Lay the salmon filet on your cutting board.
Pull out any pin bones that you find using a clean pair of needle nosed pliers or tweezers.
To find the pin bones, simply run your fingers along the fish and you'll feel the little bones sticking up just above the flesh. They are usually located right along the side of the thickest part of the fish.
Cut the fish into strips width wise. Use a piece of bacon to measure how wide it needs to be.
Once the strips are cut, use a sharp knife to remove the skin from each piece.
Roll (2) pieces in a plate of Jeff's rub to coat
Lay the pieces on top of each other. Thick part on top of the thin part of the fish.
Roll it together to form a circle.
While holding it securely, wrap a piece of bacon around it and secure with a toothpick or a piece of butchers twine.