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Salmon Jerky

This high-protein snack wins on so many different levels. The flavor is outstanding, using an array of bold spices. The preparation is simple – it just requires combining a few ingredients in a bag and letting them marinate overnight. And the final product has a moist, chewy texture that would rival even the best store-bought jerky.

Salmon Jerky

Salmon Jerky

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By: Team Beachbody
Posted in: Protien, Recipes, Snacks
10 servings, about 2 oz. each
Prep Time
10 min.
Cook Time
3 hours


  • ½ cup fresh lemon juice
  • ¼ cup white wine vinegar
  • 3 tbsp. reduced-sodium soy sauce
  • 2 tbsp. raw honey
  • ½ tsp. Worcestershire sauce
  • ½ tsp. hot pepper sauce (like Tabasco) (optional)
  • 2 medium shallots, finely chopped
  • 2 tsp. ground paprika
  • 1 tsp. crushed red pepper flakes (optional)
  • ¼ tsp. sea salt (or Himalayan salt)
  • 2 (15-oz.) raw wild salmon fillets, bones removed, skinless, cut lengthwise into ½-inch wide strips
  • Nonstick cooking spray


Here are your instructions:

  1. Combine lemon juice, vinegar, soy sauce, honey, Worcestershire sauce, hot pepper sauce (if desired), shallots, paprika, red pepper flakes, and salt in a resealable plastic bag or a large sealable bowl; mix well.

  2. Add salmon, shake thoroughly, refrigerate for 8 to 12 hours. Turn bag occasionally.

  3. Preheat oven to 200° F.

  4. Line large baking sheet with parchment paper. Lightly coat with spray. Set aside.

  5. Drain and discard marinade. Place salmon on a paper towel; pat dry.

  6. Place salmon on prepared baking sheet. Bake, turning halfway through, for 2 to 3 hours, or until crisp.

Recipe Notes

Salmon Jerky

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Salmon Jerky Nutritional Data

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