Maple Bacon Salmon
Rating
Feeding a crowd? This Maple Bacon Salmon is just the thing. Loaded with smoky flavor, it'll turn even the biggest fish skeptics into fans.
Ingredients
- FOR THE SALMON
- 1 lemon, sliced
- 1 (2¼-lb.) skin-on salmon fillet
- 2½ tsp. McCormick Himalayan Pink Salt Black Pepper & Garlic Blend, divided
- 1 tbsp. Dijon mustard
- ⅓ c. extra-virgin olive oil
- 2 tbsp. fresh lemon juice
- 2 tbsp. maple syrup
- Finely chopped chives, for garnish
- FOR THE CANDIED BACON
- 3 tbsp. maple syrup
- 1 tbsp. packed brown sugar
- ¼ tsp. McCormick Himalayan Pink Salt Black Pepper & Garlic Blend
- 6 slices bacon
Instructions
- Preheat oven to 400°. Place lemon slices on bottom of 9”-x-13” baking dish and place salmon on top. Season salmon all over with 2 teaspoons McCormick Himalayan Pink Salt Black Pepper & Garlic Blend.
- In a medium bowl, whisk together mustard, oil, lemon juice, maple syrup, and remaining ½ teaspoon McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend. Pour sauce over salmon.
- Roast salmon until cooked through and flakes easily with a fork, 20 to 25 minutes. Turn oven to broil and broil until golden if desired, about 3 minutes.
- Meanwhile, make candied bacon: In a small bowl, whisk maple syrup with brown sugar and ¼ teaspoon of McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend. In a large skillet over medium, cook bacon until lightly golden on both sides, about 4 minutes per side. Drain bacon fat.
- Return skillet to medium heat and pour maple syrup mixture into pan. Add bacon and cook, turning slices frequently until liquid is almost absorbed and bacon is glazed, 3 to 4 minutes.
- Using tongs, carefully transfer bacon to a work surface to cool completely. Crumble bacon and sprinkle with chives over cooked salmon before serving.
