• If using frozen fillets, allow to thaw for approximately 30 minutes or until the fillet is semi-frozen. This allows it to be cut easier.
• If fresh, place it in the freezer at -4°F or below for at least 7 days to kill any parasites. Remove from freezer and allow to thaw for approximately 30 minutes.
• Using a sharp knife, cut the fillet into 1/4" strips.

Oven

• Place the sliced salmon filets onto a parchment paper lined baking sheet. Set the oven temperature to 170°F or the lowest temperature setting. Bake for 5-6 hours. Checking for doneness after 5 hours.

Air Fryer

• Place the sliced salmon filets onto the air fryer tray. Set the temperature to 250°F or on the dehydrate setting. Air fry for 2-3 hours, checking for doneness near the end of the time.

Dehydrator

• Place the sliced salmon filets onto the dehydrator tray. Set the temperature to 160°F or the meat setting. Dehydrate for 6-8 hours. Checking for doneness near the end of the time.

All Methods

• As the salmon is dehydrating, it will shrink and become flaky. Salmon jerky is done when it’s fully dried but still chewy, not crunchy.
• Allow to cool completely. Store in an airtight container in the refrigerator for up to 1 month.