If you need a quick, keto-friendly meal that’s low in carbs but big on flavor, this bacon-wrapped salmon recipe is your new go-to. It’s incredibly easy to make, so you can whip it up in no time!
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Fresh vs. Frozen Salmon
For the freshest taste, try to cook fresh salmon the same day you buy it. If that’s not possible, wrap it well and store it in the coldest part of your fridge, but only for a day or two.
Frozen salmon, however, can last up to six months in the freezer. Plan ahead to thaw it overnight in the fridge or, if you’re in a hurry, submerge it in cold water for a couple of hours.
Removing the Pin Bones
Pin bones in salmon can be easy to miss. Run your fingers along the fillet to feel for them, or drape the fillet over an upside-down bowl to make the bones pop up for easier removal. A pair of needle-nose pliers can be super helpful here.
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Ingredients
- 2 salmon fillets, fresh or frozen (340 g)
- 4 slices of bacon (112 g)
- 1 tablespoon olive oil (15 ml)
- 2 tablespoons basil pesto
- 2 tablespoons paleo mayo (30 ml)
- Salt and freshly ground black pepper
Instructions
- Preheat your oven to 350°F (180°C).
- Pat the salmon fillets dry and wrap each with two slices of bacon. Place on an oven-safe tray and drizzle with olive oil.
- Bake for 15–20 minutes, or until the bacon is crispy and the salmon is cooked through.
- In a small bowl, mix the basil pesto with the mayo, and season with salt and pepper.
- Serve each bacon-wrapped salmon fillet with a dollop of pesto mayo on top.
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FAQs
- Can I use frozen salmon for this recipe?
Yes, you can use either fresh or frozen salmon for this recipe. Just be sure to thaw frozen salmon in advance—either overnight in the refrigerator or by placing it in cold water for a couple of hours if you need a quicker option. - How can I tell if my salmon has pin bones, and how do I remove them?
To check for pin bones, gently run your fingers along the length of the salmon fillet. If you feel any bones, you can remove them with needle-nose pliers or your fingers. Another method is to drape the salmon over an upside-down bowl, which causes the bones to protrude, making them easier to spot. - Do I need to season the salmon before wrapping it in bacon?
The bacon adds a nice level of saltiness to the salmon, but feel free to add a bit of salt and pepper if you like. The basil pesto and mayo topping also provide additional flavor, so you can customize the seasoning to your preference. - What sides pair well with bacon-wrapped salmon?
This keto-friendly salmon is versatile and goes well with various low-carb sides. Try it with a fresh spinach salad, steamed asparagus, roasted cauliflower, or a medley of sautéed vegetables for a balanced keto meal. - Can I prepare the pesto mayo sauce in advance?
Absolutely! You can make the pesto mayo ahead of time and store it in the refrigerator in an airtight container. This will save time when you’re ready to serve. - How do I know when the salmon is fully cooked?
The salmon should reach an internal temperature of 145°F (63°C). The bacon should be crispy, and the salmon will flake easily with a fork when it’s done. Depending on your oven and the thickness of the salmon, cooking time may vary, so check periodically. - Is there a substitute for paleo mayo in the pesto sauce?
If you don’t have paleo mayo, you can use regular mayo or a keto-friendly alternative. Adjust the seasoning if needed to maintain the flavor balance. - How many carbs are in this recipe?
Carb counts can vary based on the specific brands of ingredients used, but this keto bacon-wrapped salmon is very low in carbohydrates. For the most accurate nutritional information, calculate based on your chosen ingredients.
Enjoy this deliciously savory dish as part of your keto meal plan!
