Enjoy the fruits of your fishing labour by preparing this easy dish at your campsite. Or, add to your normal reportoire of burgers, ribs and dogs for those who don’t eat meat. The ingredients are simple and bacon is always a crowd pleaser.
Yummy Bacon Stuffed Grilled Wild Salmon
Enjoy the fruits of your fishing labour by preparing this easy dish at your campsite. Or, add to your normal reportoire of burgers, ribs and dogs for those who don't eat meat. The ingredients are simple and bacon is always a crowd pleaser.
Servings 6 servings
Ingredients
- 1 whole Salmon about 4 pounds, deboned for stuffing and scaled*
- 3 slices bacon
- 1 large onion diced
- 4 cloves garlic minced
- 2 tbsp. fresh parsley finely chopped
- 10 leaves fresh sage, chopped
- 1 tsp. oregano dried
- 1/2 tsp. Fennel seed
- 1/4 tsp. black pepper, freshly ground
- 1/4 tsp. salt
- 1/2 tsp. Sea Salt
- 1/4 tsp. freshly ground Black Pepper
- 6 slices fresh lemon thinly sliced
- 2 tbsp. Olive Oil for brushing Salmon
Instructions
Make the Stuffing:
- Freeze Bacon; dice into very small pieces. In a skillet, cook Bacon over low heat until lightly browned, about 2 to 3 minutes.
- Add onion and garlic; sauté 4 minutes. Remove from heat. Stir in remaining stuffing ingredients. Chill completely.
Stuff the Salmon
- Lay three slices of lemon on a large sheet of heavy foil. Lay salmon on top and season the flesh with sea salt and Pepper.
- Stuff the salmon and secure with tooth picks.
- Brush the salmon with olive oil
- Wrap in the heavy foil.
Grill the Salmon
- Depending on the heat of your grill and what else you are grilling, it will take about 20 - 30 minutes. Turn once halfway. The fish will flake when it is done.
- Remove Salmon from the BBQ and let stand 10 minutes before serving.
Notes
*if you buy your fish from the market it will likely be boned and scaled or you can request that your fish monger "butterfly" your salmon. t If your catch is straight from the lake you may need quick lesson on boning.