You might recognize this as a variation of another salmon bacon we love from a previous cookbook. This particular version adds a whole new flavor level. Recently, we had a departing lodge guest request a baggie of this salmon bacon to travel home with. He lived in Africa!


6 ounces cold-smoked salmon lox (about 10 slices)

1∕2 cup Yukon Jack liqueur

1∕2 cup apple cider

1∕2 shallot, sliced


  • Author: Kirsten Dixon


Preheat the oven to 350°F. Cover a baking sheet with aluminum foil. Coat the foil with oil.

Lay down each of the pieces of salmon onto the baking sheet.

Place the liqueur, the apple cider, and the shallot into a small heavy-bottomed saucepan. Heat over medium-low heat until the mixture thickens slightly, about two to three minutes.

Brush the salmon with the Yukon Jack liqueur mixture. Place the baking sheet onto the center rack of the oven and bake for about 5 to 6 minutes or until the bacon is just crisp.

Makes about 10 slices of bacon.