Cleaning out my freezer making room for soups and stews last night I found the last of my Summer Cabin Time salmon, so I whip up a marinade and dried it in the oven. This method is actually quite simple and you get a very tasty, preservative free jerky! The recipe below is my tried and tested marinade but feel free to adjust or improvise on it, if you don’t like any sweetness you can take out the maple, if you like spice and pepper add more or add some fresh cracked pepper to the flesh of the salmon before drying, if you don’t have smoked paprika you could use liquid smoke to keep the smokey flavour. You could use soy sauce in place of Braggs too. 6-8 hours of oven drying time should do it, but watch for desired doneness. I like my jerky less done so 6 hours at my ovens lowest temp with the door cracked open ever so slightly is just right for me. This is one of those recipes you’ll HAVE to try along the way – Oh darn.
2 full Salmon Filets, approximately 3 lbs, cut into 1 inch strips (I use sockeye so this was maybe a 9lb fish)
2/3 cup Braggs Liquid Amino
2/3 cup Worcestershire Sauce
2/3 cup Agave, Maple or Brown Sugar
2 teaspoons Smoked Paprika
2 teaspoons Tabasco
2 tablespoon Toasted Sesame Oil
1 teaspoon Garlic Powder
2 teaspoons Crushed Red Pepper
1 teaspoon Onion Powder
1 teaspoon fresh Ground Pepper
Whisk all ingredients in a bowl. Arrange Salmon strips in a shallow glass dish or place in a ziplock bag and pour in marinade sauce. Allow to marinade for 6-8 hours, turning or shaking every so often.
Drain marinade and shake off excess drippings.
Line the bottom rack of your oven with foil to catch drippings and turn onto the lowest setting, usually ovens set as low at 170 degrees, if 160 degrees is available go with that or if you’ve got a fancy oven with a dehydrating setting definitely use it! My oven only goes to 170 but I crack the door, just a little bit with a small metal spatula to allow the moist air to escape similar to a dehydrator.
Arrange salmon strips skin side down, spaced out on a rack place mid oven.
Bake for approximately 6-8 hours or until desired dryness.
Salmon jerky will last a couple months in the fridge or freeze it for longer term.
Eat it as is, take it hiking, serve with goat cheese or cream cheese, capers and crackers…endless delicious possibilities.