Bacon Wrapped Salmon


Okay let me start by saying that I really don’t enjoy salmon so this recipe was actually really good, in that I made it AND ate it lol. This is kind of two recipes in one, the salmon and the side salad. You don’t have to make the salad or you can just top the salmon with the sauce. Enjoy!


  • 4 8-ounce salmon filets {skin removed}
  • Salt and pepper
  • 16 slices meaty, smoky bacon {not thick cut}
  • 1 cup sour cream
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1 large clove garlic, grated
  • 1/2 cup chopped herbs {a handful of each}, such as parsley, dill, chives and cilantro
  • 4 radishes, very thinly sliced
  • 2 scallions, very thinly sliced
  • 2 cucumbers or zucchini peeled or grated {for salad}


  1. Preheat oven to 425°F. Season the salmon with salt and pepper. Layer 4 thin slices of bacon over each piece then wrap around the filets. Arrange salmon on a wire rack or rimmed backing sheet. Roast until the bacon is crisp and the salmon is opaque, about 16-18 minutes.
  2. In a small bowl, combine sour cream, Tabasco, Worcestershire, lemon juice, garlic, herbs, salt and pepper.
  3. Serve bacon-wrapped salmon topped with ranch sour cream and with salad topped with radishes and scallions.


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