Remove bones, skin and ALL dark meat.

Cut salmon into chunks about the size of a large walnut.

Rinse pieces and pat dry 

Marinade salmon over night in your favorite BBQ sauce.

The next day, wrap each piece of salmon in 1/3 to 1/2 a strip of bacon.

Put a tooth pick through each one or line several up on a bamboo k-bob skewer.

Rub on a little extra BBQ sauce before or while grilling

Cook on a pre-heated grill over medium heat until the bacon is done. Turn several times to make sure the bacon cooks on all sides.

In a gallon size zip-lock bag mix the following

   1/3 cup of olive oil

   1 heaping tablespoon of blackened fish seasoning

   1/2 tablespoon of Tarragon seasoning

   1/4 to 1/2 teaspoon of garlic powder

Add 2 or 3 pounds of skinless salmon. Work the bag until all of the pieces are thoroughly covered with the mixture, then place in refrigerator for 18 - 24 hours.

Grill on foil or in a fish basket

Create a marinade using the following:

1 tablespoon tequila

1/2 tablespoon salt

1 tablespoon paprika

2 teaspoons fresh lime juice.  (None of that bottled stuff.)

2 teaspoons olive oil

1/2 teaspoon cayenne pepper. 

Marinade for 4-6 hours. ( Cook on grill in aluminum foil in the marinade and make sure its sealed)

Works for 4-6oz fillets.  Beacuse of the paprika and cayenne pepper the fish will be very red. (No worries)

Create a marinade using the following:

2 tablespoons red pepper flakes

1/2 cup peanut oil

4 tablespoons chopped green onions

4 tablespoons soy sauce

4 tablespoons balsamic vinegar

1 tablespoon sesame oil

3 tablespoons brown sugar

3 tablespoons minced garlic

1 1/2 tablespoons ground ginger

Marinade for 4-6 hours.  This will work for 4-8oz fillets. 

Cook on grill in aluminum foil.  (Cook in marinade and make sure its sealed as it cooks.)