default
default
54.81.166.199

Item image

Smoked Salmon Bacon

Ingredients

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

Instructions

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.
 
Created by The Sporting Chef for Cookshack.