Bacon Salmon Salad with Capers & Roasted Red Peppers

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by 365daysofbacon


I love variations on [insert meat of your choice, e.g., “tuna”] salad.

It’s like … creamed meat. Plus bacon.

(See how I did that? It’s my bacon tactical distraction theory: add the word “bacon” to a statement and you can totally offset whatever else you said. Like “creamed meat.” Grossness)

But really, it’s great in the dead of winter when you need something of substance and comfort. Endlessly versatile. Works with whatever you have on hand.

Thick. Satisfying.


Bacon Salmon Salad with Capers & Roasted Red Peppers


  • Bacon and/or bacon grease
  • Mayo (QUALITY mayo. make your own or use a quality mayo – please say no to soy, GMOs, artificial anything, etc)
  • Salmon (canned or leftover)
  • Capers
  • (Roasted) Red Peppers
  • Lemon juice
  • Salt & pepper
  • Lettuce


  1. Cook bacon, drain, cool, and crumble. Retain grease. If just using grease, heat grease till liquid.
  2. Mix together mayo and lemon juice.
  3. Add salmon, capers, and red peppers.
  4. Add crumbled bacon and/or bacon grease.
  5. Salt and pepper to taste.
  6. Spread on lettuce or make in a wrap and enjoy!

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