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Salmon Seared on Bacon with Balsamic Vinegar, Honey & Rosemary

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Serves 4

  • To learn more, read:
    Quick Fish
  • by from Fine Cooking
    Issue 90

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.

  • 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

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.

Serving Suggestions

Serve with a basic polenta with herbs.

nutrition information (per serving):
Calories (kcal): 320; Fat (g): fat g 14; Fat Calories (kcal): 120; Saturated Fat (g): sat fat g 2.5; Protein (g): protein g 40; Monounsaturated Fat (g): 4.5; Carbohydrates (g): carbs g 7; Polyunsaturated Fat (g): 5; Sodium (mg): sodium mg 440; Cholesterol (mg): cholesterol mg 110; Fiber (g): fiber g 0;

Photo: Scott Phillips

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

Easy and delicious especially with the sauce.

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.

Really good recipe. The bacon protects the fish and makes it easier to turn over. The sauce adds a nice tang. I used maple syrup instead of honey - suites salmon better. Definitely making this a usual recipe.

This is so easy to make and has such great flavor. The bacon, while adding flavor to both the salmon and the simple sauce, also adds a crisp cap to the fish (something my family loves). I have made this for midweek dinners several times and for friends for lunch. Always a hit!

sauce was diffucult to thicken. diffucult to cook bacon without burning. loved the flaovor!

We really enjoyed this salmon dish. My husband generally does not like salmon but he gave it 2 thumbs up. The balsamic sauce gave it a special flavor. We used wild caught Pacific salmon. Very mild flavor.

excellent with fresh king salmon. we used a local lavender honey from our farmer's market, rosemary from our herb garden, and napa natural grand balsamic vinegar (18 years old). only dissent (and that, very mild): the vinegar perhaps made it a tad too sweet. arcata, california

Excellent and so easy. The flavour combination of the bacon and the balsamic vinegar with the salmon is amazing. Used wild sockeye fillets without skin as this is what I had. Made it the second time for company and they left with the recipe.

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