Bacon Wrapped Salmon

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.

Course Main Course

Cuisine North American

Prep Time 5

Cook Time 16

Total Time 21

Servings

Calories 621kcal

Author Emmeline Kemperyd

Equipment

Oven safe dish
Measuring spoons*
Garlic press*
Shallow bowl

Ingredients

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.

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