Mix soy sauce with ginger, garlic and honey or stevia powder. Cut salmon into strips, about 3/8 inches by 4 inches. Dip into soy sauce mixture and place on a rack, set over a cookie sheet. Place in a 150 degree oven for about 24 hours or until dehydrated, or dry in a dehydrator. Store in an airtight container in the refrigerator.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.