Classic Salmon Jerky
Tender salmon strips transformed into aromatic jerky through gentle low-temperature dehydration. The combination of salt, brown sugar, and dill gives the fish a balanced, slightly sweet note. Ideal as a protein-rich snack or travel provision.
Ingredients(for 1 kg)
Instructions
Preparation
15 min + 2–3 hours resting timeCut salmon fillet into 5 mm thick strips. Mix all ingredients and rub evenly onto the strips. Cover and marinate in the refrigerator for 2–3 hours.
Drying
6–8 hoursRinse strips and pat dry. Dehydrate in a food dehydrator or oven at 60–70 °C for 6–8 hours until strips are leathery and pliable.
Cooling & Storage
30 minutesAllow jerky to cool at room temperature. Store in airtight containers in the refrigerator for up to 2 weeks or frozen for up to 3 months.
Pro Tip
Use fresh salmon that has been frozen and then thawed – this improves texture and reduces potential parasites.
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