harsh winters. These days, people dry salmon for many reasons
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Prolong storage life – Properly dried salmon can keep for months without refrigeration.
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Intensify flavor – Removing moisture concentrates the fish’s natural flavors.
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Create delicious snacks – Dried salmon makes a protein-packed, low-calorie snack.
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Save money – Preserving abundant seasonal catches reduces waste.
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Enjoy year-round – Dried salmon allows enjoying fish any time, not just during summer.
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Make dog treats – Dogs love these tasty, healthy treats.
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Reduce weight for backpacking – Dried salmon weighs much less than fresh.
How to Choose Salmon for Drying
You can dry most types of salmon, but some work better than others. The key is starting with high-quality fresh fish.
Best Salmon Species for Drying
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Sockeye (red) salmon offers deep color and robust flavor.
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Coho (silver) salmon has a medium oil content well-suited for drying.
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Chum salmon is lower in oil, making it easy to dry fully.
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Pink salmon has a delicate texture that stays tender when dried.
Qualities to Look For
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Bright, shiny skin with no blemishes
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Firm, elastic flesh that springs back when touched
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Clear eyes, not cloudy or sunken
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Bright red gills free of slime or odor
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Little to no gaping or separation around fins
Preparing Salmon for Drying
Proper prep is crucial for successful results. Follow these tips:
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Clean the fish well, removing all bones, skin, and dark flesh. Cut away any discolored portions.
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Cut the salmon into uniform 1/4 to 1/2 inch thick strips. Consistent sizing ensures even drying.
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Partially freeze the fish for 30 minutes before slicing if possible. This firms it up for easier cutting.
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Trim strips to 4-6 inches in length. Long pieces are prone to cracking.
How to Dry Salmon in a Food Dehydrator
Using an electric food dehydrator provides the best temperature and airflow control for easily drying salmon at home. Here is a simple process:
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Arrange salmon strips in a single layer on dehydrator trays, without overlapping or touching.
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Dry at 130-140°F for 6-10 hours. Rotate trays and check doneness periodically.
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Fish should be firm but pliable, with no moist spots. If sticky, continue drying.
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Condition dried salmon before storage. This redistributes any remaining moisture for stable texture. Place fish in an airtight container for 8-12 hours with a piece of bread or apple slice.
How to Dry Salmon in the Oven
While dehydrators work best, you can dry salmon in a regular oven:
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Arrange fish on wire racks set over rimmed baking sheets to catch drips.
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Keep oven door propped open slightly to allow moisture to escape.
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Dry at lowest temperature, ideally 130°F-140°F if possible. If oven doesn’t go low enough, use 200°F and check frequently.
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Drying time may range from 6-18 hours depending on thickness. Rotate pans and check doneness every few hours.
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Finish conditioning sealed in an airtight container as described above.
Salt Curing Salmon Before Drying
Soaking salmon briefly in a salt brine before dehydrating helps inhibit bacteria growth and seasons the fish.
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Dissolve 1 cup salt in 4 cups water. Add spices like garlic, dill, pepper, lemon zest, etc. to infuse flavor.
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Soak salmon strips for 30-60 minutes.
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Rinse, pat dry, and proceed as normal with drying process.
Making Salmon Jerky from Dried Salmon
Salmon jerky is made by drying thin salmon strips until they’re chewy. Follow standard dehydrator or oven instructions but slice fish extra thin, about 1/8 inch. Dry until leathery but still flexible.
Storing Dried Salmon
Properly stored, dried salmon will keep for 2-6 months at room temperature. For best quality and food safety:
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Cool fully before packaging.
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Store in an airtight container in a cool, dark place. Mason jars work well.
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If moisture appears during storage, return to dehydrator to dry out.
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Refrigerate or freeze for longer term storage.
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For homemade jerky and salt-cured fish, always refrigerate for safety.
Drying your own wild salmon is deeply satisfying. Follow these tips to create delicious dried salmon to enjoy for months to come. Let us know how it turns out!
How to Dehydrate Salmon
Using a dehydrator is the easiest way to cook salmon jerky. But it is possible to dehydrate salmon even without using a dehydrator.
In this post, we will learn how to dehydrate salmon with and without using a dehydrator.
Dehydrating Salmon using a Dehydrator
You can use any spices and flavorings you want, however, plan in advance because you will need roughly eight hours of marination time.
Make sure you use only the highest quality salmon. Obviously, we recommend BluGlacier. Only the best for your body!
Freeze the salmon for half an hour, or until it becomes slightly firm. This will make it easy to cut the salmon.
Use a sharp knife and cut salmon into 1/4 inch pieces. Cut through the skin, scrape the knife against it, and peel the salmon’s skin away from the meat.
Do this until the meat is entirely separated from the skin. If you want, crisp the skin in the oven until it turns brown, also making it another delicious snack!
Use a glass bowl and add your desired seasonings. Then, add salmon slices into the mixture and let it sit in the fridge for 10-12 hours. Make sure you cover it before putting it in the fridge.
Here are two suggestions of marinades you can try when dehydrating salmon.
- 1½ pounds salmon fillets
- ¼ cup sesame oil
- 2 tablespoons low sodium soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon sesame seeds
- ½ teaspoon ground black pepper
- 1 cup salt (NOT iodized)
- 2 1/2 cups light brown sugar
- 1/4 cup soy sauce
- 1-gallon water
- Salmon fillets (skin removed)
- Cayenne pepper (optional)
Next, take out the salmon pieces of the brine and lay them on a greased baking sheet. As a result, salmon pieces will soak up the liquid dripping from the meat.
After that, carefully place each piece at least half an inch away from each other.
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.
Once prepared, you can store these delicious crispy, dehydrated jerky pieces in jars for about 2 weeks. You get longer shelf life if you store your jerky pieces in the fridge, which can last for up to two months.
Homemade Salmon Jerky – Perfect Snack To Accompany Some Beers
FAQ
How to dry salmon at home?
Dry skin: Pat the skin of the salmon very well with a paper towel until dry. If time permits, place the salmon skin side up in the fridge for 1 hour (uncovered,) to dry it out even more.
How do you remove moisture from salmon?
Salting raw salmon (in a sashimi “block”) and letting it sit for ~30 minutes results in some of the fish’s excess water being “pulled” out.
How to dry salmon without a dehydrator?
Line two large sheet pans with parchment paper. Arrange the marinated fish, in a single layer, onto the prepared sheet pans. Cook for 10-12 hours, until your desired texture level. After a couple of hours of cooking, carefully flip the fish.
Can salmon be dried?
Using a dehydrator is the easiest way to cook salmon jerky. But it is possible to dehydrate salmon even without using a dehydrator.