Partially freeze the fillets, then cut across into 1/4- to 1/2-inch (6-12 mm) thick slices or strips using a very sharp knife or meat slicer. Try to cut the salmon as uniformly as possible for even drying. Place the strips in a large ziptop plastic freezer bag.
Whisk the remaining ingredients together in a small bowl and carefully pour over the strips in the bag. Squish everything around to coat, then seal the bag and refrigerate for 3 to 6 hours (no longer, or you run the risk of the salmon becoming mushy), turning and squishing the bag about halfway through to ensure even coverage with the marinade.
Drain off the marinade and place the strips in a single layer on dehydrator trays. Dehydrate at 160°F (71°C) for about 6 hours. When done, the jerky should bend but not snap.
Remove the jerky from the dehydrator, arrange on baking sheets in a single layer, and place in a preheated 275°F (135°C) oven for 15 minutes. Allow the jerky to cool completely before placing in an airtight container.
