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 salmon strips are 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.