This smoky, bacon-infused glazed salmon adds loads of extra flavor with very little extra work, making it a perfectly yummy weeknight meal.
A sweet and smoky glaze made with brown sugar, ketchup, garlic and smoked paprika ramps up the flavor of quick-cooking salmon fillets to turn a simple weeknight meal into an easy family favorite.
More salmon recipes:
Smoky Bacon-Glazed Salmon
This smoky, bacon-infused glazed salmon adds loads of extra flavor with very little extra work, making it a perfectly yummy weeknight meal.
Ingredients
- 4 center-cut salmon fillets, skin removed (5 to 6 ounces each)
- 2 strips bacon, cooked and crumbled
- 2 teaspoons bacon fat
- 1 clove garlic, minced
- 1 tablespoon ketchup
- 2 tablespoons brown sugar
- 1 to 1-1/2 teaspoons smoked paprika
- 1/2 teaspoon salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 425°F, line a rimmed baking sheet with foil and coat with nonstick spray.
- Arrange the salmon fillets on the prepared pan and set aside.
- In a small bowl, thoroughly combine the bacon fat, garlic, ketchup, brown sugar, 1 teaspoon of the smoked paprika, salt and a few grinds of black pepper. Taste and add more smoked paprika if desired.
- Divide the glaze evenly over the salmon fillets and roast for 8 minutes.
- Remove from the oven and sprinkle the crumbled bacon over the fillets. Return the salmon to the oven until it’s cooked to medium doneness, 1 to 3 minutes longer. Serve immediately.
Nutrition
Calories: 334, Total Fat: 17g, Cholesterol: 103mg, Sodium: 477mg, Carbohydrates: 7g, Fiber: 1g, Sugar: 7g, Protein: 35g
Nutrition information is automatically calculated, so should only be used as an approximation.
hello am i able to/how can i do this on the stove top in a pan!
Hi Emily,
I think you can do this in a nonstick or well-seasoned cast iron skillet. Start with step 3 of the instructions, make the glaze and transfer it to a small bowl. Wipe out the pan, coat the bottom with a little oil, and heat for a minute on medium-high. Add the salmon, skin side down. Cook without moving until the skin is nicely seared and releases easily, 2 to 3 minutes. Carefully turn the fillets with tongs and continue cooking to desired doneness, 2 to 4 minutes additional. Top with the sauce/glaze.