Remove pin bones from fish fillet with needle nose pliers. Leave skin on fillet.

With a sharp knife, slice long strips lengthwise ¼"-½" thick from the "head" of the fillet to the "tail".

Slice across the previously sliced long strips cutting into 3"-4" pieces.

Assemble all the ingredients of marinade in a bowl or ziplock bag and mix well.

Add the salmon strips to the marinade and marinate for 6-24 hours in the refrigerator. Mix the strips several times during marinating for evenly coated strips.

Strain jerky strips in a colander and then dry with paper towels to remove any excess marinade.

Place strips on a dehydrator tray or oven cooling rack on top of a oven pan to catch any drippings.

Dry at 150F if using a dehydrator or as low as your oven will go if using an oven.

Jerky will be done when it is completely dry and to your texture liking. It took me 9 hours to dry this jerky in my Excalibur Dehydrator.

Remove skin from jerky and eat!