Candied Bacon Salmon Board

Ingredients

• 2 lb Salmon Fillet (skinless, boneless, one solid piece)
• 2 Tbsp Kosher Salt (for curing)
• 2 Tbsp Brown Sugar (for curing)
• 8 oz Cream Cheese (softened to room temperature)
• 1 Jalapeño (seeded and finely chopped)
• 1 Tbsp Capers (rinsed and drained)
• 2 Tbsp Fresh Dill (chopped)
• 1 Lemon (zest and juice)
• 1 tsp Barbecue Rub (mild, no sugar)
• 1/2 tsp Black Pepper (freshly ground)
• 1/2 tsp Garlic Powder
• 1/4 tsp Chili Flakes
• 1 cup Applewood Chips (for smoking)
• 2 Tbsp Maple Syrup (pure grade A)
• 1 Tbsp White Miso Paste
• 4 Bacon Strips (thick cut, for candied garnish)
• 1 tsp Brown Sugar (for bacon)

Instructions

1. Season Salmon for Curing

   Pat the salmon dry, then evenly coat the entire surface with 2 Tbsp kosher salt and 2 Tbsp brown sugar. Place on a rimmed baking sheet and cover loosely with plastic wrap.

   Time: PT5M

2. Cure Overnight

   Refrigerate the seasoned salmon for 12 hours (or overnight) to draw out moisture and begin flavor development.

   Time: PT12H

   Temperature: 4°C

3. Rinse and Form Pellicle

   After curing, rinse the salmon under cold water to remove excess salt and sugar. Pat dry, then return to the refrigerator uncovered for 4 hours to develop a tacky pellicle.

   Time: PT4H5M

   Temperature: 4°C

4. Slice Salmon into Strips

   Using a sharp knife, cut the salmon into five equal long strips, each about 1‑inch wide.

   Time: PT5M

5. Prepare Cream‑Cheese Filling

   In a mixing bowl, combine 8 oz softened cream cheese, 1 finely chopped jalapeño, 1 Tbsp rinsed capers, 2 Tbsp chopped dill, juice of half the lemon, and 1 tsp barbecue rub. Mix until smooth.

   Time: PT10M

6. Roll Salmon with Filling

   Lay a salmon strip flat, spread a thin line of the cream‑cheese mixture along its length, then gently roll tightly, forming a compact “salmon cake.” Repeat with all strips.

   Time: PT10M

7. Season Rolled Salmon

   Sprinkle the rolled salmon cakes evenly with 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp chili flakes.

   Time: PT2M

8. Smoke Over Applewood

   Preheat your smoker or grill to 200°F (93°C). Add applewood chips and place the salmon rolls on the rack. Smoke low and slow for about 2 hours, or until the internal temperature reaches 120°F.

   Time: PT2H

   Temperature: 200°F

9. Make Maple‑Miso Glaze

   While the salmon smokes, combine 2 Tbsp maple syrup, 1 Tbsp white miso, and the zest of the remaining half lemon in a small saucepan. Warm over low heat, stirring until smooth and glossy.

   Time: PT5M

   Temperature: low heat

10. Glaze and Finish Smoking

    Brush the glaze over the smoked salmon rolls, then return to the smoker for an additional 5‑10 minutes, or until the internal temperature reaches 130°F (54°C) and the glaze has set.

    Time: PT10M

    Temperature: 200°F

11. Prepare Candied Bacon (Optional)

    Preheat oven to 375°F (190°C). Lay 4 bacon strips on a foil‑lined baking sheet. Brush each strip with 1 tsp maple syrup and sprinkle with 1 tsp brown sugar. Bake 15‑20 minutes until crisp, then crumble over the finished salmon boards.

    Time: PT20M

    Temperature: 375°F

12. Rest and Serve

    Allow the salmon boards to rest for 5 minutes. Slice each roll into bite‑size rounds, arrange on a platter, and garnish with candied bacon crumbles and a lemon wedge.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

1 g