The Ultimate Salmon Jerky Flavours: Teriyaki, Maple, Sesame

Prepare the marinade by combining 1/2 cup of teriyaki sauce and 1/4 cup of maple syrup in a bowl.

Mix the marinade until well incorporated.

Remove the skin from the salmon fillet.

Cut the salmon into strips approximately 4 to 5 mm thick.

Individually coat each salmon strip in the marinade to ensure even coverage.

Cover the bowl with cling film, excluding air, and refrigerate for 24 hours.

Toast white sesame seeds in a dry pan until golden brown, then mix with black sesame seeds.

Remove the marinated salmon from the fridge and place each strip on a nori sheet, coating with sesame seeds.

Preheat the oven to 50°C (122°F) and place a wooden spoon in the door to keep it slightly open.

Dry the salmon in the oven for approximately 5 hours, checking periodically.

Once dried, remove the salmon from the oven and allow it to cool.

Cut the dried salmon into individual strips for storage.

Vacuum pack the strips for storage, placing some in the freezer.

Equipment Needed

Spice Level:

Dietary