Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Salmon Seared on Bacon with Balsamic Vinegar, Honey & Rosemary

Scott Phillips

Servings: 4

For this dish, you want the skin on the salmon to crisp up like the bacon on the other side. The fish should be scaled—if it’s not, ask your seafood seller to do it for you.

Ingredients

  • 1/4 cup balsamic vinegar
  • 1 Tbs. honey
  • 1/2 tsp. finely chopped fresh rosemary
  • 2 slices bacon
  • Four 6-oz. skin-on, scaled, center-cut salmon fillets
  • Kosher salt and freshly ground black pepper

Nutritional Information

      Calories (kcal) : 320
      Fat Calories (kcal): 120
      Fat (g): 14
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 4.5
      Cholesterol (mg): 110
      Sodium (mg): 440
      Carbohydrates (g): 7
      Fiber (g): 0
      Protein (g): 40

Preparation

  • In a liquid measuring cup, combine the vinegar, honey, rosemary, and 2 Tbs. water.
  • Cut the bacon slices in half crosswise. Lay a slice on the flesh side of each piece of salmon and arrange the salmon, bacon side down, in a 12-inch heavy-duty nonstick skillet. Sprinkle the salmon skin with salt and pepper.
  • Set the skillet over medium-high heat and cook until the bacon is golden and crisp, 4 to 5 minutes from when it begins to sizzle. Turn the salmon and continue to cook until the skin is crisp and the salmon is just cooked through, 4 to 5 minutes more.
  • Take the skillet off the heat and transfer the salmon to a platter. Pour off the fat and return the skillet to medium-high heat. Stir the vinegar mixture well and add it to the skillet. Simmer until slightly thickened, 1 to 2 minutes. Pour over the salmon and serve.

Serve with a basic polenta with herbs.

Reviews

Rate or Review

Reviews

  • MidwesternFoodie | 01/16/2013

    Quick, easy, delicious! I pre-cooked the bacon in the microwave first (til almost done) and only had skinless salmon. Definitely company worthy!

  • guadalupe | 03/31/2012

    Easy and delicious especially with the sauce.

  • gmkathy2 | 03/27/2011

    My salmon came out a bit dry; don't know why, probably just cooked it too long. The taste of the salmon with the bacon is quite nice. My husband and I both loved the sauce which I think would be great with chicken as well.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks