You can’t go wrong with grilled salmon. The only thing that tastes better is adding candied bacon to it! Try this candied bacon crusted salmon for dinner.
This recipe was made and written for SABER Grills by Chris Grove of Nibble Me This.
If you are looking for a recipe to impress your guests with your grilling prowess, try this recipe for Candied Bacon Crusted Salmon.
Not only is the taste “to die for,” the grilling technique will capture their interest. Plank grilling fish is a Native American cooking method originating from the Northwest, but the technique has spread across the continent. This approach grills the salmon on top of cedar or alder wood planks that have been soaked in water. The plank serves as a cooking vessel, but it also imparts smokiness as it begins to smolder.
That would be cool enough, but a grilled lemon butter and candied bacon crust make this salmon jump off the plate with flavor like a salmon jumping upstream.
Here are a few things to consider when cooking this meal or any fish.
You can grill the lemon while the bacon cooks. We were serving a roasted corn rice pilaf as a side dish, so we grilled the corn at the same time.
Remove the bacon from the rack or pan as soon as it comes off of the grill. Once it cools, it will become sticky and be hard to get it off.
Another tip – make twice as much as you need for the recipe because candied bacon tastes so good that you will probably lose half of it to “quality control testing.
Slightly press down on the bacon mixture once you sprinkle it on. This will help the crust adhere to the fish.
You can do this recipe several different ways. You can serve it family style with large pieces of salmon taking up a long plank. Or you can grill fillet on individual square planks as shown on the right.
The zonal cooking and dual side burner make the Saber® a flexible grilling station. It lets you enjoy the outdoors while cooking your entire meal out on the grill.
It won’t look like much is happening the first 5 or so minutes, and you might wonder why you bothered with the planks.
But then, the planks will start to char on the bottom, releasing their fragrant smoke. You will hear sizzling and maybe even popping. It is possible that the planks will begin to bow. Don’t worry, this is normal.
While that was going on, we cooked a roasted corn rice pilaf. We sautéed a half cup of sweet onion in oil for about 5 minutes and then added the rice, to toast it for 1-2 minutes. Then we added in carrots, peas, the roasted corn and chicken stock to simmer while covered for 16-18 minutes.
Fish with dense flesh, such as tuna and salmon, can be finished cooking as low as 120°f.
Using grilled lemon in the butter gives it a bright but subtle smoke flavor.
Serve your guests candied bacon crusted salmon and watch it disappear!