Bacon wrapped Salmon by
1/4 cup balsamic vinegar
1 Tbs. honey
1/2 tsp. finely chopped fresh rosemary
2 slices bacon (or turkey bacon to make it healthier)
Four 6-oz. skin-on, scaled, center-cut salmon fillets
Kosher salt and freshly ground black pepper
finely chopped fresh rosemary
slices bacon (or turkey bacon to make it healthier)
1. In a liquid measuring cup, combine the vinegar, honey, rosemary, and 2 Tbs. water.
2. Cut the bacon slices in half crosswise. Lay a slice on the flesh side of each piece of salmon and arrange the salmon, bacon side down, in a 12-inch heavy-duty nonstick skillet. Sprinkle the salmon skin with salt and pepper.
3. Set the skillet over medium-high heat and cook until the bacon is golden and crisp, 4 to 5 minutes from when it begins to sizzle. Turn the salmon and continue to cook until the skin is crisp and the salmon is just cooked through, 4 to 5 minutes more.
4. Take the skillet off the heat and transfer the salmon to a platter. Pour off the fat and return the skillet to medium-high heat. Stir the vinegar mixture well and add it to the skillet. Simmer until slightly thickened, 1 to 2 minutes. Pour over the salmon and serve.