How to Prepare the Salmon
To get nice even cubes, start with skinless salmon that’s at least an inch thick. But no worries if one side of your fillet is a little thin, you can still use it. Simply cut that section into slightly bigger pieces and fold it in half to create a thicker portion. This recipe would also work well with any firm white fish, like cod or haddock. Salmon is a delicate protein. The lemon juice will start to break down the proteins pretty quickly, effectively beginning the cooking process. That is also why you should not add the lemon juice over the salmon more than a couple of hours before grilling.
Use Any Fresh Herb You Fancy
I keep it simple and use chives to coat the salmon, but any soft fresh herb, like basil, parsley, or cilantro would be great. Woody herbs, like rosemary or thyme, are a little too strong in flavor, but if you want to try them—just use a little less.
Two Skewers are Better than One
I often double skewer any sort of kebab and this recipe is no exception. If you pierce a skewer through both edges of the bacon, not only are you guaranteed to keep it secure, it will also be easier to flip on the grill. A single skewer through the center can end up spinning around as the fish and bacon cooks and contracts, making it a little tricky to flip. I usually recommend using metal skewers as they are reusable and don’t burn on the grill. For this recipe, wooden toothpicks are okay because they’re not on the grill for long so they shouldn’t burn too badly. But use small metal skewers if you have them.
Make it a Kebab
You can cook the salmon bites kebab-style using longer skewers. Keep some space between each piece of salmon so that they don’t touch and cook more evenly. You may need to grill them for a bit longer too.
How to Set Up the Grill
Whether you use a charcoal or gas grill, you’ll need to create two grilling zones: high direct heat for searing the bacon and lower indirect heat for cooking the salmon through.
For a charcoal grill: Place the lit coals on one half of the grill, leaving the other half coal-free. For a gas grill: Turn on the burners on one side and keep the burners on the other side off.
Right above the fire, you’ll get direct heat. Away from the lit coals or above the burners kept off, you’ll get indirect heat.
Say No to Fish Stuck on Grill
Start with a clean and hot grill. Salmon likes heat, so make sure you are cooking it directly over the fire to start. Get the grill nice and hot and give the grill bars a really good scrub with a wire grill brush before you place the fish on top. Cook the salmon bites bacon-side-down on the grill. If they’re stuck when you try to flip them, let them be for a few more seconds before trying again. Once the bacon develops a little bit of a seared crust, it will naturally release from the grill bars.
Planning for Guests
You can assemble the salmon in the skewers up to 2 hours ahead of time—keep them chilled in the fridge—and then grill them once your guests arrive. These are best served hot off the grill! The lemon garlic mayo is really simple and quick. It will keep well in the fridge for up to 3 days, so you can make it ahead of time.
Grilled and Ready for Guests
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For a gas grill, turn on the burners on one side and keep the burners on the other side off. Right above the fire, you’ll get direct heat. Away from the lit coals or above the burners kept off, you’ll get indirect heat. Pierce two cocktail skewers through the salmon to secure the bacon snugly in place. Wrap the remaining salmon with bacon. At this point, you can chill them in the fridge for a couple of hours, uncovered, if you’re not grilling straight away. Place the salmon bites bacon-side-down onto the grill bars right over the fire. Cook for 2 to 3 minutes, undisturbed, until the bacon is crispy. Use a fish spatula to ease the salmon bites off the grill and flip them over, bacon-side-down, to cook for 2 to 3 minutes. Did you love the recipe? Give us some stars below!
