Grilled bacon wrapped salmon with lemon pepper and lemon slices

This is one of my favorite summer dishes to be barbecued if possible, but great in oven too. I accompany to this dish the memory of impetuous Icelandic salmon rivers, and the incredibly fresh odor of the bright summer night accompanied by the fatty and slightly smoky perfume from the barbecue. The contrast between the fatness of the salmon and bacon to the zesty freshness of the lemon pepper and fresh lemon, make your taste buds very happy. Then we exalt the flavors by adding a drip of extra virgin olive oil. I post this recipe with mixed feelings though, because unfortunately the wild salmon stock is suffering a great deal because of intensive salmon farming, the Nordic one in phase of distinction actually. I am for eating “O kilometres” and local as much as possible, so if you have the possibility of a local sustainable choice for making this recipe, it is a great fish, and eating it in a conscious way, once in a while, reminds us of the important fact to take care of our eco system. Click HERE to sign the petition of amotistraumnum, an invitation to the government of Iceland to create a policy establishing a sustainable fish farming industry that exists in harmony with nature.

serves 4


  • 4 sustainable salmon fillets, wild local or sustainably farmed, if not I recommend other fish with high fat percent, like f.ex. mackerel, halibut or
  • 4 lemon slices of natural lemon
  • 2 tsp lemon pepper
  • sea salt flakes to taste
  • 4 bacon slices



  1. Cut the salmon into even fillet size or buy already cut into fillets.
  2. Cut the lemon into slices.
  3. Sprinkle some sea salt flakes and the lemon pepper on each fillet.
  4. Place 1 lemon slice on top of each fillet and wrap with a half slice of bacon
  5. Place the fillets on a grilling pan or hot barbecue
  6. Grill for about 7 minutes, or until the salmon and bacon are cut through. The fish should not get dry, but be moist inside. Serve f.example on potato purée and garnish with some chopped red onion greens. Drizzle a medium fruity EVO oil on top of the fillets, f. example the Puglia cultivar, Peranzana.*Salmon suits very well to be grilled. Barbecued food achieve a slight bitter taste during cooking that mix in with the intense aromas, and here we have bacon as well. A light-medium bitter oil, goes therefore well with this type of dishes.
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