Slice salmon into 4 equal sections, width-wise. Rotate each section 90 degrees and slice lengthwise, about 1/4-inch thick. Remove pin bones with needle-nose pliers. Don’t slice bony sections near center of fillet.

Whisk soy sauce, molasses, sugar, Worcestershire sauce, lemon juice, liquid smoke, black pepper, and hot sauce together in a large glass or ceramic bowl. Add salmon and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 hours.

Remove salmon from marinade and shake off excess. Pat salmon dry using paper towels. Discard remaining marinade.

Place salmon strips in a dehydrator; run according to manufacturer’s instructions until desired doneness reached, about 6 hours. Check every few hours for doneness.