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1
Arrange salmon flat on a plate or baking sheet, cover with plastic wrap, and freeze until firm, about 2 hours.
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2
When fish is ready, place perpendicular to you on a cutting board and slice vertically (the opposite way youd cut a fillet) into 1/4-inch-thick strips.
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3
(You want the strips to be as uniform as possible to ensure even drying.)
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4
Place all remaining ingredients in a large baking dish or resealable plastic bag and mix until evenly combined.
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5
Place salmon strips in the cure and toss thoroughly to coat.
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6
Cover and place in the refrigerator for 12 hours.
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7
Remove fish from the refrigerator, place in a colander to drain off any excess moisture, and let come to room temperature, about 30 minutes.
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8
Meanwhile, remove the racks from the oven, completely line the bottom with aluminum foil, and heat to 160 degrees F.
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9
Spray the oven racks with nonstick cooking spray, blot any excess moisture from the salmon with paper towels, and arrange the fish strips horizontally across the racks, leaving at least 1/2 inch of space between the strips.
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10
Place the racks back in the oven and dehydrate the salmon until dry, darker in color, and, when bent, it gives way before breaking but doesnt snap, about 3 hours.
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11
Blot any oil or moisture from the jerky with paper towels and cool completely on the racks before storing.
