Place salmon in freezer for one hour. Slice partially frozen salmon into 1/4 inch by 4 inch slices.

Mix soy, brown sugar, honey, sriracha and liquid smoke in bowl until sugar dissolves. Add salmon slices and toss to coat.

Pour salmon and marinade into gallon sipper bag and marinate for 12 to 24 hours.

Drain and pat salmon dry. Place jerky slices in dehydrator evenly and separately.

Dehydrate salmon until jerky is flexible but not crisp. Slightly tacky but not sticky.