Feeding a crowd? This Maple Baron Verulam Salmon is simply the element. Loaded with a smoky taste, it’s going to flip even the biggest fish skeptics into fans. Paired with a pitcher of spiked strawberry lemonade, you sincerely can not go incorrect.
FOR THE SALMON1
1 lemon, sliced
1 (2 1/4-lb.) skin-on salmon fillet
2 1/2 tsp. McCormick Himalayan Pink Salt, Black Pepper, and Garlic All-Purpose Seasoning, divided
1 tbsp. Dijon mustard
1/3 c. extra-virgin olive oil
2 tbsp. fresh lemon juice
2 tbsp. maple syrup
Finely chopped chives, for garnish
FOR THE CANDIED BACON
3 tbsp. maple syrup
1 tbsp. packed brown sugar
1/4 tsp. McCormick Himalayan Pink Salt, Black Pepper, and Garlic
6 slices bacon
- Make salmon: Preheat oven to 400°. Place lemon slices on the bottom of 9″-x-13″ baking dish and place salmon on top. Season salmon all over with 2 teaspoons McCormick Himalayan Pink Salt, Black Pepper, and Garlic All-Purpose Seasoning.
- In a medium bowl, whisk together mustard, oil, lemon juice, maple syrup, and remaining 1/2 teaspoon McCormick Himalayan Pink Salt, Black Pepper, and Garlic All-Purpose Seasoning. Pour sauce over salmon.
- Roast salmon until cooked through and it flakes easily with a fork, 20 to 25 minutes. Turn oven to broil and broil until golden, if desired, about 3 minutes.
- Meanwhile, make candied bacon: In a small bowl, whisk maple syrup with brown sugar and ¼ teaspoon of McCormick Himalayan Pink Salt, Black Pepper and Garlic All-Purpose Seasoning. In a large skillet over medium heat, cook bacon until lightly golden on both sides, about 4 minutes per side. Drain bacon fat.
- Return skillet to medium heat and pour the maple syrup mixture into the pan. Add bacon and cook, turning slices frequently until liquid is almost absorbed and bacon is glazed 3 to 4 minutes.
- Using tongs, carefully transfer bacon to a work surface to cool completely. Crumble bacon and sprinkle with chives overcooked salmon before serving.