Spicy Salmon Jerky

Spicy Salmon Jerky

pctech86

"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!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

10 h 10 m servings 232 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 1317 mg
  • 53%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Ready In

  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.
  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.
  3. Remove salmon from bowl and drain liquid using a colander. Pat the salmon dry using paper towels.
  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.

Footnotes

  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

I really liked this however I felt the "spicy" got lost. I think red peeper flakes would bring more heat but that is just my opinion. I made two different salmon jerky recipes this weekend and t...

Other stories that may interest you