Nutrition
Per servingIngredients
- check_circle1 lemon
- radio_button_unchecked1 1/2 cups mayonnaise
- radio_button_unchecked1 to 2 cloves garlic, finely minced
- radio_button_unchecked1/2 teaspoon sea salt, for mayo
- radio_button_unchecked1/4 teaspoon freshly ground black pepper, for mayo
- radio_button_unchecked1 1/3 pounds skinless salmon filet, at least 1 inch thick
- radio_button_unchecked2 tablespoons finely chopped chives
- radio_button_unchecked1/2 teaspoon sea salt, for salmon
- radio_button_unchecked1/2 teaspoon freshly ground black pepper, for salmon
- radio_button_unchecked12 slices very thin bacon
- radio_button_unchecked2 teaspoons smoked paprika (optional)
Instructions
Prepare The Grill
Set up your grill for two-zone cooking (direct and indirect heat). For a charcoal grill, place lit coals on one half, leaving the other half empty. For a gas grill, turn the burners on one side to high and leave the other side off. This creates a hot zone for searing and a cooler zone for finishing the cooking.
Creating two heat zones is crucial for crisping the bacon without overcooking the delicate salmon.
Make Lemon Garlic Mayo
Zest the lemon into a small bowl. Squeeze the juice from the zested lemon into a separate small bowl and reserve it for the salmon. To the bowl with the zest, add the mayonnaise, minced garlic, salt, and black pepper. Stir until well combined. Cover and chill in the refrigerator until ready to serve.
The mayo can be made up to 3 days in advance for easier prep. The flavor will also meld and deepen over time.
Cube The Salmon
Place the skinless salmon filet on a cutting board. Using a sharp chef's knife, slice the salmon into 12 evenly sized cubes, approximately 1 1/2 inches wide.
If one side of your fillet is thin, cut that section into slightly larger pieces and fold them in half to create a thicker, more uniform cube.
Season The Salmon
Place the salmon cubes on the cutting board or in a bowl. Drizzle with the reserved lemon juice, then sprinkle with chopped chives, salt, and pepper. Gently toss to ensure the cubes are evenly coated.
Wrap Salmon In Bacon
Lay one slice of bacon flat on the cutting board. Place one salmon cube at one end and roll it up snugly in the bacon. The bacon will overlap itself, and two sides of the salmon will remain exposed. Secure the bacon by piercing two small metal skewers or wooden toothpicks through the salmon. Repeat with the remaining salmon and bacon.
Using two skewers per bite prevents the salmon from spinning around when you flip them on the grill, making them much easier to handle.
Grill Over Direct Heat
Ensure the grill is hot and the grates are clean. Place the salmon bites, bacon-side-down, directly over the fire (the direct heat zone). Cook for 2 to 3 minutes without moving them to allow the bacon to get crispy. Use a fish spatula to carefully flip the bites over to the other bacon side and cook for another 2 to 3 minutes.
If the bites stick when you try to flip them, wait another 30 seconds. They will release naturally once a seared crust has formed.
Finish On Indirect Heat
Once both bacon sides are crisp, move the salmon bites to the cooler side of the grill (the indirect heat zone). Place the lid on the grill and cook for about 5 minutes, or until the salmon is cooked through. The internal temperature should read 140°F on an instant-read thermometer.
The exact cooking time will depend on the heat of your grill and the thickness of your salmon cubes.
Serve Immediately
Carefully remove the salmon bites from the grill and transfer them to a serving platter. Serve immediately while hot, with the chilled lemon garlic mayo on the side for dipping.
Leave the skewers in for serving; they make perfect handles for a grab-and-go appetizer.
Chef's Notes & Tips
Prepare The Grill
Creating two heat zones is crucial for crisping the bacon without overcooking the delicate salmon.
Make Lemon Garlic Mayo
The mayo can be made up to 3 days in advance for easier prep. The flavor will also meld and deepen over time.
Cube The Salmon
If one side of your fillet is thin, cut that section into slightly larger pieces and fold them in half to create a thicker, more uniform cube.
Wrap Salmon In Bacon
Using two skewers per bite prevents the salmon from spinning around when you flip them on the grill, making them much easier to handle.
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