When I grew up, my famly would catch & dehydrate several gallons of fish every year. Salmon usually turns out tough, while halibut comes out flakey. It depends a little on the direction you cut the strips, too. The old tribal way of eating it was to let it rehydrate for a full day & then cook it, but we'd just eat it like jerky or dip it in melted fish oil.
Salmon will turn out less tough if you soak it in something for a few hours first, then dehydrate it; I don't remember my family's old recipe, but I think it was based on soy sauce, honey, and black pepper. It doesn't *quite* get as dry as it normally would, so we'd freeze it afterwards. It tastes better than any jerky I've ever bought at the store.
You can also make "half-dry". Cut the fish so it's still thick, smoke it until the outer half gets dry but the inside is still moist, then store it in the freezer. Then you just thaw it when you want it, and cook it like a salmon fillet.