Air-Fried Salmon Jerky: A Quick, Easy, And Healthy Treat

Making salmon jerky in an air fryer is a great alternative to using a dehydrator. It's a convenient, healthy snack that is high in fat and protein. The trick to making dry fish taste amazing is to spice it up with ingredients like soy sauce, lemon juice, sugar, and various spices.

Marinade ingredients and prep

The key to making delicious salmon jerky in an air fryer is to start with a good marinade. This will infuse the salmon with flavour and help to preserve it. Here are some common ingredients used in salmon jerky marinades:

• Soy sauce: This provides a salty, savoury base for the marinade.
• Lemon juice: Adding a tangy, acidic element to the marinade, lemon juice also helps to preserve the salmon.
• Liquid smoke: Liquid smoke gives the salmon a smoky flavour, as if it had been cooked over a fire.
• Black pepper: Ground black pepper adds a subtle kick to the marinade.
• Sweetener: A touch of sugar, honey, or maple syrup can balance out the savoury flavours and add a semi-sweet glaze to the jerky.
• Spices: Experiment with spices like garlic powder, onion powder, celery seeds, or peppercorns to add depth of flavour.
• Hot sauce: If you like your jerky spicy, add a few dashes of your favourite hot sauce to the marinade.

To prepare the marinade, simply combine the ingredients in a large bowl or ziplock bag. Whisk or shake well to ensure all the ingredients are evenly mixed.

Before adding the salmon to the marinade, it's a good idea to freeze it for about an hour. This will firm up the flesh, making it easier to cut into thin strips. Cut the salmon into strips about 1/4 to 1/2 inch thick. You can also remove the skin and any pin bones at this stage, although some people prefer to leave the skin on to help hold the strips together during marinating.

Once you've cut the salmon into strips, place them in the marinade. Make sure each strip is well-coated, then cover and refrigerate. The salmon should marinate for at least 1 hour, but for the best results, leave it for 6 to 24 hours. During this time, remember to flip the strips occasionally to ensure even marination.

Marinating the salmon

Firstly, purchase wild-caught salmon fillets, preferably wild-caught sockeye salmon, as it has a superior taste compared to farm-raised salmon. Look for a dark red colour to distinguish wild-caught salmon. Before marinating, check the salmon fillets for pin bones. These are hard, white bones that need to be removed with needle-nose pliers. Leaving the skin on during the marination process helps keep the meat together, but you can remove it if preferred.

Next, slice the salmon fillets into strips. Cut long strips lengthwise, about 1/4" to 1/2" thick, from the "head" to the "tail" of the fillet. Then, cut across the previously sliced strips to your desired length. Most recipes suggest a length between 3 and 4 inches.

Now, it's time to prepare the marinade. In a large bowl or ziplock bag, combine the marinade ingredients. A simple marinade might include soy sauce, lemon juice, brown sugar, black pepper, liquid smoke, garlic powder, and curing salt. However, feel free to experiment with other ingredients like molasses, Worcestershire sauce, hot sauce, or celery seeds to add a unique twist to your jerky.

Once the marinade is ready, carefully add the salmon strips to it. Ensure that all the strips are well-coated by gently mixing or shaking the container. Place the container in the refrigerator and let the salmon marinate for several hours or even overnight. The longer it sits, the more intense the flavour will be. Remember to mix the strips occasionally during marination to ensure even coating.

Finally, remove the salmon strips from the marinade and pat them dry with paper towels. It is essential to remove any excess marinade before placing the salmon in the air fryer.

Air fryer settings and cooking time

The ideal air fryer temperature for salmon jerky is 180°F (82.2°C) or the lowest temperature available on your air fryer. Set the air fryer to this temperature and allow it to preheat before adding the salmon.

When preparing salmon jerky, it is crucial to ensure the salmon is sliced into thin strips, about 1/4 to 1/2 inch thick. This size ensures the salmon cooks evenly and dries thoroughly.

