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Smoked Salmon Bacon


Often discarded, salmon belly fat makes a great substitute for bacon. Keep refrigerated after smoking:
1/2 cup onion, diced
3 garlic cloves, sliced
1 cup soy sauce
1/2 cup rice vinegar (or cider vinegar)
1/4 cup brown sugar
1 teaspoon toasted sesame oil
2 pounds salmon belly, cut into 1-inch strips


Combine onion with next 5 ingredients. Pour over salmon bellies in a non-reactive container. Cover and refrigerate for 12 hours, turning occasionally. Remove salmon from marinade and air dry for 1 hour. Smoke-cook at 200°F for 2 hours in smoker oven usinghickory wood. 
Created by The Sporting Chef for Cookshack.