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Bacon-Wrapped Salmon
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⏲ ~31 min total · prep 15 · cook 16 · 4 servings
Published Sep 15, 2026 · Updated Sep 15, 2026
Cedar floats, and any section that edges out of the water dries and defeats the soak. Weight it with a can for the full 2 hours. A dry plank flames up; a soaked one only smokes, as the recipe puts it.
Lay the fillets skin-side down with their edges barely meeting on the plank. They support each other and cook at the same rate. Crowded any tighter and the middle fillet lags by several minutes.
Olive oil goes in a little at a time with the whisk moving, or the sauce splits into a greasy puddle. Done right, it turns creamy and holds its shape on a spoon. If it breaks anyway, whisk a teaspoon of mustard in a clean bowl and stream the broken sauce into it.
Pull the plank at 125-130°F in the thickest part. The fish carries over a few degrees as you carry it to the table, and the flesh keeps setting while it sits. Past 140°F salmon squeezes out its moisture and turns dry.
The remaining dill scatters over the hot fish off the grill, so it wilts slightly and stays green. Added earlier it would blacken under the lid. Carry the plank out on a sheet pan or trivet.
Set the plank on a trivet in the middle of the table and let it be the centerpiece. Pass the mustard-dill sauce in a small bowl with the lemon slices beside it, and make extra sauce if you can, because people use more than you expect. Asparagus or a cucumber salad sits alongside without competing, and at 2.8 net carbs a serving the plate has room to be generous. Scrape the skin off the wood afterward; it lifts away in sheets once the fish is gone.
Pick the flesh off the plank once everything cools and refrigerate it in a shallow container for 3 to 4 days. The sauce keeps separately for the same stretch and firms in the fridge; set it out for 20 minutes and whisk it back to life. Leftover salmon is good cold over greens or gently warmed in a low oven. Cooked salmon freezes for 2 to 3 months, though the texture turns slightly flaky-dry after thawing. The plank itself is spent after one roast; let it cool completely and discard it.
Yes. Two hours saturates the wood enough that it smokes slowly for the entire roast instead of catching fire. A 15-minute soak gives you a plank that edges toward flame before the fish is done. Weight it with a can so it stays under.
Untreated cooking-grade cedar, about 14x7 inches for this recipe. Avoid sanded or finished planks and anything sold as decorative. Kitchen supply stores and supermarket grilling aisles carry planks labeled for cooking.
The plank sits over the unlit side so the wood smolders rather than burns while the fillets roast gently for 15-18 minutes. A plank over live flame is how grill fires start. The closed lid keeps the smoke circulating around the fish.
Yes, up to a day ahead. It firms in the refrigerator, so set it out for 20 minutes and whisk vigorously before serving. The allulose keeps it from turning thick and syrupy the way a sugared dressing would.
The flesh turns pale at the edges and reads 125-130°F in the thickest part, with thin ribbons of smoke curling off the wood. Flakes at the corner of one fillet should separate in thick, moist sections. The walk to the table finishes the center.
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