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Spicy Salmon Jerky

4

610 min

Spicy Salmon Jerky

Spicy Salmon Jerky Photo 1

Time

610 min

Serving

12 persons

Calories

232

Rating

4.00★ (5)

Cuisine

Author: Victoria Buriak
Each year we collect a bountiful harvest of red salmon during the summer. A portion of this yield usually goes to making salmon jerky. This delectable marinade makes the salmon jerky to die for, and I have yet to taste a better recipe!

Ingredients

  • salmon fillet: 3 pound (skin removed)
  • soy sauce: 1 cup
  • molasses: 2 Tbsp
  • white sugar: 2 Tbsp
  • Worcestershire sauce: 2 Tbsp
  • lemon juice: 2 Tbsp
  • ½ tablespoons ground black pepper: 1 piece
  • liquid smoke flavoring: 2 tsp
  • dashes hot sauce (such as Tabasco®): 12 piece (to taste)

Metric Conversion

Stages of cooking

Spicy Salmon Jerky Photo 21
Spicy Salmon Jerky Photo 32
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  1. Slice salmon fillets into 4 equal sections, width-wise. Rotate each section 90 degrees and slice lengthwise, about 1/4-inch thick. Remove pin bones with needle-nose pliers. Don't slice bony sections near the center of the fillet.
    Spicy Salmon Jerky Photo 2
  2. Stir soy sauce, molasses, sugar, Worcestershire sauce, lemon juice, black pepper, liquid smoke, and hot sauce together in a glass or plastic bowl until marinade is well-mixed. Place salmon in the marinade, ensuring every strip is covered. Cover bowl and refrigerate for 4 hours.
    Spicy Salmon Jerky Photo 3
  3. Remove salmon from bowl and drain liquid using a colander. Pat the salmon dry using paper towels.
    Spicy Salmon Jerky Photo 4
  4. Place each salmon strip in a dehydrator and run the dehydrator according to manufacturer's instructions until desired doneness is reached, about 6 hours. Check every few hours for doneness.
    Spicy Salmon Jerky Photo 5

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