Smoky Spicy Salmon Jerky

Make this salmon jerky, free from fillers and preservatives.

From “The Campout Cookbook”
June 2018

  • This jerku is refreshingly free of the preservatives, nitrates, and fillers.
    Photo by Pixabay/Meditations
  • “The Campout Cookbook” by Marnie Hanel and Jen Stevenson includes more than 75 recipes for camping.
    Cover courtesy Artisan Books

Yield: 4 servings

The Campout Cookbook (Artisan Books, 2018) by Marnie Hanel and Jen Stevenson is a cookbook that complements the magic of gathering around a campfire and sharing a meal with friends. In addition to recipes, this book includes inspiration and know-how for camping. This recipe proves that jerky isn't just for beef or venison.

In the Pacific Northwest, we’re always looking for excuses to eat more of the superlative salmon the region is known for, and this tender, smoky-sweet jerky fits the bill. As an added bonus, it’s even more delicious than conventional jerky, and it’s refreshingly free of the preservatives, nitrates, and fillers often found in it. Let the salmon sit in the freezer for an hour or so prior to slicing; it’ll be much easier to work with.


  • 1 cup soy sauce
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon freshly ground pepper
  • 1 teaspoon liquid smoke
  • 1 tablespoon hot sauce
  • 1 1/2 pounds skin-on salmon fillet, pin bones removed


  1. Line two rimmed baking sheets with parchment paper and place wire racks on top.
  2. Combine the soy sauce, brown sugar, lemon juice, pepper, liquid smoke, and hot sauce in a medium bowl.
  3. Slice the salmon into 1/4-inch-thick strips and transfer to a 1-gallon resealable plastic bag. Pour the marinade into the bag, seal it, and turn the bag, massaging to mix well. Let the salmon soak in the refrigerator for at least 4 hours, but preferably overnight, turning occasionally to evenly distribute the marinade.
  4. Preheat the oven to 175 degrees Fahrenheit.
  5. Remove the salmon from the refrigerator. Arrange the strips of salmon on the prepared racks and discard the marinade. Bake until cooked through, dry to the touch, and tender-chewy, 2 to 3 hours. Let cool, transfer to an airtight container, and store at room temperature for up to 1 week.

More from The Campout Cookbook:

Excerpted from The Campout Cookbook by Marnie Hanel and Jen Stevenson (Artisan Books). Copyright © 2018.

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