Bacon-Wrapped Broiled Salmon 4.000

Andrea Grablewski

Dinner in Minutes Jan 16, 2008

This preparation is especially good for weekly salmon eaters who are looking for something different. Cookbook author James Villas notes that this dish is popular in Norway, made with a leaner Danish back bacon. But he recommends a streakier bacon to baste the fish while it's under the broiler. Norwegians often accompany bacon-wrapped salmon with dilled lentils or boiled parsleyed potatoes.

Beer columnist Greg Kitsock recommends pairing this dish with a glass of hoppy, pale pilsner in the European tradition, such as Pilsner Urquell from the Czech Republic or Bitburger from Germany; good domestic choices would be Brooklyn Pilsner, Stoudt's Pils, Penn Pilsner or even the hoppier Prima Pils from Victory Brewing Co.

Servings: 4
  • 3 to 4 tablespoons grainy mustard
  • 1 to 2 tablespoons minced dill, plus a few sprigs for garnish (optional)
  • Kosher or sea salt
  • 1 tablespoon slightly crushed pink peppercorns
  • 4 6-ounce boneless, skinless salmon fillets, preferably at least 3/4 inch thick, pin bones removed
  • 4 slices streaky (fatty) bacon


Position an oven rack 4 to 5 inches from the broiling element; preheat the broiler. Have ready a broiler pan with a rack and 4 long metal skewers.

Combine the mustard, dill, salt and pink peppercorns in a small bowl, mixing well. Spread in equal amounts on the top (rounded) sides of the salmon fillets, pressing the mixture down slightly into the fish. Lay a slice of bacon across each fillet (fold into a V shape, if using center-cut fillets) and tuck the ends neatly underneath. Thread a skewer through the center of each fillet to secure the edges of the bacon. Place the fillets bacon side down on the broiler pan and broil for 4 minutes, until the salmon looks opaque, then use a spatula to carefully turn them over (leaving the skewers in place) and broil for 3 to 4 minutes, until the bacon is crisp. Remove the skewers and serve immediately.

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Recipe Source

Adapted from Villas's "The Bacon Cookbook" (Wiley, 2007).

Tested by Bonnie S. Benwick.

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