Bacon wrapped salmon on the stove top, then broiled in the oven is oh so good for dinner. Get your Omega 3 with your favorite breakfast food wrapped around it tonight.
If you can just imagine how good bacon and salmon is, double that when you try this dish. Cooked right it will likely become your favorite way to cook fish. Flaky, moist with a punch of flavor. No need to pay high prices at a restaurant any longer when you try this tonight.
I cook this type of fish a lot. All 5 of us absolutely love it and it’s great for my cholesterol so there’s no downside. It can get a bit boring to make it the same way so after we fell in love with the best baked salmon in the oven I started thinking of other ways it could be cooked.
If you have a smoker I’d recommend how to smoke salmon too. BUT if you aren’t one for appliances other than what is in your home I thought a pan was the last and final method I hadn’t tried yet. Any pan will work but cast iron is always my favorite.
Ingredient Notes
Ok so adding a bit of pig isn’t the healthiest way to go but all in moderation I say. It’s only 2 bacon strips per salmon fillet and many times my girls and I will share one so now we’re down to 1 per person. 😉 Bacon just lends SO much flavor to any dish. So much that I don’t really feel like anything else is necessary.
Since this is a piece of seafood I thought a bit of freshness would be nice so a bit of lemon zest was added too. That is optional of course. All you need for this method is a pan, a bit of olive oil and what you’re cooking. An equal amount of cook time on each side is a must so it cooks evenly and all the way thru to the center.
How do you make this sweet?
You could add a bit of sweetness to the top near the end. We did this with a drizzle of maple syrup but you could sprinkle a bit of brown sugar on top instead too. That will create a savory sweet fish recipe that is out of this world. You do not need a lot, just a spritz of sorts.
Can you use frozen salmon?
You can actually cook frozen salmon but I wouldn’t recommend it in this case. Reason being is that if it isn’t defrosted it will release water when cooking and the bacon won’t turn out right. If you leave filets in the fridge overnight it will thaw out for the next day. If they’re packaged you can lay in a bowl of cool water to speed it up. Either type you use, Internal meat temp of fish should be right at 145 F.
Baked Option
Want to try this in your oven next time? Try baked teriyaki salmon in foil this way next time and see which one is your favorite. This is how long to cook salmon at 400. You can also drizzle with maple syrup at the end if you want more of a candied bacon flavor.
Bacon Wrapped Salmon Recipe
Equipment
- 1 pan
Ingredients
- 2 filets salmon, about 3-4" wide
- 1 pinch salt and pepper, to taste
- 1 tsp lemon zest
- 1 tbsp olive oil
- 4 strips bacon
- 2 tbsp maple syrup
Instructions
- Pat fillets dry with paper towels. Season outsides with salt, pepper and lemon zest if desired.
- Lay down two strips of bacon down horizontally with filet in center and wrap around the whole piece.
- Set your oven to boil and heat a cast iron skillet over medium heat on your stovetop.
- Add 1 tbsp olive oil to skillet and set down both pieces inside with skin side facing up. Cook for 2-3 minutes until bacon is browned, then flip over and cook another 2-3 minutes.
- Then transfer skillet from stovetop into oven on broil setting and cook about 3 minutes or until bacon is cooked to your liking and internal temp of fish is at 145 F.
- Remove and drizzle fish with maple syrup, serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Serve with bacon wrapped pork chops for another choice with some Qdoba salsa verde or teriyaki sauce on top. Side dishes I tend to make a lot would be a quick batch of pressure cooker white rice, steamed vegetables and or air fryer crab cakes.
Add a bit of sea salt and sweetness now if you want and serve immediately for best results. Remember that you do NOT want to over cook these and get them dry. It is better to take it out a bit early when it is still a bit pink inside and let it rest than to have it grey.
FAQ
1. Make sure to use a good quality cast iron skillet. A good one will help to sear the salmon and lock in the moisture.
2. Don’t overcrowd the skillet. If you are cooking multiple fillets, make sure to cook them in batches so that they have enough room to sear.
3. Don’t overcook salmon. It is a delicate fish and it can easily overcook. Cook until it is just cooked through, or until it flakes easily with a fork, then remove.
4. Serve with your favorite sides, this is delicious served with roasted vegetables, rice, or quinoa.