After marinating the salmon strips, remove them from the marinade and pat them dry with paper towels. This step is important to remove any excess moisture before placing the salmon in the air fryer.

Place the salmon strips in the air fryer basket in a single layer, ensuring they do not overlap. Depending on the size of your air fryer, you may need to cook the salmon in batches.

Cook the salmon for approximately 3 hours, flipping the strips over halfway through the cooking time. The salmon is done when it is dried all the way through but still slightly chewy.

During the cooking process, it is a good idea to check on the salmon periodically to ensure it is cooking evenly and to prevent overcooking. Adjust the cooking time as needed, depending on the thickness of your salmon strips and the specific model of your air fryer.

Once the salmon is done to your desired doneness, remove it from the air fryer and allow it to cool. You can then store the salmon jerky in a sealed container in a cool, dry place.

Storing salmon jerky

Salmon jerky can be stored in a cool, dry place, such as a pantry or cupboard. It is best to use an airtight container, like a vacuum-sealed bag or a sealed jar, to keep moisture and air out. If you live in a warm climate, consider storing the salmon jerky in the refrigerator to extend its freshness and inhibit bacterial growth. The refrigerator will also help maintain the texture and flavor profile of the jerky.

For long-term storage, freezing is an excellent option. Freeze your salmon jerky in a freezer-safe, airtight container or bag. By removing as much air as possible, you can prevent freezer burn and extend the shelf life of the jerky by several months. This is a great choice if you want to make a large batch of salmon jerky and enjoy it over an extended period.

Other Tips for Storing Salmon Jerky

• Always follow proper food safety guidelines when handling and storing salmon jerky.
• Check your salmon jerky regularly for any signs of spoilage or moisture.
• If you open a sealed bag of salmon jerky, it is best to consume it immediately or refrigerate any leftovers.
• You can also store salmon jerky in a dip can, which is a convenient and portable option for camping or hiking trips.
• If you plan to store salmon jerky for an extended period, consider adding a desiccant pack to the container to absorb any residual moisture.

Choosing the right salmon

Wild-Caught vs. Farm-Raised

When it comes to salmon jerky, wild-caught salmon is generally preferred over farm-raised salmon. Wild-caught salmon tends to have a superior taste and is often considered healthier due to its higher levels of omega-3 fatty acids. You can usually identify wild-caught salmon by its darker red meat colour.

Salmon Variety

There are several species of salmon available, such as sockeye, coho, and king salmon. For salmon jerky, fatty salmon varieties are ideal as they contribute to the desired chewy texture. Sockeye salmon, known for its rich flavour and colour, is a popular choice for jerky. However, you can also use other fatty fish like trout or char if you prefer.

Freshness and Quality

Always select fresh, high-quality salmon for making jerky. Look for firm flesh with a bright, vibrant colour. Avoid salmon with any signs of discolouration, drying, or a strong "fishy" odour, as these may indicate that the fish is not fresh.

Bone and Skin Considerations

Before purchasing, inspect the salmon for pin bones. These are small, hard bones that can be felt by running your fingers over the meat. They are white in colour and can be easily removed using needle-nose pliers. While it is possible to leave the skin on during the jerky-making process, as it helps hold the meat together, some people prefer to remove it beforehand.

Sustainable and Ethical Sourcing

If possible, opt for sustainably and ethically sourced salmon. Look for certifications or labels that indicate the salmon was caught using environmentally friendly methods and that the fishery adheres to responsible practices. This ensures that you are supporting sustainable fishing practices and the long-term health of salmon populations.

Quantity

Finally, consider the quantity of salmon you will need. As a general rule, allow for about 1 pound (450 grams) of salmon fillet per person when making salmon jerky. This will provide a generous amount of jerky, but you can adjust the quantity based on your specific needs or the size of your air fryer.

Remember, when choosing salmon for jerky, always prioritise freshness, quality, and sustainable sourcing to ensure the best results and support environmentally responsible fishing practices.

Frequently asked questions