Salmon Bacon

Trawl-Free Recipe provided by Melissa Norris

Salmon bacon is my new addiction. If everything tastes better with bacon, then everything tastes EVEN better with salmon bacon. I crumble it on top of salads and chowders, top omelettes or make BLTs. Nearly anywhere you would use regular bacon, you can use salmon bacon. I have even made homemade jalapeño poppers topped with salmon bacon. Yum! When you read the recipe and instructions to make salmon bacon it might seem a lot like salmon jerky because it is. The difference is the texture, thinness and how you use the end product in your recipes. Scott Stenberg of  AK Wild River Adventures shared the concept of Salmon Bacon with me a few years ago and it’s a game changer! I have adjusted the recipe to my preferences and I use the finished salmon bacon all the time in a variety of ways. It’s really pretty simple and far worth the effort.

Ingredients

2 lbs salmon (preferably fresh, frozen works too)

1/2 c coconut aminos (or soy sauce)

1/4 c maple syrup

1 tsp liquid smoke

1 tsp crushed red pepper

Directions

Prepare the salmon by slicing it very thin or using a spoon to scrape long thin strips from salmon carcasses when you process them. Mix all of the ingredients and combine the marinade with the salmon strips. Next, bag and vacuum seal the mix and place that in your refrigerator for a couple hours. When that is done, line the trays of a dehydrator with parchment paper so that air can still flow and fill each tray with the strips of marinated salmon. Dehydrate at 145°F for 6 hours. Vacuum seal what you won’t use right away. It keeps in the fridge for up to a week.