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Pat salmon dry with paper towels. Lay salmon slices on dehydrator trays in rows, making sure pieces are not touching. Place trays in dehydrator at 145 degrees for 3-4 hours (time will vary depending on your dehydrator; see manufacturers instructions). Salmon jerky is done when salmon is dry and chewy, but not crunchy.
Variation: To make traditional salmon candy that’s chewy like jerky, set up your smoker or grill following the manufacturer’s instructions and preheat to 175°F or as low as it will go. Add the wood as directed by the manufacturer.
All you need is an oven! I love making low-carb jerky because it's a fantastic travel-friendly snack — it lasts for months without refrigeration. Dehydration (removing water from food) helps preserve it, and using salt adds another level of protection.
When it comes to fat content in fish, salmon ranks on the higher end. If you have been reading about jerky, fat is not a good thing.... But salmon still makes GREAT jerky! I started with a wild caught sockeye salmon fillet that I purchased from my local grocery store. I always buy wild caught salmon when cooking or making jerky.