Salmon Jerky

I made it once, and it was pretty good.

I used classic Asian flavours (soy sauce, lots of ginger, garlic, and a little maple syrup). I cut the flesh really, really thin (sashimi-thin!), marinated overnight, and then dried it in the dehydrator until it was quite crisp.

Just the usual dehydrated with soy and some type sugar.
I sliced it with the grain so it holds together. I cut it across the grain the first time and it crumbled after it was dried.