Salmon Jerky

A go-to for in-between meal snacking. Salmon jerky is high in omega 3 fatty acids which makes this fish jerky variety a superfood super star. Considered one of the “good fats”, omega-3 fatty acids are said to be a superhero for the skin, helping fight wrinkles, dryness as well as oiliness and chronic problems like eczema and psoriasis.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place salmon filets in freezer for 2 hours. Makes it easier to thinly slice your salmon.

Step 2

Cut thin, small slices of fresh ginger.

Step 3

Mix coconut aminos, lemon, pepper, salt in a small bowl. Set aside.

Step 4

Remove salmon from the freezer and slice the salmon in 1/4 inch thick slices length-wise. Then, slice the lengths in 3-4 inch long pieces, depending on the size of your filet.

Step 5

Place the salmon in a one-gallon plastic bag or glass container and pour marinade over salmon. Seal and refrigerate for between 4-6 hours. Flip every so often for an even marinade.

Step 6

Remove salmon from the marinade. Lay salmon slices on dehydrator trays in rows, making sure pieces are not touching.

Step 7

Place trays in dehydrator at 145 degrees for 6 +/- hours. Salmon jerky is done when salmon is dry and chewy, but not crunchy. Taste it after 4 hours and take it out when you think it is ready.