There’s something about the smell of a smoker warming up that brings back memories of long summer evenings. I remember the first time I tried making salmon jerky on a whim because I had a couple of extra fillets in the freezer that needed a new life. What surprised me most was how simple the whole process was. A small batch turned into a habit, and before long, I was making extra every time the smoker was already running.
This smoked maple salmon jerky has that sweet and savory mix I love — the maple slowly caramelizes on the surface, the smoke settles into the fish, and the final pieces turn chewy in the best way. It’s the kind of snack I pack for road trips, hikes, or even lazy afternoons when I want something a little indulgent but still on the lighter side.
Why This Salmon Jerky Works So Well
The beauty of this recipe is how forgiving it is. Whether the salmon is fresh or from the back corner of your freezer, the curing process and slow smoking give it a renewed texture. The maple transforms into a glossy layer as it cooks, and if you choose to add a splash of whiskey, it brings a warm note that plays nicely with the smoke.
I’ve used salmon that wasn’t exactly at its peak and watched it turn into something completely different — almost like a second chance for a forgotten fillet. And since the smoker is already running in my backyard more often than not once summer hits, sliding in a tray of jerky takes hardly any effort.
Ingredients That Bring It All Together
What I appreciate most about this recipe is how short the ingredient list is. Just salmon, brown sugar, salt, maple syrup, and a little whiskey if you want it. That’s all it takes to bring out deep flavor without a complicated marinade.
Whenever I can, I pick wild salmon for its firm texture. But honestly, I’ve used whatever I had, and the cure plus the smoke do a great job of bringing out the best in each piece.
Smoker Setup and Tools That Make Life Easier
Any smoker works for this recipe — pellet, electric, charcoal — the salmon doesn’t ask for anything specific. Cherry and hickory are two woods I reach for often because they add a gentle sweetness without overpowering the fish.
A wire rack helps dry the strips after curing, and a pastry brush makes glazing easier once the salmon starts to smoke. These little tools make the process smoother, especially if you plan to make this often.
Step-by-Step: How I Like to Prepare the Jerky
I start by whisking salt and brown sugar together in a container that can be covered. The cure needs time to work, so once the salmon strips are nestled in, I refrigerate them overnight.
After rinsing the cure off the next day, I always dry the fish well. Letting the surface become tacky — the pellicle — helps the smoke cling better and gives that classic chewy texture. Sometimes I leave the salmon uncovered in the fridge overnight, and other times I set it in front of a small fan for a couple of hours if I’m pressed for time.
Once the smoker is ready, I brush on a little whiskey when I’m using it, then let the salmon cook slowly. Every half hour I add a thin coat of maple syrup. Somewhere between the three- and five-hour mark, the salmon reaches that point where it bends without breaking — chewy, glossy, and ready to cool.
A Small Tip About Salmon Skin
If you’ve never saved the skin, try it once. After smoking, I peel it off, crisp it quickly in a bit of fat, and enjoy it as a crunchy treat. It’s one of those small kitchen habits that feels almost too simple for how good it tastes.
Variations That Work Well
You can skip the whiskey if it isn’t your thing. Honey, especially dark varieties, adds a deeper sweetness. Birch syrup, when I can find it, gives an earthy flavor that’s lovely with smoke. A small pinch of black pepper on the strips before they go into the smoker adds a mild kick.
This is a recipe that invites small tweaks without much fuss.
How I Store the Finished Jerky
Salmon jerky stays fresh for weeks when packed in a container and kept somewhere cool. I often wrap mine tightly and refrigerate it because I like the texture better that way. Freezing works too, especially if you’re making a big batch.
FAQs
Do I need to use maple syrup?
It’s a great match for salmon, but honey or birch syrup work if that’s what you have.
How do I know the jerky is done?
It should bend without snapping and feel firm but still chewy.
Can I skip the alcohol completely?
Yes. The jerky will still develop a rich flavor even without it.
What type of salmon works best?
Firm, wild salmon is ideal, but this method improves even older freezer fillets.
How long does the curing step take?
Leave the salmon in the cure for at least twelve hours and no longer than a full day.
Smoked Maple Salmon Jerky
This smoked salmon jerky is rich, slightly sweet, and wonderfully smoky—perfect for an energizing snack or a rustic appetizer.
Ingredients
- 6 lbs wild salmon, cut into 1–1.5 inch strips
- 1½ cups kosher salt
- 1½ cups dark brown sugar
- ½ cup maple syrup
- 1 tablespoon scotch (optional)
Instructions
- Begin by preparing the curing mixture. Stir the brown sugar and kosher salt together in a container that can be sealed, making sure the mixture is fully combined.
- Slice the salmon into even strips, keeping them on the thicker side since they will shrink during the long smoking process.
- Press the salmon strips into the cure so each piece is completely coated, layering with extra cure if the pieces overlap. Seal the container and refrigerate for at least 12 hours so the salmon firms and draws out moisture.
- After curing, rinse each strip under cold water to remove excess salt and sugar. Pat dry until no surface moisture remains.
- Allow the salmon to air-dry so a tacky surface forms. Place the strips on a wire rack in the refrigerator overnight or set them in a cool spot with a fan for a few hours until the surface becomes slightly sticky—this helps the smoke cling deeply.
- Preheat the smoker on its lowest smoke setting. Once ready, lightly brush the salmon with scotch if you’re using it, then set the strips directly onto the smoker grates with the skin side down.
- Let the salmon smoke gently, keeping the temperature low and steady. After the first hour, baste generously with maple syrup, repeating the basting every hour as the strips slowly dry and absorb flavor.
- Continue smoking until the strips feel dry, firm, and slightly flexible when bent. Depending on the thickness, expect 3½ to 4 hours or more. If the smoker temperature creeps above 200–220°F, place a bowl of ice water inside to keep it down.
- Once the salmon is leathery yet tender, remove it from the smoker and allow it to cool before storing.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 853Total Fat 26gSaturated Fat 5gUnsaturated Fat 20gCholesterol 193mgSodium 18184mgCarbohydrates 58gSugar 53gProtein 93g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This smoked maple salmon jerky has become one of those reliable recipes I return to whenever the smoker is already running. The slow transformation from a simple piece of fish into a sweet, smoky, chewy snack still feels satisfying every time. Whether you’re packing it for an outdoor trip or keeping a batch around for quiet evenings at home, it’s the kind of treat that always feels homemade in the best way.
