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Bacon-Wrapped Ranch Salmon Fillet Recipe

Updated on December 24, 2011

Who am I?

I am not a professional chef.  Nor am I a recipe writer.  But I do love good food, and I love experimenting in the kitchen.  So I decided to share some of my recipes with you in my "Adventures in the Kitchen" Recipe Series.  I like a lot of flavors, and like Paula Dean, my recipes are usually "not so healthy".  I live alone, so I cook for one, but my recipes can easily be used to cook for a larger number of people.  If you have any suggestions on how to improve my recipe, variations, or need to warn people that this recipe isn't as good as it sounds, please feel free to comment.  Until then, Bon Apetite!


Lets first go over a few tips for cooking salmon.

1) I find that the skin of salmon, while fattening, is especially good at soaking up flavors. So, if you're willing to eat a few extra calories, keep the skin on. I usually rip it off after its done cooking and eat it separately.

2) The bones in salmon are typically pretty thin, so if you don't want the extra cost of buying boneless, go ahead and leave them in. they are relatively easy to either swallow or remove. I personally take them out because I find them annoying.

3) You can tell when the salmon is done because it will be completely white and quite a bit firmer.

4) Salmon is great for your heart, its full of Omega 3 acids that help with diseases such as hypertension, and supposedly its also great for fertility!


1 1lb Boneless Salmon Fillet

2 Strips of Smoked Bacon

3-5 oz Ranch Dressing

1/4 Chopped or Diced Onion

Various Spices (Suggested: Oregano/Italian Seasonings, Garlic Salt)


1) Preheat Oven to 425 degrees.

2) Line Glass Casserole/Baking Dish with Aluminum Foil

3) Rub Spices onto both sides of Salmon. (I prefer to use a mix of Italian Spices and Garlic, but if that's not your thing you could also use Cilantro or Lemon Pepper)

4) Pour Ranch onto both sides of Salmon and spread evenly with Spatula (your hands will most likely get messy)

5) Sprinkle onions over fish

6) Wrap Bacon around the Fillet in a spiral or criss-cross fashion (If your hands don't get messy you're not doing it right!). The effect should be that the bacon keeps in most of the ranch and onions as it cooks.

7) Cover in tinfoil, this keeps it moist and the flavors in.

8) Bake for 45 Minutes or until white in the middle

This is my first recipe, so please give suggestions on how to write these better. Oh, and Enjoy!

© 2010 rdlang05


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    • rdlang05 profile image

      rdlang05 6 years ago from Minnesota


      Nice. I will have to try it with pepper bacon. I bet it adds a bit of a kick to it.

    • profile image

      roger 6 years ago

      good stuff, i used a nice pepper bacon, was awesome simple quick and easy, with bacon you can never go wrong

    • rdlang05 profile image

      rdlang05 7 years ago from Minnesota

      Thanks! Good to know i'm not the only one who thinks this will be good!

    • minnow profile image

      minnow 7 years ago from Seattle

      nice hub! I usually keep the skin on the salmon and then take it off when I am eating--don't know why. In your recipe, it definitely works to take the skin off so you can distribute the flavor. Thumbs up!