Craving something savory, satisfying, and incredibly fast? Meet my go-to lifesaver meal: Smoked Salmon and Bacon Rolls. When I’m in a rush and need a real-food fix, this is the recipe I turn to time and time again. It relies on a few simple staples I always have on hand—smoky salmon, savory bacon, and a bottle of my favorite barbecue sauce. The combination is pure magic: salty bacon wrapped around delicate smoked salmon, all ready to be dunked in a ridiculously easy, creamy BBQ dip. Trust me, once you try these, they’ll become a weekly staple for you, too!
Ingredients
• Smoked Salmon Bacon Rolls
• MAKES 16 rolls (4 per serving)
• PREP TIME: 10 minutes
• COOK TIME: 10 minutes
• 8 strips bacon, about 8 oz / 225 g
• 8 oz / 225 g smoked salmon, cut into 16 squares
• Creamy BBQ Dipping Sauce
• ½ cup / 105 g mayonnaise
• 2 tablespoons sugar-free barbecue sauce
• Special Equipment
• Toothpicks
Instructions
1. Cook the bacon in a large skillet over medium heat for 8 to 10 minutes. You want it to be lightly browned and have rendered some fat, but still be pliable enough to roll without breaking. Avoid making it crispy.
2. Once cooked, transfer the bacon to a plate and carefully slice each strip in half lengthwise, creating 16 long, narrow pieces.
3. Place a square of smoked salmon at one end of a bacon strip. Tightly roll the bacon around the salmon and secure the roll with a toothpick.
4. Repeat the process with the remaining bacon and salmon to create 16 rolls.
5. In a small bowl, whisk together the mayonnaise and barbecue sauce until smooth to create the dipping sauce. Serve immediately alongside the fresh rolls.
Nutritional Information
• Per serving (4 rolls with sauce)
• Calories: 324
• Total Fat: 28.5 g
• Saturated Fat: 6.5 g
• Sodium: 1492 mg
• Net Carbs: 2.6 g
• Protein: 13.9 g
Pro Tips
• For perfectly pliable bacon, be careful not to overcook it. You want it cooked through but still flexible enough to roll without snapping.
• Don’t be afraid to experiment with different flavors of smoked salmon! A peppercorn-crusted, dill-infused, or even a sweet-brined variety can add a unique and delicious twist.
• To make ahead, prepare the rolls and the dipping sauce but store them in separate airtight containers in the refrigerator for up to 3 days. Assemble just before serving for the best texture.
• Not a fan of BBQ sauce? These rolls are fantastic served with a Creamy Italian or a fresh, herby Green Goddess dressing for dipping.
FAQ
Q: How do I keep the bacon from getting too crispy for these rolls
A: The key is to cook the bacon over medium heat for just 8 to 10 minutes. You want it lightly browned and to have rendered some fat, but it must remain pliable and flexible enough to roll around the smoked salmon without breaking.
Q: Can I make these smoked salmon and bacon rolls ahead of time
A: Yes, you can prepare the components in advance. Cook the bacon and mix the dipping sauce, then store them in separate airtight containers in the fridge for up to 3 days. Assemble the rolls right before you plan to serve them for the best texture.
Q: What other dips can I use for these bacon salmon rolls
A: While the creamy BBQ dip is delicious, these rolls are also fantastic with other sauces. Try serving them with a Creamy Italian dressing, a fresh Green Goddess dressing, or any other of your favorite creamy dips.
Q: Is this recipe keto-friendly
A: Absolutely. With only 2.6g of net carbs per serving, these Smoked Salmon and Bacon Rolls are a perfect keto-friendly appetizer or snack. Just be sure to use a sugar-free barbecue sauce for the dipping sauce.
