Bacon–wrapped Hoisin Salmon
photo by lazyme
- Ready In:
4 salmon filets
- 4 (6 ounce) boneless skinless salmon fillets
- 8 slices bacon
- salt and pepper
- 1⁄3 cup hoisin sauce
- 1⁄3 cup maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- Preheat oven to 425°F Spray a broiler pan with cooking spray.
- Wash salmon under cold water and pat dry with paper towel. Wrap each filet with 2 strips of bacon and secure with toothpicks. Sprinkle with salt and pepper.
- Combine hoisin sauce, maple syrup, soy sauce, rice vinegar, ketchup, garlic, and ginger together in a small saucepan. Turn heat to medium to warm, stirring occasionally.
- Place salmon on broiler pan and cover with half the prepared sauce (it doesn't have to be warm yet). Place in preheated oven and set timer for 10 minutes.
- Place salmon on rice or noodles (or rice noodles!) and pour remaining sauce over top.
Questions & Replies
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OMG this was so good, the sauce was fantastic (I used a sugar free maple syrup), not over sweet just packed full of flavour and complimented the salmon and the bacon so well and cooked to perfection in just 10 minutes. The only change I would possibly make is as our bacon tends to be cut a little on the thick side so didn't crisp up as well as I would like I would use proscuitto which is a lot thinner but would still give a similar flavour and crisp up. Thank you Nif for a fantasstic recipe - made for 123 Hits tag game.
Yum! I cut this down to just one serving, and really enjoyed it. Coming from the Pacific Northwest, I've tried most everything you can do with salmon (love it with bacon!) but this one was new and different for me. I made one major change- I don't care for the flavor of maple syrup (yes, I'm nuts, sorry) so I used pancake syrup for the texture and sweetness as a substitute. The glaze was beautiful on the fish- glossy and thick- and worked well with both the fish and the bacon. Since the cool glaze is thick, it also had the advantage of not running off of the fish and leaving all of the flavor in the broiler pan. I look forward to trying this again when Copper River Salmon is available, and using the grill instead of the broiler. Thanks for posting a wonderful salmon recipe!