recipes articles & more

How to Make Barbecued Chicken
Ingenious Kitchen Tips
Recipes Dads Love
How to Make Chocolate Soufflés
Tour Steven Raichlen's Kitchens
How to Roll a Roulade Cake
10-Minute Strawberry Recipes
Quiche Recipe: Create Your Own
Strawberry Mojito
Win Steven Raichlen’s Must-Have Grilling Tools

Print It| Add to Favorites| | Pin It

Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners.
Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Salmon Seared on Bacon with Balsamic Vinegar, Honey & Rosemary

by Leslie Pendleton

read reviews (10)

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. Serves 4

To learn more, read the article:
Quick Fish

Get a quick and delicious recipe every day with our FREE Make it Tonight newsletter Make it Tonight Recipe

rosemary balsamic vinegar salmon more more

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

photo: Scott Phillips

From Fine Cooking 90 , pp. 86a

December 4, 2007

user reviews

Rate this Recipe

by MidwesternFoodie, 1/16/2013Quick, easy, delicious! I pre-cooked the bacon in the microwave first (til almost done) and only had skinless salmon. Definitely company worthy!

by guadalupe, 3/31/2012Easy and delicious especially with the sauce.

by gmkathy2, 3/27/2011My 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.

by Lupini, 12/24/2010Really 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.

by sbgolden, 8/12/2009This 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!

by chloesmom, 1/31/2009sauce was diffucult to thicken. diffucult to cook bacon without burning. loved the flaovor!

by Ricksbabe2, 1/26/2009We 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.

by sewapel, 8/5/2008

by ARTHURZICH, 6/27/2008excellent 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

by pikpik, 1/9/2008Excellent 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.

see all recipes