If you follow Kirby then you know this dog loves fish and seafood. We dehydrate a lot of meats especially in the summer when it's too hot to turn on the oven. It's a special treat when I catch a sale on salmon or tuna.
Salmon has a strong, unique flavor that doesn't need enhancing so I use very little seasoning. In fact it can be done with no seasonings whatsoever. It can be dehydrated to a completely dry state but Kirby likes it fleshy so I stop there. I leave the skin on since he loves the crunchiness of it.
Cook Time: 4-10 hours
39 calories, 17 from fat
- 1 – 1 ½ lbs salmon
- 1 tablespoon lemon juice
- 1 teaspoon parsley
- pinch of sea salt
- Slice the salmon as thin or as chunky as you prefer with the skin side down. It’s easiest to do this while frozen. The thicker it is the longer it will take to dehydrate.
- Place fish in a container with lid.
- Finely chop the parsley and mix with the lemon juice and sea salt. Pour over the fish. Using your hands, make sure the fish is completely covered with the marinade. Place in the refrigerator for at least thirty minutes but preferably overnight.
- Place the fish on parchment lined dehydrator trays and dehydrate for 4 to 10 hours depending on how thick the strips are. They are done when they feel dry and snap apart.
These need to be wrapped in paper towels and stored in an airtight container for up to a week. Don't keep them in the refrigerator as that will cause moisture and mold. They can be frozen for up to 3 months.