Ingredients10 h 10 m servings 232
- Slice salmon fillets into 4 equal sections, width-wise. Rotate each section 90 degrees and slice lengthwise, about 1/4-inch thick. Remove pin bones with needle-nose pliers. Don't slice bony sections near the center of the fillet.
- Stir soy sauce, molasses, sugar, Worcestershire sauce, lemon juice, black pepper, liquid smoke, and hot sauce together in a glass or plastic bowl until marinade is well-mixed. Place salmon in the marinade, ensuring every strip is covered. Cover bowl and refrigerate for 4 hours.
- Remove salmon from bowl and drain liquid using a colander. Pat the salmon dry using paper towels.
- Place each salmon strip in a dehydrator and run the dehydrator according to manufacturer's instructions until desired doneness is reached, about 6 hours. Check every few hours for doneness.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Per Serving: 232 calories; 10.5 7.5 25.6 77 1317 Full nutrition
ReviewsRead all reviews 3
I really liked this however I felt the "spicy" got lost. I think red peeper flakes would bring more heat but that is just my opinion. I made two different salmon jerky recipes this weekend and t...
We used this recipe on trout and it is delicious! As we are trying new ways to add variety to our trout eating and this recipe has proven worthy. Thank you!