Spicy Candied Salmon Jerky

Pat the salmon fillets dry and remove the skin if it hasn't been already.

Slice the salmon against the grain into thin, uniform strips, about 1/4-inch thick.

Place the salmon strips into a large resealable bag.

In a medium bowl, combine the gochujang, soy sauce, honey, sesame oil, garlic powder, ginger powder, and sesame seeds. Whisk until smooth.

Pour the marinade over the salmon in the bag.

Seal the bag, removing as much air as possible, and gently massage to ensure all salmon pieces are evenly coated.

Arrange the marinated salmon strips in a single layer on an air fryer basket, ensuring they don't overlap.

Place the basket into the air fryer.

Set the appliance to the dehydrate function at 120°F (49°C) and cook for 4 hours, or until the jerky is dry but still slightly pliable.

Once done, remove the salmon jerky and let it cool before serving.