📝 About This Recipe
This exquisite salmon jerky bridges the gap between ancient preservation techniques and modern gourmet snacking. By curing fatty Atlantic or King salmon in a balance of umami-rich soy and sweet maple syrup, we transform the fish into chewy, concentrated ribbons of oceanic gold. Smoked low and slow over alderwood, this jerky is a sophisticated, protein-packed delicacy that offers a satisfying snap and a lingering warmth from cracked peppercorns.
🥗 Ingredients
The Fish
- 2 pounds Fresh Salmon Fillet (Skin removed, pin bones pulled; King or Sockeye preferred)
The Cure & Marinade
- 1/2 cup Soy Sauce (Low sodium recommended)
- 1/4 cup Pure Maple Syrup (Grade A Dark for best flavor)
- 2 tablespoons Rice Vinegar (Unseasoned)
- 2 tablespoons Brown Sugar (Packed)
- 1 teaspoon Liquid Smoke (Hickory or Alder; omit if using a real smoker)
- 1 tablespoon Fresh Ginger (Finely grated)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper (Optional for a touch of heat)
The Finish
- 1 tablespoon Black Peppercorns (Coarsely cracked)
- 1 teaspoon Sesame Seeds (Toasted)
👨🍳 Instructions
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1
Place the salmon fillets in the freezer for 45-60 minutes. This firms up the flesh, making it much easier to slice into uniform, thin strips.
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2
In a medium glass bowl, whisk together the soy sauce, maple syrup, rice vinegar, brown sugar, liquid smoke, grated ginger, garlic powder, onion powder, smoked paprika, and cayenne pepper until the sugar is fully dissolved.
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3
Remove the salmon from the freezer. Using a very sharp chef's knife, slice the salmon into long strips about 1/4 inch thick. For a chewier texture, slice with the grain; for a more tender bite, slice against the grain.
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4
Place the salmon strips into a large gallon-sized resealable bag and pour the marinade over them. Gently massage the bag to ensure every piece is thoroughly coated.
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5
Refrigerate the salmon for at least 8 hours, though 12 hours is ideal for maximum flavor penetration and curing.
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6
Prepare your equipment. If using a smoker, preheat to 145°F (63°C) using alder or cherry wood chips. If using a dehydrator, set it to 145°F. If using an oven, set it to its lowest possible setting (usually 170°F) and prop the door open slightly with a wooden spoon.
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7
Remove the salmon from the marinade. Pat each strip very lightly with paper towels to remove excess moisture—you want them tacky, not dripping wet.
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8
Arrange the strips on the dehydrator trays or a wire rack set over a baking sheet. Ensure the pieces are not touching to allow for proper airflow.
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9
Sprinkle the cracked black pepper and toasted sesame seeds evenly over the top of the strips, pressing them in slightly so they adhere.
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10
Dry the salmon for 4 to 6 hours. Check the progress at the 4-hour mark; the jerky is done when it is firm and dry to the touch, but still pliable enough to bend without snapping in half.
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11
Remove the jerky from the heat and let it cool completely at room temperature for at least 1 hour. This allows the moisture to redistribute and the texture to set.
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12
Store the finished jerky in an airtight container or vacuum-sealed bag. It will stay fresh in the refrigerator for up to 2 weeks or in the freezer for 3 months.
💡 Chef's Tips
Use the freshest salmon possible; wild-caught salmon has less fat and will dry faster, whereas farmed salmon is richer and more buttery. Avoid slicing the strips too thin, as they will become brittle and salty rather than chewy. If using an oven, check the jerky frequently after 3 hours, as ovens tend to run hotter than dehydrators. Ensure you use a wire rack if oven-drying; laying fish directly on a baking sheet will result in 'cooked' fish rather than dried jerky. For a 'pellicle' (the shiny skin that holds smoke flavor), let the strips air dry on the rack for 30 minutes before putting them in the smoker.
🍽️ Serving Suggestions
Pair with a crisp, cold Pilsner or a dry Riesling to cut through the richness of the fish. Serve as part of a 'Seafood Charcuterie' board alongside pickled red onions, capers, and cream cheese. Crumble small pieces over a fresh Caesar salad for a smoky, protein-rich crouton alternative. Pack it as a high-energy snack for hiking or long road trips. Enjoy alongside a bowl of hot miso soup for a savory, Japanese-inspired snack.