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.