In a small bowl or measuring cup, mix together the maple syrup, Dijon mustard, freshly ground pepper, and salt. 

Brush the salmon with some of the glaze, wrap each piece of the salmon with 2 of the bacon sliced tucking the ends under. 

Place in a small dish or plate and Brush more of the glaze over the wrapped fillets, reserving some for a final glaze later. 

Cover and Refrigerate for at least 40 minutes and up to 3 hours. 

Meanwhile preheat the oven to 425°. 

Have a cooking tray with an oven safe rack ready. 

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.

Brush the fillets with some of the reserved glaze keeping half for a final glaze.

Bake for 10 minutes.

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.

Let sit for a few minutes to rest.

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.

Serve the fillets with the seared lemon halves.