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Quick Keto Bacon-Wrapped Salmon Recipe

If you’re looking for a quick and easy meal for your ketogenic diet, look no further! This quick keto bacon-wrapped salmon recipe is wicked fast to prepare and low in carbohydrates.

Fresh vs. Frozen Salmon

Fresh salmon is best eaten the same day that you buy it. If you can’t make that happen, wrap it up and keep it in the coldest part of your fridge – but only for a day or two.

Frozen salmon, on the other hand, can chill out for up to six months before use. Either transfer the fish from the freezer to the refrigerator the night before cooking or put them under cold water for a couple hours for a faster thaw.

You can buy either fresh or frozen salmon for this keto recipe; just make sure you plan ahead so your fish is ready when you are.

Removing the Pin Bones

These tiny bones may or may not have been removed for you, so it’s always a good idea to check. Nobody likes the unpleasant sensation of biting down on an unyielding object when you aren’t prepared for it.

There are two ways to find the bones, which aren’t always obvious to the naked eye. First, you can run your fingers along the length of the filet. If the bones are there, you should feel them.

To make them even more obvious, you can drape the salmon over an upside down bowl. Inverting the fish will make the pin bones pop out for easy detection and removal.

Needle nose pliers work well for this task, but you could use your fingers if you don’t have the tool handy.

Now that you’re an expert in salmon preparation, I’ve got lots of other recipes to try. Check them out here.

Quick Keto Bacon-Wrapped Salmon Recipe

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Dinner, Lunch
• Cuisine: American

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Ingredients

• 2 filets of salmon, fresh or frozen (340 g)
• 4 slices of bacon (112 g)
• 1 Tablespoon of olive oil (15 ml)
• 2 Tablespoons of Basil Pesto
• 2 Tablespoons of Paleo mayo (30 ml)
• Salt and freshly ground black pepper

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Instructions

1. Preheat the oven to 350°F (180°C).
2. Pat dry the salmon and wrap with the bacon. Place onto an oven-safe tray and drizzle with the olive oil. Bake for 15-20 minutes.
3. Meanwhile, combine the pesto and mayonnaise together in a small bowl. Season with salt and freshly ground black pepper.
4. When ready to serve, place a dollop of the pesto and mayo on each bacon-wrapped salmon.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 3 g

Nutrition

• Calories: 1175
• Sugar: 1 g
• Fat: 109 g
• Carbohydrates: 3 g
• Fiber: 0 g
• Protein: 49 g