Quick Recipes for Dylans Salmon Jerky at Home

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2 min read

Dylans salmon jerky –Are you ready to take your snacking game to the next level? If you love the rich, smoky flavor of jerky but want to switch it up from the usual beef or turkey options, then salmon jerky is your next go-to treat! It’s not only delicious but also packed with nutrients. Let’s dive into making your own salmon jerky at home!

Salmon Jerky Recipe – How to Make Salmon Jerky

This salmon jerky recipe is simple yet rewarding. Whether you’re planning a camping trip, a long hike, or just need a tasty snack at home, homemade salmon jerky is sure to satisfy your cravings.

Delicious salmon jerky ready to be enjoyed

Ingredients:

  • 1 pound of fresh salmon fillets, skin removed
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Optional: Red pepper flakes for spice

Instructions:

  1. Start by slicing the salmon into thin strips, about 1/4 inch thick. This will help ensure that the jerky dries evenly.
  2. In a bowl, whisk together the soy sauce, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, and red pepper flakes if you desire some heat. This marinade brings out the best flavors of the salmon.
  3. Place the salmon strips in a large zip-top bag or a shallow dish. Pour the marinade over the salmon, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or overnight for a stronger flavor.
  4. Preheat your dehydrator or oven to 160°F (70°C). If you are using an oven, line a baking sheet with parchment paper and place a wire rack on top for better airflow.
  5. Remove the salmon from the marinade and pat dry with paper towels to remove excess liquid.
  6. Arrange the salmon strips in a single layer on the dehydrator trays or the wire rack in the oven, making sure none of the pieces overlap.
  7. Dried salmon jerky typically takes about 4-6 hours in a dehydrator or 3-5 hours in the oven. Check periodically; the jerky is done when it is dry to the touch and can be bent without breaking.
  8. Allow the jerky to cool completely at room temperature. Store it in an airtight container in the fridge for up to two weeks, or in the freezer for longer shelf life.

And there you have it! You’ve crafted a delectable and nutritious salmon jerky that’s perfect for any occasion. Enjoy your homemade treat!