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Salmon Jerky (Kojak Style)

By nabylb

A savory and slightly sweet salmon jerky recipe, perfect for snacking or entertaining, using a curing and drying technique.

Prep: 15 min active + 24 hr marination · Cook: 3-3.5 hours · Serves 5 · Cuisine: Asian-inspired

Ingredients

• 1 fillet (tail section recommended) Salmon Fillet
• 50 g Maple Syrup
• 50 g Soy Sauce
• 1 Tbsp Mirin
• 1 tsp Worcester Sauce
• 1 tsp Sriracha
• 1 tsp Mustard (yellow)
• 1 heaping tsp Miso Paste
• 1 inch piece Ginger (crushed)
• 1 tsp Garlic Powder
• 1 Tbsp Sesame seeds (white and black, combined)
• 1/2 tsp Black Pepper
• 1/2 lime Lime juice

Method

1. Prepare the salmon: If starting with a whole salmon, fillet it. For the jerky, the tail section is recommended.
2. Skin the salmon: Make a small incision at the tail end of the fillet, just above the skin. Hold the skin firmly and run your knife slowly along the skin, keeping the blade close to the skin to separate it from the flesh with minimal salmon loss.
3. Slice the salmon: Cut the skinned salmon fillet in half lengthwise. Then, slice the salmon against the grain into pieces approximately 7-8mm (about 1/4 to 1/3 inch) thick. Slicing against the grain helps the jerky hold together better.
4. Prepare the marinade: In a bowl, combine the maple syrup, soy sauce, mirin, Worcester sauce, sriracha, mustard, miso paste, crushed ginger, garlic powder, white and black sesame seeds, cracked black pepper, and lime juice. Whisk until well combined.
5. Marinate the salmon: Add the sliced salmon pieces to the marinade. Ensure all pieces are fully coated. Cover the bowl with plastic wrap and refrigerate for 24 hours to marinate.
6. Prepare for drying: The next day, get a baking tray and place a cooling rack on top of it. Lay out the marinated salmon pieces evenly over the cooling rack, ensuring they are not touching. You will notice the salmon feels slightly tougher due to the marination.
7. Apply more marinade: Lightly brush the salmon pieces with any remaining marinade before placing them in the oven.
8. Dry the salmon: Place the baking tray with the salmon into the oven on the lowest possible setting (e.g., 50°C or 122°F). Leave the oven door slightly ajar to allow moisture to escape. The goal is to dry the salmon, not cook it.
9. First drying phase: Dry the salmon for about 1.5 hours.
10. Flip and continue drying: After 1.5 hours, carefully turn each salmon piece over. Return the tray to the oven and continue drying for another 1.5 to 2 hours, or until the jerky reaches your desired texture. It should be firm and slightly chewy but not brittle.
11. Serve: Once dried, remove the salmon jerky from the oven. Let it cool before serving. It can be enjoyed immediately or stored for later.

Original: https://www.youtube.com/watch?v=CK879hpl9qY

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