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Bacon Salmon

Bacon Salmon Skewers from the Grill – juicy at 160–180 °C | with Rock’n’Rubs “How much is the Fish?” & grilled orange (55–60 °C core temperature)

Ingredients for 2 servings:

  • 400 g salmon fillet, skinless
  • 12 slices of bacon
  • Olive oil
  • "How much is the Fish?" by Rock'n'Rubs
  • 1 untreated orange
  • 4 grill skewers

Preparation

Step-by-step instructions

  1. 1

    Step-by-step instructions

    Remove the bones from the salmon fillet and cut into about 12 cubes (approx. 3 cm each). Drizzle with a little olive oil and season evenly with "How much is the Fish?" seasoning blend, then mix gently.

  2. 2

    Wrap

    Wrap each salmon cube all around with bacon, placing the seam side down.

  3. 3

    Skewer

    Thread the cubes onto grill skewers (soak wooden skewers in water for 20 minutes beforehand).

  4. 4

    Prepare the grill or oven

    Set up for indirect, medium heat at 160–180 °C (oven option: 180 °C top/bottom heat). Halve the orange.

  5. 5

    Grill/Cook

    Grill the skewers indirectly for 10–15 minutes until the core temperature reaches 55–60°C (translucent and juicy). For a bit of crust, briefly sear the bacon directly over the heat.

  6. 6

    Roast & finish with orange

    Briefly grill the orange halves directly over the heat. Squeeze them over the salmon just before serving.

  7. 7

    Serve

    Top with fresh herbs if desired. Pairs well with salad, grilled vegetables, or rice.

Tip

  1. Wrap the bacon with a slight overlap to help it hold together better. Cook on a rack over a baking sheet in the oven; finish with the broil function for extra crispiness.