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Homemade Fish Jerky Recipe: Salmon or Tuna

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Susan Gast, Author and Food Preservation Enthusiast
Susan has been dehydrating and preserving foods for over a decade, sharing practical, tested methods that help readers make healthy, long-lasting meals at home.

This homemade fish jerky recipe uses salmon or tuna with soy sauce, brown sugar, lemon juice, garlic, black pepper, and optional smoked paprika. The result is savory fish jerky with gentle sweetness and a lightly smoky flavor.

✅ Quick Answer: How do you make fish jerky safely?
To make fish jerky safely, use fresh or properly thawed salmon or tuna and keep it refrigerated during preparation and marinating. Remove the skin and bones, slice the fish no thicker than ¼ inch, and heat the strips to an internal temperature of 145°F before dehydrating at 145°F. Refrigerate the finished fish jerky and freeze any portion you want to keep longer.

Fish requires careful temperature control because it spoils more readily than lean meat. Heating the strips to 145°F before dehydration provides the cooking step needed to destroy harmful organisms, including parasites that may be present in some fish. Dehydration alone shouldn’t be treated as that cooking step.

Fish Jerky Marinade Recipe

The marinade combines soy sauce, brown sugar, lemon juice, garlic, black pepper, and optional smoked paprika for a savory flavor with gentle sweetness. Follow the recipe below for the complete preparation, safe-heating, dehydrating, doneness, and refrigerated-storage steps.

Top of Recipe

How to Make Homemade Fish Jerky

This recipe can be made with skinless salmon or tuna. Salmon produces richer, more tender jerky because it contains more natural oil, while tuna generally produces a firmer, leaner result.

Ingredients

  • 1 pound skinless, boneless salmon or tuna
  • ¼ cup reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika, optional

Instructions

  1. Prepare the Fish: Keep the fish refrigerated until you’re ready to work with it. Remove the skin, pin bones, dark bloodline, and any visibly fatty or damaged areas. Don’t rinse the raw fish, because splashing water can spread bacteria around the sink and nearby surfaces.
  2. Firm and Slice the Fish: Partially freeze the fish for approximately 30 to 60 minutes, until firm but not frozen solid. Slice it into even strips approximately ⅛ inch thick and no thicker than ¼ inch.
  3. Make the Marinade: In a bowl, combine the reduced-sodium soy sauce, brown sugar, lemon juice, garlic powder, black pepper, and optional smoked paprika. Stir until the brown sugar is mostly dissolved.
  4. Marinate the Fish: Place the fish strips in a sealable food-storage bag or covered glass or food-safe plastic container. Add the marinade and turn the strips until evenly coated. Refrigerate for 2 to 4 hours.
  5. Prepare for Heating: Preheat the electric food dehydrator to 145°F and the oven to 300°F. Remove the fish from the marinade and discard the used marinade. Arrange the strips in a single layer on wire racks positioned over rimmed baking sheets.
  6. Heat the Fish: Place the baking sheets in the oven and heat the strips until they reach an internal temperature of 145°F. Check several strips with a food thermometer, inserting the probe sideways into the thickest part when possible.
  7. Dehydrate the Fish Jerky: Transfer the heated strips to the dehydrator trays. Arrange them in a single layer without touching or overlapping. Dehydrate at 145°F and begin checking after approximately 3 hours. Rotate the trays if your dehydrator dries unevenly.
  8. Test for Doneness: Remove one strip and allow it to cool for several minutes. Properly dried fish jerky should feel firm and dry, contain no moist or underdone areas, and show no moisture when squeezed. Depending on the fish and thickness, it may remain slightly pliable or become more brittle. Continue dehydrating and retesting as needed.
  9. Cool and Refrigerate: Blot away any beads of oil with clean, absorbent paper towels. Allow the jerky to cool completely, then place it in an airtight container and refrigerate it according to the directions below. Freeze any portion you want to keep longer.

