This bacon wrapped salmon bites recipe was developed with Grillin’ Fool Tom while vacationing in Michigan last summer. The salmon we used for this recipe was swimming in Lake Michigan that morning before we took the pictures so it was as fresh as fresh can be. We realize that this is not feasible for all, so we strongly encourage you look for Copper River Salmon from Alaska at your local grocer. We really love their Coho salmon late in the season. Copper River Salmon has the best salmon available.
Bacon Wrapped Salmon Bites ingredients:
1 lb boneless salmon filet trimmed into bite-sized chunks
6–8 bacon slices
Andria’s Steak Sauce
Your favorite seasoning (we used Riley’s Garlic & Pepper Seasoning)
Your favorite bbq sauce
The star of this show is the salmon:
Notice the little pin bones above peaking out from the pink salmon meat? They must be removed to render the filet boneless. The removal process is a tedious one. Needle nose pliers are your best bet:
Once one has done some deboning does that make one debonair? De-Bone-Air?
Next step would be removing the skin from the deboned filet:
In this photo the dark fatty meat that lies between the skin and the filet is not all that tasty. Grillin’ Fool Tom removes the fatty part with his filet knife:
Scott George (not Grillin’ Fool Scott) assists cutting salmon filet into bite size pieces:
The salmon filet is first cut into strips approximately ¾ of an inch thick, then cut crossways (lengths vary), with the resulting chunks close to the size of the bacon width:
Time to bacon wrap. Has anyone ever recorded a bacon rap song? Perhaps someone should.
***Editor’s Note ~ Perhaps not***
The bacon slices are cut in half, salmon is wrapped, secured with toothpicks, and placed into a tray awaiting seasoning. Thin sliced bacon was used as it cooks quickly matching the salmon:
This is what we’re going to use to take the bacon-wrapped salmon bites further into flavor town, Andria’s, Riley’s and a sweet BBQ sauce:
Brad supervises the Tom and Scott George assembly line:
First Tom hits the salmon bites with Riley’s Garlic & Pepper Seasoning:
Then just a dab (a little dab’l do ya’) of Andria’s Steak Sauce to each one:
And the tasty morsels are ready for the grill:
Tom’s got the fire going on the Char-Broil 500X, our favorite traveling charcoal grill:
While waiting for the fire to be ready Tom pours some of Jamesport Brewery’s finest product. Tom enjoyed the IPA but Greg’s favorite was the Apricot Wheat. Jamesport Brewery is in the town near where we go for vacation and makes some amazing craft beer.
Grill time. They look good enough to eat before meeting the fire:
The grill crew:
Bacon wrapped salmon bites — vacation-style with a little BBQ sauce in the middle to dip the bites in, although they were good enough to stand on their own:
A tasty treat on a summer afternoon anywhere, with some great brew. The grilled on flavor of Andria’s Steak Sauce offset with a dip of the sweet BBQ sauce created a bacon and salmon lovers’ delight. For your next grill out, gathering, or even Super Bowl party, we suggest trying this simple recipe, your guests will love it.
If you have any questions or comments, leave them below or shoot me an email.
- 1 lb boneless salmon filet trimmed into bite-sized chunks
- 6–8 bacon slices
- Andria’s Steak Sauce
- Your favorite seasoning (we used Riley’s Garlic & Pepper Seasoning)
- Your favorite bbq sauce
- Debone the salmon filet and remove the skin
- Slice into ¾ inch bite size chunks
- Slice the bacon strips in half and wrap each half bacon slice around one chunk of salmon
- Season with the Riley’s and then a dab of the Andria’s
- Place on a medium hot fire until the bacon is cooked (and so will the salmon)
- Remove from the heat and serve with a sweet BBQ dipping sauce