For a high-value, protein-packed reward, this slow-baked salmon jerky is hard to beat. Omega-3s for a shiny coat, a chewy texture dogs love, and just two clean ingredients.
Salmon & Sweet-Potato Jerky
Simple two-ingredient jerky — omega-rich salmon and sweet potato, slow-baked into chewy strips.
Ingredients
Method
- Preheat oven to 200°F (95°C) and set a wire rack over a baking sheet.
- Slice the salmon (and sweet potato, if using) into thin, even strips.
- Arrange in a single layer on the rack.
- Bake about 2 hours until dry and chewy, flipping once.
- Cool completely before serving.
Notes
Use skinless, boneless salmon and make sure it is fully cooked/dried. No seasoning, oil or salt.
🐾 Vet-informed safety note. Cooked, boneless salmon is an excellent source of omega-3s — but never feed raw salmon (risk of salmon poisoning disease) and always remove every bone. Source: American Kennel Club.
Storage & make-ahead
Because it has no preservatives, store refrigerated in an airtight container for up to 1 week, or freeze for up to 2 months. Make small batches.
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