Cook and Prep Times

  • Preparation Time: Approximately 20 minutes
  • Partial-Freezing Time: 30 to 60 minutes
  • Marinating Time: 2 to 4 hours
  • Heating Time: Until the fish reaches an internal temperature of 145°F
  • Approximate Dehydrating Time: 3 to 6 hours

Preparation and dehydrating times will vary according to the type of fish, oil content, thickness of the strips, dehydrator model, and humidity.

Yield: Varies according to the type of fish and the amount of moisture removed during dehydrating.

Bottom of Recipe

How to Store Fish Jerky Safely

Allow the fish jerky to cool completely before packaging it. Place it in a clean, airtight container or heavy-duty food-storage bag and refrigerate it promptly. Package larger batches in smaller portions so the entire supply isn’t repeatedly exposed to air and moisture.

Keep homemade fish jerky refrigerated and use it within two weeks. Freeze any portion you want to store longer, and label each package with the type of fish and the date it was made.

Vacuum sealing can help protect frozen fish jerky from air and freezer burn, but it doesn’t make underdried fish safe or allow it to be stored at room temperature. Don’t use oxygen absorbers or desiccant packets as substitutes for proper drying and refrigeration.

Check stored fish jerky for condensation, mold, a sour or rancid odor, or other signs of spoilage. If any appear, discard the entire package.

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How to Use Fish Jerky in Meals

Fish jerky can add savory flavor to soups, chowders, noodle dishes, rice bowls, scrambled eggs, casseroles, or fish cakes.

Cut the jerky into small pieces before adding it to a cooked dish. For a softer texture, cover the pieces with hot water or broth and soak them for approximately 15 to 30 minutes before cooking.

Rehydrate only the amount you intend to use. Once moisture has been added back, don’t treat the jerky as a preserved food. Add it promptly to the dish you’re preparing and refrigerate any leftovers.

Ways to Adjust the Flavor of Fish Jerky

Adjust the marinade to suit your preferred flavor:

  • Citrus: Replace the lemon juice with an equal amount of lime juice.
  • Smokier: Add ¼ teaspoon liquid smoke.
  • Sweet and spicy: Replace the brown sugar with 2 tablespoons honey and add ¼ teaspoon red pepper flakes.
  • Spicier: Add ¼ teaspoon cayenne pepper or ground chipotle pepper.

Keep the total amount of liquid approximately the same and avoid adding oil, which can shorten the storage life of fish jerky. Record any changes so you can repeat a successful flavor combination in a future batch.

Visit the homemade jerky guide for recipes using beef, chicken, pork, turkey, and hot honey chicken, along with general preparation, heating, dehydrating, doneness, and storage guidance.

If you’re having trouble with a batch, visit the Jerky Troubleshooting Guide for help with texture, drying, and storage problems.

Fish Jerky FAQ

What fish works best for homemade jerky?

Skinless, boneless salmon or tuna works well because both can be sliced into firm, even strips. Salmon produces richer jerky because of its natural oil, while tuna generally produces a firmer, leaner result. Purchase fish from a reputable source and keep it refrigerated or frozen until use.

Can I make fish jerky safely at home?

Yes. Keep the fish cold during preparation and marinating, slice it no thicker than ¼ inch, and heat the strips to an internal temperature of 145°F before dehydrating them at 145°F. Refrigerate the finished jerky rather than storing it in the pantry.

How long does homemade fish jerky last?

Keep homemade fish jerky refrigerated and use it within two weeks. Freeze any portion you want to keep longer. Vacuum sealing can help protect frozen jerky from freezer burn, but it doesn’t make fish jerky safe for room-temperature storage.

How do I know when fish jerky is properly dried?

Allow a test strip to cool for several minutes. It should feel firm and dry, contain no moist or underdone areas, and show no moisture when squeezed. Its flexibility will vary according to the type of fish, oil content, and thickness of the strips.

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5 Free Dried Food Recipes
That Actually Taste Great

5 Easy Dried Food Recipes free PDF

Put your dried food to delicious use!
Five very different recipes.
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