How to Make Salmon Jerky: Chili Garlic Salmon Jerky Recipe

Emily is sharing her Chili Garlic Salmon Jerky recipe.

Salmon is a great source of omega-3 fatty acids and protein, as well as a variety of vitamins and minerals. If you enjoy salmon you may already know you aren’t limited on ways to prepare it. My family loves it grilled or baked with fresh herbs, but I‘ve also found another method that works really well. Just like traditional beef jerky, you can also take a couple of fresh salmon filets and turn them into jerky for a sweet and savory on-the-go snack.

Dehydrating is an easy food preservation process that uses heat and airflow to remove the moisture from food. It can be done with a conventional oven or a food dehydrator. Jerkies often include a brine or marinade that also allow you to add your own desired flavors. Once it’s finished dehydrating the salmon jerky is perfect for packed lunches, travel, and any other time you need a quick snack.

For this recipe, I used my Nesco Food and Jerky Dehydrator and followed the dehydrating instructions for fish that came with my machine. If you’re using a food dehydrator I suggest referencing your instruction booklet as well to determine the correct time and temperature settings.

Chili Garlic Salmon Jerky Recipe

Ingredients

2 tsp. garlic chili sauce
2 cloves garlic, minced
½ tsp. ground black pepper
3 tsp. salt
1 Tbsp. brown sugar
3 Tbsp. molasses
4 Tbsp. soy sauce
2 salmon filets, skinned and deboned

Instructions

Place the salmon filets in your freezer for 15 minutes. You want them to be just barely frozen so they are firmer and easier to neatly cut.
Cut the filets into strips, about 1 inch thick.
Place the salmon strips into a shallow dish.
Mix all of the remaining ingredients and pour over the salmon, being sure all of the fish is coated.
Cover the dish with plastic wrap and refrigerate for 8 hours.
Remove the salmon strips from the refrigerator and toss in a strainer to remove access marinade.
Place individual pieces of salmon on food dehydrator racks about 1 to 2 inches apart.
Dehydrate according to time and temperature stated on your dehydrator manual. I dehydrate my salmon at 160° for 8 hours. If any of the strips appear to need more time, I allow it to remain in the dehydrator and check on it every hour or so until it is done.
Once finished store your jerky in an airtight container in a cool, dry place.

Chili Garlic Salmon Jerky

Author: Emily

Recipe type: Snack

Ingredients

• 2 tsp. garlic chili sauce
• 2 cloves garlic, minced
• ½ tsp. ground black pepper
• 3 tsp. salt
• 1 Tbsp. brown sugar
• 3 Tbsp. molasses
• 4 Tbsp. soy sauce
• 2 salmon filets, skinned and deboned

Directions

Place the salmon filets in your freezer for 15 minutes. You want them to be just barely frozen so they are firmer and easier to neatly cut.
Cut the filets into strips, about 1 inch thick.
Place the salmon strips into a shallow dish.
Mix all of the remaining ingredients and pour over the salmon, being sure all of the fish is coated.
Cover the dish with plastic wrap and refrigerate for 8 hours.
Remove the salmon strips from the refrigerator and toss in strainer to remove access marinade.
Place individual pieces of salmon on food dehydrator racks about 1 to 2 inches apart.
Dehydrate according to time and temperature stated on your dehydrator manual. I dehydrate my salmon at 160° for 8 hours. If any of the strips appear to need more time, I allow it to remain in the dehydrator and check on it every hour or so until it is done.