Homemade Salmon Jerky With Jerk Seasoning | No Dehydrator Needed!

jerk seasoning

🥗Healthier: homemade spice blend

💰Cheaper: cajun seasoning

Homemade blends can reduce sodium and cost.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free.

smoking wood chips

💰Cheaper: aluminum foil pouch

Foil can be used for smoking without chips.

Place the salmon in the freezer for 20 to 30 minutes to firm it up.

Slice the salmon into 1 and 1/4 inch thick strips against the grain for a tender texture.

Pat the salmon dry with paper towels.

Mix together the jerk seasoning, soy sauce, lime juice, olive oil, honey, minced garlic, black pepper, and optional sea salt in a bowl to create the marinade.

Add the salmon strips to the marinade, ensuring they are well coated, and let it sit for at least 4 hours (overnight is best for deeper flavor).

Preheat the oven to 170 to 180°F (the lowest setting your oven can go).

Line a baking sheet with foil and place a wire rack on top, lightly spraying or oiling the rack to prevent sticking.

Arrange the marinated salmon strips on the wire rack for even drying.

Dry the salmon in the oven for about 3 and a half to 5 hours, depending on thickness, flipping halfway through (about 2 hours in).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens