Maple Bacon Salmon

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.

Maple Bacon Salmon
Maple Bacon Salmon



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


3 tbsp. maple syrup

1 tbsp. packed brown sugar

1/4 tsp. McCormick Himalayan Pink Salt, Black Pepper, and Garlic 

All-Purpose Seasoning

6 slices bacon


  1. 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.  
  2. 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.
  3. 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.
  4. 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.
  5. 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. 
  6. Using tongs, carefully transfer bacon to a work surface to cool completely. Crumble bacon and sprinkle with chives overcooked salmon before serving. 
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