Sweet savory wrapped tasty, Bacon Wrapped Maple Glazed Salmon is mouthwatering goodness.
I was looking to cook something this past day off that was savory, sweet and flavorful. I had some bacon sitting in my fridge that was in need to be used and I was craving fish, what to cook? Why bacon wrapped salmon of course.
The smokey flavor of the bacon and the richness of the salmon play off each other perfectly. This is a main course that can be thrown together in minutes and other than the marinating takes longer to heat up the oven or cook to a side dish and or vegetable.
Salmon is one of the easiest fish to handle and to cook. It is very forgiving piece of fish that is great to cook in a variety of ways. Cooking fish can be intimidating but this bacon wrapped salmon is very easy to do with no real fuss. It appeals to people usually who don’t like fish as salmon is a firm fish and of course bacon!
If you like this dish please let me know in the comments below and subscribe to my mailing list. I hope you will try this easy savory and sweet main dish that I love.
Salmon Fillets wrapped with bacon and glazed with Maple Mustard glaze
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1/4 teaspoon ground black pepper
- 1 pinch salt
- 4 slices thin sliced bacon don't use thick sliced
- 1 lb piece salmon fillet, divided or 2 individual pieces
- 1 lemon halved
- olive oil for brushing lemon halves and for brushing the rack
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In a small bowl or measuring cup, mix together the maple syrup, Dijon mustard, freshly ground pepper, and salt.
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Brush the salmon with some of the glaze, wrap each piece of the salmon with 2 of the bacon sliced tucking the ends under.
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Place in a small dish or plate and Brush more of the glaze over the wrapped fillets, reserving some for a final glaze later.
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Cover and Refrigerate for at least 40 minutes and up to 3 hours.
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Meanwhile preheat the oven to 425°.
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Have a cooking tray with an oven safe rack ready.
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Brush the rack with some of the olive oil. When the salmon is done marinating, place each piece of the fillets on the rack making sure you have enough room on each side for air circulation.
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Brush the fillets with some of the reserved glaze keeping half for a final glaze.
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Bake for 10 minutes.
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Brush the remaining glaze over the fillets. Bake for 6 – 8 minutes more until the bacon is crisp and the salmon is opaque and cooked through.
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Let sit for a few minutes to rest.
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Heat a skillet to medium high heat . Brush the cut ends of the lemon halves with olive oil and quickly sear the lemon halves cut side down for 2-3 minutes, until the ends are grilled.
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Serve the fillets with the seared lemon halves.
This can easily be converted for more portions.
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