Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Each year we collect a bountiful harvest of red salmon during the summer. A portion of this yield usually goes to making salmon jerky. This delectable marinade makes the salmon jerky to die for, and I have yet to taste a better recipe!

Recipe Summary

10 hrs
10 hrs 10 mins
10 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

232 calories; protein 25.6g; carbohydrates 7.5g; fat 10.5g; cholesterol 77.1mg; sodium 1316.8mg. Full Nutrition