Step 1Preheat the oven to 60 °C/ 140 °F (fan assisted), or 80 °C/ 175 °F (conventional). If using a large fillet, remove any pin bones using tweezers. There shouldn’t be any in fillets. Preferably use wild salmon as it's leaner and better for making jerky.
Step 2Remove the salmon skin using a sharp knife. (Reserve the skins and make salmon crisps in the oven!)