It’s oddly appropriate to share a dinner recipe on a Monday.
Last night I ate ice cream for dinner. But it’s summer, so I’m not apologizing.
Also yes— I grilled salmon and smothered it in bacon. That sounds wrong and absolutely right at the same time. From past experiments I knew the combination would work.
I go through phases with salmon. If you’ve followed along here, you know I have a lot of salmon recipes (or, realistically, a handful). I’ve served it with a dijon cream, broiled it with brown sugar, made a toasted sesame version, and more. But sometimes when I bring home a filet, my brain forgets everything and I default to my favorite BBQ sauce and call it dinner.
Other times I can’t wait to get my hands on a fresh piece of salmon—like this copper river filet a few weeks back—because I want to glaze it with maple syrup and mustard and finish with bacon. It feels a bit indulgent and slightly improper, but it tastes fantastic.
Since grilling seems to be our summer pastime, this salmon went straight onto the grill for dinner. Grilling is a great solution if your salmon has the skin on; attempting to remove the skin at home often ends in a ruined piece of fish thanks to my less-than-stellar knife skills. Broiling skin-side down works too, but grilling makes life easier and delivers delicious results.
There’s been a surprising bacon shortage in my life recently—mostly my own fault. Our fridge was so stuffed I misplaced the bacon, then got lazy about searching for it, then bought more when I couldn’t find any. Long story short: now I have a lot of bacon. My husband even surprised me with a BLT last week, which felt like a major milestone since it wasn’t chicken or steak and he did it all on his own. He’s learning.
Easy Grilled Maple Dijon Salmon with Bacon
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Ingredients
- 1 1/2 pounds fresh salmon filet, skin-on (about 1-inch thick)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons dijon mustard
- 1 1/2 tablespoons maple syrup
- 2 slices bacon, cooked and crumbled
Instructions
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Preheat the grill to medium-high. Brush both sides of the salmon with olive oil.
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Whisk the dijon and maple syrup together. Season the salmon with salt and pepper, then spread the dijon mixture evenly over the top. Place the salmon on the grill skin-side down and grill 12–14 minutes, or until the fish flakes easily and is opaque through the center. Remove from the grill, crumble bacon over the top, and slice into portions—the flesh should separate cleanly from the skin. Serve immediately.
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This one is absolutely worth it.