Smoked Salmon Jerky is one of those recipes that’s so freakin’ delicious that you’ll want to make it again the moment that last strip is gone. Everything you love about smoked salmon just gets better with soy sauce, brown sugar, and sriracha for a perfect balance of sweet, salty, and slightly spicy. The end result is rich, packed with umami, and honestly a little addictive.
If you’re looking for great snacks on game day or movie night with the fam, this recipe nails it. Inspired by Native American candied salmon, it’s based on a version I made a very long time ago. The process is simple, but it does take patience. You need time for the liquid brine to work, time for the salmon strips to dry, and time for the smoke to do its thing. But trust me, it’s totally worth it.
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Why You’ll Love Smoked Salmon Jerky
First off, this is a healthy jerky option that still delivers big flavor. Instead of beef, you’re working with a whole salmon side, sliced into strips that soak up a bold sugar mixture of soy sauce, brown sugar, and spice.
Second, Smoked Salmon Jerky is incredibly versatile. You can tweak the marinade with maple syrup, add more heat, or keep it mild. Either way, you end up with great, healthy snacks that are high in grams of protein per bite—and heart-healthy fats.
Finally, whether you make small batches or large ones, these salmon bites store well and travel well. Whether you’re packing it for a trip or just keeping it on hand at home, this jerky recipe always hits.
If you’re as obsessed with smoked salmon as I am, check out these recipes next: Smoked Salmon, Hot Honey Salmon Bites, Smoked Candied Salmon, and Salmon Bites.
Smoked Salmon Jerky Ingredients Round-Up
- Salmon & Marinade – Whole side of salmon (skinless), soy sauce, brown sugar, sriracha, and my Cowboy Candy Rub.
- Honey BBQ Glaze – Melted butter, BBQ sauce, and honey (or maple syrup if you want a different twist).
- Garnish – Sesame seeds and chopped chives.
Okay, salmon lover, now that you’ve got everything ready for the best salmon jerky you’ll ever make, let’s get into it.
Salmon Prep
Start by slicing your skinless salmon into filets with a very sharp knife. Then, cut again into even strips about ½ inch thick. Try to keep them consistent so they cook evenly.
In a mixing bowl, combine soy sauce, brown sugar, sriracha, and BBQ rub to create your liquid brine.
Add the salmon strips and mix well. Cover and refrigerate for at least 8 hours, because all that flavor needs time to soak in. If you can swing it, leave it longer, ideally 12–24 hours. Stir every few hours so everything marinates evenly.
Drying the Salmon Jerky
Once the salmon is done marinating, pull it out and ditch the excess liquid. Lay the strips out in a single layer on a baking sheet lined with paper towels. Give them a light pat if they’re still pretty wet.
Now comes an important step: let them sit uncovered in the fridge for 1–2 hours. You’re looking for that slightly tacky surface. It might not seem like much, but that’s what helps the smoke really stick and build flavor.
If you’re short on time, you can speed things up by setting them in front of a fan for a bit. Not required, but it works.
Smoking Time
Preheat your smoker or Traeger grill to a low temperature, somewhere between 165–185F. Before they go in, let the strips of salmon sit at room temperature for about 15 minutes. Taking that chill off will pay off with a more even cook.
Then lay the salmon out in a single layer and let it do its thing. This is a low-and-slow cook, so plan for about 4–6 hours. Keep an eye on your temp. If it creeps too high, you’ll start to see that white protein push out, and that’s not what you want.
This part just takes patience. Grab a beer or an iced tea and let it ride.
Low and Slow is Everything
When it comes to the best Smoked Salmon Jerky, low and slow isn’t optional. It’s the whole point. Cooking at a low temperature lets the moisture slowly evaporate without overcooking the fish. That’s how you get that perfect jerky texture that’s dry on the outside but still tender inside.
If the heat gets too high, the proteins in the salmon tighten up too fast. That’s when you’ll see that white protein push out, and the texture turns tough instead of chewy. Keeping the smoker in that 165–185F range gives you control, better texture, and a deeper smoky flavor from start to finish.
Glaze & Finish
About an hour before the salmon is done, mix up your honey BBQ glaze in a small bowl. Brush it over the strips and let them finish in the smoker. They’ll start to darken, caramelize, and take on that jerky texture.
Once they feel dry to the touch with just a little give, pull them off. Garnish with sesame seeds and chopped chives. Eat warm or let cool completely, and enjoy. Cheers!
What to Serve with Smoked Salmon Jerky
This is more of a snack than a full meal. It pairs great with crackers, cheese, or even tossed into a salad. Or just eat it straight. Absolutely no judgment here!
Storage & Leftovers
Store your salmon jerky in an airtight container in the fridge for up to 3–5 days. Since this isn’t fully dehydrated, it’s best enjoyed sooner rather than later. If you want to extend the shelf life, you can vacuum seal it and keep it chilled, or freeze it for longer storage.
more epic salmon recipes!
FAQs for Smoked Salmon Jerky
Both work, but I usually lean toward wild catches if you can get them. Cold water salmon tends to have a firmer texture and cleaner flavor, which holds up really well when you’re making jerky. That said, farm-raised will still work and give you a slightly richer bite.
You can use a low oven, but you’ll miss that classic smoky flavor.
Go with a mild wood here. Salmon is more delicate than red meat, so you do not want to overpower it. Woods like apple, cherry, or alder are all great choices. They add a light, slightly sweet smoke that complements the fish instead of covering it up.
If you want something a little stronger, you can mix in a bit of hickory, but keep it light. The goal is balance. Let the salmon and marinade shine, then let the smoke support it.
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Smoked Salmon Jerky
Ingredients
Salmon & Marinade:
- 1 Whole Side of Salmon skinless
- 1.5 cups of Soy Sauce
- ½ cup Brown Sugar
- 2 tbsp Sriracha Sauce
- 2 tbsp Cowboy Candy Rub
Honey BBQ Glaze:
- 2.5 tbsp of Melted Butter
- 2 tbsp of Favorite BBQ Sauce
- 1 tbsp of Honey
Garnish:
- Sesame Seeds
- Chopped Chives
Instructions
- Slice your salmon into filets and then carefully slice into ½” strips to make jerky slices.
- In a bowl, mix together soy sauce, brown sugar, sriracha and barbecue rub. Add the salmon to the sauce, mix together and place the salmon into the fridge. Let marinate for at least 8 hours but ideally 12-24 hours. Make sure to stir the salmon every 4-8 hours so that it gets evenly marinated.
- When the marinating is done, pull the salmon out and discard the excess marinade. Place the salmon on a baking sheet, and place in the fridge uncovered for 1-2 hours until the outside has developed a tacky texture.
- Preheat your smoke for 165-185F. Add some wood chips or wood chunks for added smoke flavor.
- Pull your salmon out of the fridge and let sit at room temperature for 15 minutes. Place the salmon into the smoker and cook for about 4-6 hours until they have become browned, caramelized and dry to the touch. Make sure to keep the temperature within your range as the white protein inside the salmon will leak out if hotter.
- About 1 hour before the salmon is done, mix together the honey bbq glaze. Glaze the salmon all over and let sit in the smoker until done. Once done, pull the salmon out and let cool for 5 minutes.
- As the salmon cools, garnish with scallions and sesame seeds. Serve and enjoy!
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