This delicious Smoked Salmon Jerky Recipe features fresh Portland King Salmon that we smoke on premises at our store. Our delicious smoked salmon is available for purchase in store as well as online. We also sell the smoked salmon jerky featured in this recipe. If you’d like to make your own at home, please feel free to use our easily printable recipe. A delicious smoked jerky recipe you can enjoy for a snack anytime. All you’ll need is some salmon, a smoker and this great recipe.
Smoked Salmon Jerky Treasures of the Sea
A delicious recipe for making your very own smoked salmon jerky at home. All you'll need is some salmon and a smoker to create your own jerky. A great and smoky treat you'll enjoy.
Prep Time 20 mins
Cook Time 5 mins
Curing Time 12 hrs
Total Time 12 hrs 25 mins
Cuisine American, Mediterranean
Servings 10 people
Calories 251 kcal
- 4 pounds Salmon cut into strips
- 1 cup Kosher salt
- 1 cup Brown sugar
- 1/2 cup Maple Syrup
Mix salt & sugar together. Dash a thin layer across the bottom of a lidded container. Arrange your salmon strips in one layer inside the container. Dust heavily with another layer of the mixture once inside the container.
Cover the container and let this cure in the fridge for 12 hours. If you can, turn the container upside down once during this time, or mix the salmon pieces around, so you get a more even cure.
Remove your salmon from the cure and quickly dunk it in a large bowl of ice water to rinse off excess cure. Pat the fish dry with paper towels and set on a rack over a baking sheet in the fridge overnight if possible, or in front of a fan or in a cool, shaded, breezy place for at least 1 hour. You want the surface of the salmon to get sticky-tacky, which will help smoke adhere to it.
Fire up your smoker. I shoot for an internal temperature of about 200F. See the headnotes for your wood choices. Smoke you salmon for at least 3 hours, and as long as it takes to get dried, but still chewy. It normally takes me 5 hours. If you are using maple syrup, paint it on the fish every 30 minutes or so after 1 hour has elapsed.
Once you have salmon jerky, put it back on the cooling rack to return to room temperature. It will keep in cool room temperature, i.e., 60F or below, for a long while, but I keep my jerky in small, vacuum sealed packets in the fridge until I need it. It should last like this for months.
When done right, the finished product is chewy, a bit salty and a bit sweet. We like it a lot as a trail snack, road trip food, or to eat while catching more salmon.You can play with things a bit, too. The initial amount of sugar in the cure is mostly to remove water from the fish, the same way salt does. Sugar mitigates the harshness of pure salt. But if you can’t have sugar at all in your diet, you can replace the sugar with more salt.
Keyword jerky, salmon, salmon jerky
Try our delicious Recipe for Smoked Salmon Jerky, as the perfect anytime snack. This savory salty smokey snack is a Pacific Northwest favorite. Our Portland based smokery produces some of the most delicous Smoked Salmon Jerky. We decided to make this recipe available for free on our website. This way if you have the proper equipment you can prepare your own Smoked Salmon Jerky at home.
Find out for yourself why our Smoked Salmon Jerky is the tastiest dish you’ll have for dinner all year. Our readers and patrons swear by this recipe. It makes the perfect anytime snack. Since Salmon is one of the healthiest fish you can eat, our recipe for Salmon Jerky produces a snack that is good for you.
If you’ve been searching for a great recipe for jerky, look no further. A delight in the Pacific Northwest for generations, Smoked Salmon Jerky is easy to prepare. Follow our easy list of ingredients. We’ve listed instructions and provided step-by-step procedures on how to prepare this dish.