Two Ways to Make Salmon Snacks EVERYONE Will Love! (Dehydrated & Jerky)

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is vegan and has a mild flavor.

Cut salmon strips into about 1/4 inch thick pieces.

Brine salmon strips with equal parts salt and sugar for a couple of hours.

Rinse the brined salmon strips and pat them dry.

Lay the salmon strips flat on the drying racks of the dehydrator.

Prepare the marinade for half of the salmon strips with soy sauce, garlic powder, homemade hot sauce, Worcestershire sauce, and maple syrup.

Set the dehydrator to 120°F and start with a 4-hour timer.

Check the salmon every few hours; at the 4-hour mark, the salmon starts to firm up but is not done.

Flip the salmon strips at the 7-hour mark and continue dehydrating.

After 10 hours, check the texture; it should be firm but bendable.

After 17 hours, remove the salmon from the dehydrator when it is dry to the touch but soft on the inside.

Put the dehydrated salmon strips into a Ziploc bag and refrigerate overnight to achieve the perfect texture.

For the jerky version, slice the salmon thinner than 1/4 inch.

Cure the salmon loin with a mixture of two parts salt to one part sugar for a couple of hours in the fridge.

Rinse the cured salmon and pat it dry to ensure the smoke adheres properly.

Set the smoker to 150°F.

Smoke the salmon for about 5 hours, checking for doneness.

In the last 30 minutes, brush the salmon with a mixture of soy sauce, maple syrup, garlic, and salt.

After smoking, increase the smoker temperature to 450°F for 20 minutes to clean the trays and caramelize the sugars on the salmon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens