Candied Bacon Salmon Board
Directions
- 1Start with a whole skinless side of salmon and season with salt and brown sugar. After curing overnight, a ton of moisture is released. Rinse, then four more hours in the fridge develops the pellicle.
- 2Slice the salmon into five equal strands.
- 3Combine cream cheese, jalapenos, chopped capers, fresh dill, lemon juice, and barbecue rub in a bowl.
- 4Carefully squeeze the filling between the salmon strands, keeping it nice and tight.
- 5Finish with black pepper, garlic powder, and chili flakes.
- 6Smoke over apple wood, low and slow, until the internal temperature reaches 130F.
- 7Cook bacon until crispy and chop it into small pieces.
- 8Combine bacon bits with maple syrup, miso, and lemon zest in a pan until a glaze forms.
- 9Paint the salmon with the glaze.
Ingredients
- 1 whole skinless side of salmon
- 1 pinch salt
- 1 pinch brown sugar
- 8 ounces cream cheese
- 2 jalapenos
- 1 tablespoon capers
- 1 handful fresh dill
- 1 lemon
- 1 tablespoon barbecue rub
- 4 slices bacon
- 2 tablespoons maple syrup
- 1 tablespoon miso paste
- 1 pinch black pepper
- 1 pinch garlic powder
- 1 pinch chili flakes
Equipment
knifecutting boardbaking sheetsmokermixing bowlspoonpastry baggrater