Salmon Jerky

Posted March 5, 2009 in Recipes 3 Comments »
Salmon Jerky
Salmon Jerky

How to Make Salmon Jerky

The winner of the Project Swole recoup|90 product giveaway is Ken from Texas.

Ken sent in this awesome recipe for salmon jerky, which is great because I love salmon and I love jerky.

Salmon is one of the healthiest foods you can eat because of it’s high fish oil and protein content.

Congratulations Ken, I hope you enjoy your recoup|90 fish oil.

Please also check out Ken’s website Decorating with Tulle.

The Recipe


  • 2 pounds of salmon
  • teaspoon garlic salt
  • tablespoon black pepper
  • teaspoon soy sauce
  • liquid smoke


Cut the salmon into 1/4 inch thick strips.

Combine all the ingredients and marinate the salmon in it for at least a 5 hour period.

Use a standard dehydrator at 160 degrees and let cook for 8 hours.

Fish jerky is ready when it bends, but doesn’t break.

Store it in a cool and dry place in a sealed moisture baggy.

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3 Responses to “Salmon Jerky”

  1. How much liquid smoke? This does not make near enough marinade, unless the answer to how much liquid smoke is like 1 cup or more! Wish I knew the answer because it smells great!

  2. What a unique jerky recipe. It does sound like a winner. Thanks for sharing it, Steve!

    Jenny, I don’t have a dehydrator either. I did read in a raw foods recipe book that using a regular oven on a low setting will also work. I haven’t tried it out yet, though.

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