Bacon Wrapped Salmon Medallions with Burnt Lemon Cream Sauce

Looking for some decadent holiday or New Years Eve dinner inspiration? Well have we got the recipe for you!

Our friend and BBQ master, Steve W, has created a fantastic twist on a classic: bacon wrapped tenderloin and has paired it with a creamy lemon sauce, that is sure to delight your dinner guests. Add brussel sprouts or any roasted vegetables of your choice, and you are all set.

He has added a few tips before you get started: First, use thin cut bacon so it cooks through by the time the salmon is done. Best to use a meat mallet and pound the bacon even thinner. This also widens the bacon so when you wrap the salmon you get more coverage. And second, toast your panko in the oven for 5 minutes or so and let cool before applying to the salmon. This step is totally optional, but it just makes for a nicer looking presentation in the end.



  • 4 x 4oz (115 gram) Skipper Otto salmon fillet portions (any type, skin off)
  • 4 strips thin cut bacon
  • 1/4 cup panko crumbs
  • 4 tsp prepared horseradish
  • 1 tsp salt
  • 7 tsp fresh ground black pepper – divided
  • 1 tsp fresh chopped dill
  • Vegetable spray

Lemon Sauce:

  • 1.5 cups whipping cream
  • 1 lemon – cut in half
  • 1 sachet (4.5 grams) chicken stock powder / cube
  • Pinch garlic powder
  • Salt and pepper to taste


  1. Roll up each salmon fillet skin side in. Depending on the thickness of your salmon portions, you may need to put cuts in the flesh side so it rolls up easily. Then lay the rolled up salmon on a slice of bacon and roll it tight with about 1/2 inch overlap of the bacon. If you overlap the bacon too much, the inner layer may not cook through. Wrap each bacon wrapped salmon medallion tightly in plastic wrap. Twist the ends of the plastic wrap so it tightens up around the fish. The goal is to form the salmon / bacon into a tight medallion to avoid using toothpicks to hold it together. Let rest in the fridge for at least 1 hour to help it keep its shape. This can be done a day ahead.
  2. If toasting the panko, preheat the oven to 350F/180C. Spread panko out on a small rimmed baking sheet and spray with a bit of vegetable spray. Cook for about 5 minutes stirring every minute of so. Once toasted, remove and let cool. Once the panko has cooled, add the salt, 1 teaspoon of the pepper and the dill. Set aside until ready to cook.
  3. Preheat the BBQ for indirect cooking trying to get a temperature of about 400F/230C on the indirect part of the grill. Or preheat your oven to 400F/230C.
  4. Unwrap the salmon medallions and roll the bacon edge in the remaining 6 teaspoons (2 tablespoons) black pepper. Spread 1 teaspoon of the prepared horseradish on the tops of each of the salmon medallions then coat that with the panko mixture.
  5. Once the BBQ is preheated, place the salmon on the indirect part of the grill, panko topping side up and add the lemons to the direct heat side of the grill, cut side down. If you’re using the oven, place the salmon on a lined rimmed baking sheet.
  6. Bake for about 20 minutes or until the center of the salmon is at least 125F/52C and the bacon is cooked.
  7. Remove the lemon from the grill once charred. About 2 or 3 minutes
  8. While the salmon is cooking make the sauce by adding the whipping cream, juice from the lemon, chicken stock powder and garlic powder to a medium saucepan over medium high heat. Bring the sauce to a gentle boil while stirring occasionally. Reduce heat to medium and continue to cook until you get the sauce to the consistency you like. (10-15 minutes). Season with salt and pepper as required.
  9. Once the salmon is cooked, move from the BBQ/ oven and let rest covered for 5 minutes


Plate the salmon, drizzle the lemon sauce over the salmon and garnish with dill and lemon zest. Add your favourite sides like roasted vegetables and enjoy!

Servings: 4 people

Recipe shared with us by our friend and member Steve W. – see more of his recipe creations on Instagram

Allison Hepworth - December 13, 2023

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Bacon Wrapped Salmon Medallions

Allison Hepworth - December 13, 2023

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