To begin, remove the skin from the salmon fillets if still intact and pin bone the fish. Place the salmon in the freezer for 20-30 minutes to make it easier to slice.
Once chilled, use a sharp knife to slice the salmon into ¼ – ½-inch slices length-wise, then slice each length into roughly 3-inch pieces.
In a bowl or ziplock bag, add the soy sauce, maple syrup, liquid smoke, hot sauce lemon juice, and a good pinch of both salt and pepper. Mix together and place the salmon pieces into this mixture, cover with cling-film or seal and place in the fridge for 8-12 hours.
Once marinated, strain the salmon and pat dry with kitchen roll. Lay the salmon slices on dehydrator trays, making sure no pieces are touching, and dehydrate at 57C/135F for 4-6 hours dependent on your dehydrator. Once finished, the salmon jerky should be dry and slightly chewy, but not brittle.
If using an oven to dehydrate your salmon jerky, heat the oven to its lowest setting. Prepare baking sheets by lining with foil, then topping with wire racks for the jerky to cook on. (If you only have one baking tray/wire rack, the jerky can be cooked in batches). Evenly lay the jerky out on wire racks, in a single layer, and place in the oven. Cook until dry and firm, yet slightly pliable. This can take anywhere from 1-4 hours depending on personal preference and the heat of your oven. After the first hour of cooking, check on the salmon every 30 minutes, turning occasionally.
Leave to cool completely, then place in an airtight container or clean zip lock bag.
