Can I use frozen salmon for making jerky?

Yes! Thaw it completely in the refrigerator first, then pat dry thoroughly before slicing and marinating. Frozen salmon often works well for jerky as it's easier to slice thinly when partially frozen.

How do I know when my salmon jerky is properly dried?

Properly dried salmon jerky should be firm and dry to the touch but still slightly pliable—not brittle or crumbly. It shouldn't feel moist inside when bent or broken.

Is salmon jerky safe for pregnant women?

While homemade salmon jerky is generally safe, pregnant women should ensure the fish reaches an internal temperature of 145°F during the drying process to eliminate any risk of foodborne illness. Using a food thermometer is recommended.

Can I make salmon jerky without sugar?

Absolutely! The sugar in this salmon jerky recipe primarily helps balance flavors, but it can be omitted or replaced with sugar alternatives like monk fruit sweetener for a keto jerky recipe version.

Why is my salmon jerky too salty?

Over-marinating or using regular (not low-sodium) soy sauce can result in overly salty jerky. Try reducing marinating time to 3–4 hours or diluting your soy sauce with water in a 1:1 ratio.

Salmon Jerky Secrets: Why This Snack Is Taking Tastebuds by Storm 2025

Salmon Jerky Secrets: Why This Snack Is Taking Tastebuds by Storm

Print Recipe

This homemade salmon jerky recipe delivers bold flavor, heart-healthy omega-3s, and a perfectly chewy texture. It’s the ultimate protein-packed snack that’s easy to customize and ideal for on-the-go nutrition.

Author: Harmony
Prep Time: 30 minutes
Cook Time: 3–5 hours
Total Time: 8–12 hours (includes marinating)
Yield: 12–16 servings 1x
Category: Snacks
Method: Dehydrating
Cuisine: American

Ingredients

Scale

2 pounds fresh salmon fillet (preferably wild-caught)
1/4 cup low-sodium soy sauce (or coconut aminos)
2 tablespoons brown sugar or honey
1 tablespoon fresh lemon juice
2 teaspoons liquid smoke (optional)
1 teaspoon garlic powder
1 teaspoon ground black pepper
1/2 teaspoon red pepper flakes (adjust to taste)
1 tablespoon olive oil

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Instructions

Remove all bones and skin from salmon. Partially freeze for 30 minutes, then slice into 1/4 inch strips against the grain.
In a bowl, combine soy sauce, sugar, lemon juice, liquid smoke, garlic powder, pepper, red pepper flakes, and olive oil. Whisk until blended.
Place salmon strips in a ziplock bag or dish, add marinade, and refrigerate for 4-6 hours (not more than 12).
Remove from marinade and pat dry. Arrange on dehydrator trays or parchment-lined baking sheets with space between pieces.
For oven: Dry at 145–175°F for 3–4 hours, door ajar. For dehydrator: Set to 145°F and dry for 3–5 hours until firm and slightly bendable.

Notes

Salmon is more delicate than beef, so avoid over-marinating. Always store in the fridge or freezer for maximum freshness due to higher fat content.

Nutrition

Serving Size: 1 oz
Calories: 90
Sugar: 1g
Sodium: 210mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 15g
Cholesterol: 30mg

Find it online: https://harmonymeal.com/salmon-jerky/