• About
    • Contact
  • Lifestyle
    • What do pescatarians eat?
    • Moderate carb intake
    • For moms and those thinking about getting pregnant
    • Shopping for seafood
  • TV Show
  • Blog
  • Fitness
  • Shop
  • Travel & Adventure
    • Facebook
    • Instagram
    • Twitter

The Posh Pescatarian

Subscribe

Get news and updates from Posh Pescatarian right in your mailbox!

No worries, we hate spam too.

My Fabulous Salmon Bacon Recipe!

in Recipes on 05/10/15

Salmon Bacon!

Salmon Bacon

If you have been looking for an alternative way to prepare salmon look no further. My salmon bacon recipe is unique and easy to make, the hardest part is trying not to eat it all in one setting!

I am a big fan of salmon not only for its flavor, but it has incredible nutritional value. It is loaded with omega 3s and is a good source of fat and protein. But, even I can get bored with preparing it from time to time, so I started playing around with a few ideas.

My goal was to create a recipe that would provide the fish with a different texture, mouth feel and taste while keeping the basic flavor profile of salmon. Human taste buds can detect 6 main forms of flavor – sweet, salty, bitter, sour, astringent and umami. The umami is the key to the success of the salmon bacon. The word is Japanese and means, “pleasant savory taste”. NPR produced an interesting story worth listening to.

I used pink salmon for this recipe because it is mild in flavor, inexpensive and readily available. Pink salmon is most often used for canning and is considered the least attractive of the species, but in the hands of the right cook, it can be delicious.

I started with cleaning my fish and patting it dry. I used two pounds of salmon. I bought a five-pound fish, but decided to use the tail end for this recipe and keep the top half, for another project.

I used a brine made of kosher salt and dark muscovado Mauritian sugar. This sugar is dark-brown and has a wonderful molasses flavor.

I packed my fish in the brine mixture, covered it with plastic wrap and placed it in the refrigerator for two hours. Just long enough to draw out some of the moisture and add the flavor of the brine. After two hours the brine turned to liquid as it mixed with the moisture from the salmon.

After rinsing the brine off of the fish and patting it dry I slice it in sections.

Brined fish ready to be rinsed

Once slide and dried I put it on the barbecue grill for about 15 minutes. Roughly five minutes with the lid open, 10 with it closed.

Barbecued Fish

I took my fish off the grill and let it rest. The white fatty stuff that looks like egg white is actually coagulated protein and fat. It can occur when the fish is cooked at a high temperature. It is edible and does not pose a problem for this recipe.

Resting salmon

Once the salmon cooled, I crumbled the fish onto a baking sheet covered with parchment paper. I used natural liquid smoke to add more flavor and sprinkled it with dried parsley. If desired, you can store the fish in the refrigerator for a couple of days and then make the bacon, it turns out great either way.

Natural liquid smoke

Once the liquid smoke was added. I placed the salmon in a 250 degree oven for about 30 minutes. Once the time was up I turned off the heat and allowed the fish to cool in the oven. This is a vital step because this is what dries the salmon out and gives it the unique bacon-like texture. I have left the fish in the oven anywhere between 3 hours and overnight. I advise you to play around with the length of drying time. For a soft meaty texture leave it in for a few hours. For a more dense chewy texture leave it in overnight. This is what it will look like after 4 hours.

Salmon Bacon

Once this process is completed, you will have yummy salmon bacon to use as desired! Store it the refrigerator in a plastic bag or sealed jar.

I love to use this on salads, crumbled on top of scrambled eggs and sprinkled over an avocado half. It makes a great gift. My sister, Leslie, covets this stuff.

Salmon Bacon Salad

12 Comments

« Barramundi with Lemon Caper and Tomato Sauce
Black Mussels with Spaghetti and Spicy Tomato Sauce »

Comments

  1. Nancy says

    November 4, 2017 at 4:22 pm

    Delicious! How long will this keep?

    Reply
    • Administrator says

      January 19, 2018 at 1:15 pm

      You can keep this in the fridge for 30 days or so.

      Reply
  2. Ta says

    February 27, 2019 at 10:04 am

    Awesome! Will it work the same if you slice instead of crumbling it?

    Reply
    • Administrator says

      May 20, 2020 at 9:42 am

      No it won’t work the same as it tough to keep the salmon sliced – it will fall apart.

