From Nourishing Traditions
Mix soy sauce with ginger, garlic and honey or stevia powder. Cut salmon into strips, about ⅜ 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.