• 4 8-ounce salmon filets, skin removed
• Salt and pepper
• 16 slices meaty, smoky bacon (not thick cut), such as Oscar Meyer all-natural smokehouse
• 1 cup sour cream
• 1 teaspoon hot sauce, such as Tabasco
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1 large clove garlic, grated or pasted
• 1/2 cup finely chopped herbs (a handful of each), such as parsley, dill, chives and cilantro
• 4 to 5 large radishes, very thinly sliced or cut into matchsticks
• 2 scallions, very thinly sliced

Preheat oven to 425°F. 

Season the salmon with salt and pepper. Shingle or layer 4 thin slices of bacon over each piece then wrap around the filets. 

Place a wire rack in a rimmed baking sheet then arrange salmon on rack. Roast until the bacon is crisp and the salmon is opaque, 16-18 minutes. 

Meanwhile, in a small bowl, combine sour cream, Tabasco, Worcestershire, lemon juice, garlic, herbs, salt and pepper. 

Serve bacon-wrapped salmon topped with ranch sour cream and garnished with radishes and scallions. 

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