Salmon Steaks & Bacon Kebabs Recipe


Serve as an appetizer while the rest of the dinner cooks on the barbecue, or as a main course, accompanied by a bola of Garlic &Spring Onion Mash and a crisp green salad.


  • 375g (12oz) salmon steaks, cut into about 30 cubes

  • 8 rashers smoked streaky bacon

  • 8 cherry tomatoes

  • 2 tbsp olive oil

  • 1 tbsp balsamic vinegar

  • Tarragon Sauce

  • 3-5 shallots, chopped

  • 1 garlic clove, finely chopped

  • 125ml (4fl oz) dry white wine

  • 1 tomato, diced

  • 3 tbsp dried tarragon, or 15g (1/2 oz) chopped fresh

  • 1 tbsp chopped fresh parsley

  • 125ml (4fl oz) fish stock

  • Salt and black pepper


  1. To make the sauce, combine half the shallots with the garlic, wine, tomato, tarragon and parsley in a small pan. Bring to the boil and cook over a high heat for 3-4 minutes until it is reduced to about 2 tablespoons of liquid.

  2. Add the stock and continue to cook over a high heat until it reduces again to about 4 tablespoons. Strain and leave to cool. Season with salt and pepper; it should have a strong, slightly sour and herby taste.

  3. Light the barbecue or preheat a gas barbecue. Get 8 skewers ready - wooden skewers should be soaked in cold water for 30 minutes.

  4. Thread the skewers, using 1 slice of bacon and 3-4 cubes of salmon steaks per skewer. Alternate the bacon and the salmon, letting the bacon wind its way from end to end of each skewer so that it bastes the salmon as it cooks. Place a cherry tomato at the end of each skewer.

  5. Lay the skewers on a plate and sprinkle with the remaining shallots, the olive oil and balsamic vinegar, and 3 tablespoons of the Tarragon Sauce. Leave for about 10 minutes or until ready to cook.

  6. Place the skewers over hot coals and cook quickly, turning several times, until the bacon is well-browned and the salmon steaks is cooked through, about 6 minutes. Drizzle each skewer with a little of the remaining sauce. Serve this salmon steaks & bacon kebabs immediately with Garlic & Spring Onion Mash and a crisp green salad.

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