1 pound side of salmon, skin on
1/2 cup low sodium Tamari or soy sauce*
1 tablespoon maple syrup
1 tablespoon freshly squeezed lemon juice
1 teaspoon freshly ground black pepper
Remove the pin bones from the salmon. Place the salmon in the freezer for 45 minutes to 1 hour (so that it will be easier to cut).
Place the rest of the ingredients into a large ziptop bag, seal and shake to combine.
Remove the salmon from the freezer and cut into 1/4″ thin strips. Add the salmon strips to the bag with the marinade, reseal and allow to marinate for 2 to 3 hours.
Drain the strips in a colander (discard the marinade). Lay out the salmon on the dehydrator trays. Bake at 145 degrees for 8 hours.
Once dry, store in the refrigerator in an airtight container for 2 to 3 months.
*Note: Next time, remove the skin and make the pieces bigger. For the marinade, try 1/4 cup soy sauce, 2 tablespoons of syrup and 2 tablespoons of pineapple juice. Eliminate the lemon and pepper.