      Reply
  3. Ellie L. says

    January 15, 2020 at 5:21 pm

    Looks great! I will probably make this sometime soon. I will probably just use my dehydrator. I’m also a little tempted to mix a tiny bit of maple syrup with the liquid smoke.

    Reply
  4. Ebony says

    March 20, 2020 at 9:09 am

    This looks AMAZING! Can be made into breakfast strips?

    Reply
    • Administrator says

      May 20, 2020 at 9:39 am

      Hi Ebony – Strips don’t work so well with this recipe. The salmon tends to fall apart.

      Reply
  5. Matt says

    May 18, 2020 at 12:48 pm

    Hello! So excited to try this recipe.

    Do you have suggestions for how much sugar, liquid smoke, etc. should be used throughout this process?

    Thank you!

    Reply
    • Administrator says

      May 20, 2020 at 9:36 am

      Hi Matt – Good question! 1 tablespoon should do the trick!

      Reply
  6. Lataesha says

    May 25, 2020 at 6:16 am

    I love your show and recipes. I watch your show on The Africa Channel. I would love to find out and see some of the foods and activities you have working on during and after covid quarantine time. Plus new adventures and places you’ll hopefully get to experience following this period.

    Reply
  7. Hannah Gray says

    January 4, 2021 at 2:09 pm

    I am looking to make this and I just noticed that I do not see any ingredients or the recipe. Just the blog post. Is there somewhere I can find that info or am I just completely missing it?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

About

About Stephanie

Stephanie Harris-Uyidi, AKA: The Posh Pescatarian, is the producer and charismatic host of the popular travel-adventure-cooking TV series, The Posh Pescatarian: Appetite for Adventure! The show airs in more than 15 countries, and is featured 5 days a week in the U.S. on Z Living Network, where the program reaches more than 5 million homes.

The Posh Pescatarian book

New cookbook

TV Show

TV Show

Top Posts

  • My Fabulous Salmon Bacon Recipe!
    My Fabulous Salmon Bacon Recipe!
  • Cooking fish from frozen to table-ready!
    Cooking fish from frozen to table-ready!
  • Pescatarian Protein: AKA The white stuff on salmon and other fish
    Pescatarian Protein: AKA The white stuff on salmon and other fish

Subscribe

Get news and updates from Posh Pescatarian right in your mailbox!

No worries, we hate spam too.

Wild halibut tortilla soup. . . . After a weekend Wild halibut tortilla soup.
.
.
.
After a weekend of indulgence, I was in the mood for something simple today. Not to mention that I received such sweet birthday phone calls from my two chicken tortilla soup loving nieces, Briana and Courtney! With these two in mind and a bunch of halibut cheeks and bones on hand I went to work. 
.
.
.
Halibut bone broth is the base of this soup. The recipe is in the forthcoming book. 
.
.
#pescatarian #wildfish #bonebroth #tortillasoup #soup #mexicanfood
Celebrating another turn around the sun! . . . It' Celebrating another turn around the sun!
.
.
.
It's such a beautiful day!! I couldn't resist spending my morning at the beach. It's usually raining on my birthday, so sunshine is a real treat and is a testament to the bright and beautiful year that I've had personally. 
.
.
.
I've been instructed by friends and colleagues to eat lots of cake (hubby will see you that), and my mom & dad gifted me a beautiful bunch of chocolate dipped fruit, to help balance out the cake šŸ˜‹!
.
.
.
Wild halibut cheeks are on deck for supper! I bought them during my last trip to Morrow Bay from @giovannis_fish_market and have them well preserved in the freezer. 
.
.
.
I appreciate all of your support and really enjoy our fun banter!
.
.

#capricornseason #pescatarian #birthdaymonth #halibutcheeks #wildfish #wildhalibut #seafood #california
Seafood enchiladas! Who wants a plate? . . . I too Seafood enchiladas! Who wants a plate?
.
.
.
I took a break from clam dishes to triple test my recipe for Baja inspired seafood enchiladas for the book - crab and shrimp are featured. Most of you know that I'm crazy about Mexican food and ingredients, grew up enjoying both.
.
.
.
As I researched the dish, I learned that enchiladas have roots in royal Aztec cuisine. 
.
.
.
I cooked up a batch of black beans and made cilantro rice to boot!
.
.

