Smoked Salmon Jerky
Recipe from Santos Loo
Jerky is all about texture and balance—salty, sweet, and just the right hint of smoke. This version skips the liquid smoke in favor of smoked brown sugar, adding depth without overpowering the salmon. With a touch of gochujang for subtle heat and sweetness, it’s everything jerky should be: chewy, savory, and full of character. Made low and slow in the Wonder Oven Pro.
20 minutes
(plus 6-7 hours marinating)
6-7 hours
4
What You'll Need
Ingredients
8 tablespoons soy sauce
¼ cup smoked brown sugar (such as DARKHORSE) or regular brown sugar
2 tablespoons gochujang (Korean red chili paste)
2 teaspoons kosher salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 lb skin-on salmon fillet
Directions
Step 1
Make the Marinade: In the Mini Always Pan, combine the soy sauce, smoked brown sugar, gochujang, salt, garlic powder, and black pepper. Heat over medium and stir until the sugar and chili paste dissolve, about 2 minutes. Remove from heat and let cool completely. To speed up the process, chill in the refrigerator.
Step 2
Prepare the Salmon: While the marinade cools, slice the salmon against the grain into thin strips—between ⅛- and ¼-inch thick.
Step 3
Place the salmon slices in a baking dish or zip-top bag. Pour the cooled marinade over the salmon and gently turn to coat. Cover and refrigerate for 6 to 7 hours.
Step 4
Dehydrate:Set the Wonder Oven Pro to 200°F/DEHYDRATE. Place the bake tray on the bottom rack to catch drips.
Step 5
Let excess marinade drip off each slice, then arrange the salmon in a single layer on the air fryer basket. Place on the middle rack and dehydrate for 6 to 7 hours, or until the salmon is dry but still chewy.
Step 6
Let cool completely before serving or storing. Store in an airtight container in the fridge for up to 5 days.
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Santos Loo
Santos Loo is a Peruvian-born chef based in Los Angeles. Starting his culinary journey as senior food stylist for Food Network, he spent a decade providing his culinary expertise to cooking show icons like Emeril Lagasse, Rachel Ray, Bobby Flay, and Guy Fieri. With over 20 years in the food styling and recipe development industry, Santos continues to create food content for top streaming services, print media, and cookware brands.
