Make Bacon Wrapped Salmon in just 20 minutes for a quick and easy dinner. Loaded with garlic butter and lemon juice, this is a flavor packed meal made with just a few ingredients.
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I love a good salmon dinner and this bacon wrapped salmon is a new favorite of mine. Salty bacon pairs so well with salmon, and even more so when you add flavor packed garlic butter and a squeeze of lemon.
If you don't like bacon but want to try an equally delicious salmon dish - check out my Firecracker Salmon, Pesto Salmon or this simple Salmon Stew.
Why you will love this recipe
- It's quick and all done in around 20 minutes
- It's easy with a few simple steps
- Flavor packed with a nice mix of salty bacon, garlic butter and lemon
- Hands off - just prep for 5 and then it cooks itself
What you need to make it
Ingredient notes & substitutions
- Butter: I used salted butter, if you use unsalted butter, add an extra pinch of salt
- Salmon fillets: Buy without skin or remove the skin yourself. You can get individual filets or buy a large piece of salmon and cut it yourself.
- Thin cut bacon strips work best. Air dried ham like prosicuttio, parma ham or serrano ham is a better substitute than thick cut slices of bacon.
- Lemon juice should be fresh squeezed
How to make it
- Place the ingredients for the garlic butter in a shallow bowl
- Smash the butter and mix with the rest of the ingredients
- Mix well
- Bring out the salmon filets. Remove the skin if needed.
- Top salmon filets with garlic butter
- Wrap with bacon
- Place in an oven safe dish and pour over the lemon juice
- Bake at 440°F (225°C) for 16 minutes, flipping the salmon halfway. Serve topped with the melted butter from the pan.
Tips & tricks
- Use thin cut bacon or it might not cook all the way
- Add lemon zest to the garlic butter for more lemon flavor
- Brush with honey or maple syrup after cooking for a sweeter touch
- Fresh or dried herbs like tarragon or parsley can be added to the garlic butter as well
- Don't throw away the butter in the bottom of the dish - pour it over your salmon instead for an easy "sauce"!
- Use a meat thermometer to make sure the salmon is cooked through. The internal temperature should reach 145°F (63°C).
- Store leftovers in the fridge in an air tight container for up to 3 days
- Freeze leftovers to keep them for up to 3 months
- Reheat leftovers in the microwave in 30 second increments
Recipe FAQ
Salmon is cooked through when the flesh is light pink and opaque. This happens when the internal temperature has reached 145°F (63°C).
Using an instant read thermometer makes it very easy to determine when the salmon is done. If you don't have one, you will instead need to cut into a piece of salmon instead to check.
This depends on the recipe! Generally, if you're cooking salmon with the skin on, you don't need to flip it. If you're cooking it without skin it's usually a good idea to flip it.
For this recipe we flip the salmon to make sure the bacon cooks evenly.
This is a matter of preference. I prefer to remove it before or after cooking, but some people like to eat it.
What to serve with it
Bacon Wrapped Salmon can be served so many different ways and pairs well with so many vegetables, like asparagus and broccoli. Here are some of my favorite sides:
- Brussel Sprouts with Bacon
- Mexican Potatoes
- Apple Risotto
- Creamy Rice
- Smashed Potatoes
- Garlic Roasted Broccoli
- Air Fryer Frozen Broccoli
- Mashed Potatoes without Milk
More quick & easy salmon recipes
Love quick and easy salmon recipes like this Bacon Wrapped Salmon? Then check out these delicious options!
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Bacon Wrapped Salmon
Print RateIngredients
- 2 salmon filets without skin
- 6 slices bacon
- 1 tablespoon lemon juice
Garlic Butter
- 2 tablespoon salted butter softened
- 1 garlic clove pressed or minced
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon fine table salt
Instructions
- Preheat the oven for 440°F (225°C).
- Place the ingredients for the garlic butter in a shallow bowl and smash the butter while mixing it all together.2 tablespoon salted butter, 1 garlic clove, ¼ teaspoon Worcestershire sauce, ⅛ teaspoon fine table salt
- Bring out the salmon filets and pat dry.2 salmon filets
- Top salmon with garlic butter and wrap in bacon. Place in an oven safe dish and squeeze over the lemon juice.6 slices bacon, 1 tablespoon lemon juice
- Bake at 440°F (225°C) for 16 minutes, flipping the salmon halfway. Serve topped with the melted butter from the dish.
Equipment (may contain affiliate links)
- Oven safe dish
- Shallow bowl
Notes
Ingredient notes & substitutions
- Butter: I used salted butter, if you use unsalted butter, add an extra pinch of salt
- Salmon fillets: Buy without skin or remove the skin yourself. You can get individual filets or buy a large piece of salmon and cut it yourself.
- Thin cut bacon strips work best. Air dried ham like prosicuttio, parma ham or serrano ham is a better substitute than thick cut slices of bacon.
- Lemon juice should be fresh squeezed
Tips & tricks
- Use thin cut bacon or it might not cook all the way
- Add lemon zest to the garlic butter for more lemon flavor
- Brush with honey or maple syrup after cooking for a sweeter touch
- Fresh or dried herbs like tarragon or parsley can be added to the garlic butter as well
- Don't throw away the butter in the bottom of the dish - pour it over your salmon instead for an easy "sauce"!
- Use a meat thermometer to make sure the salmon is cooked through. The internal temperature should reach 145°F (63°C).
- Store leftovers in the fridge in an air tight container for up to 3 days
- Freeze leftovers to keep them for up to 3 months
- Reheat leftovers in the microwave in 30 second increments
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Larry Cline
I cannot wait to try this!
One thing: The recipe says that for those who like to eat the skin (like me) it may be left on the filets. If you do leave the skin on, you will still need to remove the scales. Simply turn the filets over meat-side down on your cutting board, and rub AGAINST the grain with a butter knife until the scales are removed. PLEASE NOTE: some of the scales will tend to fly off as they are removed. If you have the option of stepping out onto a porch or deck to remove the scales, DO SO.
Kat
I have never thought to wrap salmon in bacon but I definitely recommend it after trying this bacon wrapped salmon with garlic butter recipe! Super quick and easy to make! Great for a lazy but yummy meal.