.
This recipe wil be in the forthcoming book... something to look forward to šŸ˜‹.

#pescatarian #seafood #mexicanfood #bajacalifornia #enchiladas #anthropology #coastalcuisine
I circumcised a geoduck today! No medical or relig I circumcised a geoduck today! No medical or religious certificate needed.
.
.
.
I planned on filming a full video recipe on geoducks but it fell off my list of priorities since I owe my editor book updates. However, I was able to get this bit in. My husband had a hard time watching this, which I found hilarious!!
.
.
.
To remove the shell I dropped the whole clam in boiling water for 10 seconds, then blanched it in ice water. 
.
.
#pescatarianlifestyle #pescatarian #wildfish #shellfish #geoduck #clams
Are you blushing? Relax, it's just seafood!! . . . Are you blushing? Relax, it's just seafood!!
.
.
.
This is a geoduck, (pronounced "gooey-duck"), which is a clam with an oversized siphon (sometimes called the neck). The siphon and body are so large that the shell can't close tightly. It bears an unfortunate resemblance to a certain part of the male anatomy that gives some of us the giggles!
.
.
.
Geoduck can be expensive at restaurants, but it's simple enough to prepare at home. I plan to serve this as sushi for New Years Day!
.
.
.
.
Similar to the Pacific razor clams, the geoduck is common in the Pacific Northwest and British Columbia. I found mine at a local market. 
.
.

.
#pescatarian #seafood #clams #geoduck #wildfish #wildseafood #sushi #foodporn #pacificnorthwestfare #britishcolombia #seafoodleather
I'm home and back in my lab!! . . . I couldn't wai I'm home and back in my lab!!
.
.
.
I couldn't wait to crack open my suitcase which I stuffed with a bunch of frozen seafood from local markets, mostly wild salmon and Pacific razor clams. Thanks to @alaskaair for overlooking a slight bag overage šŸ˜‰.
.
.
.
I've been obsessed with clams lately (including geoducks) so brace yourself and prepare to be inspired over the next couple of weeks.
.
.
.
I made a batch of Pacific razor clams for Christmas Eve supper at the Lakehouse using a basic flour and egg wash. This approach gave the clams a southern "chicken fried" texture. They turned out great and got hubby's attention. He wanted more...so, I bought more!
.
.
Today I defrosted a 1lb package made up of 7 whole cleaned clams and used Panko breadcrumb + egg wash to coat them before a quick pan fry. 
.
.
.
#pescatarian #wildfish  #sustainableseafood #pacificrazorclams #clams #pacificnorthwest #shellfish #makeyourown #wildseafood
View of Puget Sound from my hotel room. . . . Hea View of Puget Sound from my hotel room. 
.
.
.
Headed home with a suitcase full of frozen seafood and incredible memories. Thank you Washington!!!
.
.
.
#pescatarian #seafood #clams #razorclams #wildfish #holidaytravel #pacificnorthwest #bestcoast
After a harrowing drive through Stevens Pass we sa After a harrowing drive through Stevens Pass we safely made it to our hotel suite on Puget Sound!
.
.
.
The white knuckle drive was rewarded with a really cozy hotel room complete with a gorgeous view, fireplace, spa products, good coffee and fresh local sushi.
. 
.
I'm happy to take moment to watch the seagulls and sea lions play in the water. Headed home soon and taking nothing for granted.
.
.
#pescatarian #holidaytravel #seafood #wildfish #wildfish #pacificnorthwest #washingtonstate #pugetsound #sushi #coffeelover #fishlover
Morning view from my hotel room. . . . This is a r Morning view from my hotel room.
.
.
.
This is a really gorgeous spot where the Methow and Chewuch rivers meet. There is a #Chinook #coho and #steelhead fish hatchery just across the water, behind the trees. I passed it on my fat bike ride. The goal of the hatchery is to restore and replinish fish stocks. Once the fish are released into the Methow River they swim more than 500 miles to the Pacific Ocean. @usfws
.
.
The views are spectacular and inspiring - sipping coffee while looking out this window coaxed me to  into editing another chapter of the forthcoming book.
.
.
.
#pescatarian #sustainablefood #sustainableseafood #wintertravel #pacificnorthwest #seafood #wildfish #salmon #methowvalley
Follow on Instagram

Copyright © 2021 · glam theme by Restored 316