Ingredients

Method

Slice the salmon into thin strips about 1/4 inch thick.

In a bowl, mix the soy sauce, maple syrup, liquid smoke, and black pepper.

Add the salmon strips to the bowl and toss to coat in the marinade. Cover and refrigerate for at least 4 hours, or overnight.

Preheat your oven to 150°F (65°C). Line a baking sheet with aluminum foil and place a wire rack on top.

Arrange the salmon strips on the wire rack. Bake for about 4-6 hours, until the salmon is dry and jerky-like. The exact baking time will depend on the thickness of your salmon strips and your desired level of dryness.

Allow the salmon jerky to cool before eating. Store it in an airtight container at room temperature.