Maple bacon-wrapped salmon

Maple bacon-wrapped salmon

Suggested material offered in store


4 salmon fillets, each about 5 ounces
2 sprigs tarragon, cut in 1/2
Zest of 1 lemon
8 slices maple smoked bacon
2 tbsp. maple syrup
2 tbsp. butter
1 tbsp. Stefano's olive oil
Salt and freshly ground pepper, to taste


Preheat oven at 375 F.

Season the salmon with salt and pepper.

Place a piece of tarragon and some lemon zest on top of each fillet of salmon.

Wrap 2 slices of bacon around each fillet of salmon, securing with toothpicks or wooden skewers.

Heat the butter and olive oil in a large oven-proof Julienne grill pan over medium-high heat.

Pan fry salmon on each side until golden brown, about 2 to minutes per side.

Brush each fillet with maple syrup.

Remove handle on Julienne Pan and transfer to oven.

Cook until fish is just cooked through and begins to flake when tested, about 7 minutes, depending on thickness of fish.


4 servings.

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