Bacon-Wrapped Salmon

⏲ ~31 min total · prep 12 · cook 19 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 4 skinless salmon fillets (6 oz each), pin bones removed with tweezers
• 12 slices thin-cut bacon (3 per fillet)
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp coarsely ground black pepper
• 2 tbsp chopped fresh dill
• 1 lemon, cut into wedges

Instructions

1. Heat the oven to 400°F and set a wire rack inside a rimmed baking sheet so air circulates under the bacon.
2. Blot the salmon fillets dry, then brush each on all sides with the Dijon and shower with the smoked paprika and pepper.
3. Lay 3 bacon slices side by side, set a fillet crosswise at one end, and roll so the bacon overlaps like bandaging; tuck the loose ends underneath.
4. Place the bundles seam-side down on the rack, spaced 2 inches apart, and drizzle with the olive oil.
5. Roast 15-18 minutes, until the bacon is browned at the edges and the thickest fillet reads 125°F on an instant-read thermometer.
6. If the bacon tops are still pale, broil 2-3 minutes, watching constantly, until crisp.
7. Rest 5 minutes, then top with the dill and serve with lemon wedges for squeezing.

Why this recipe works

• Bacon as a baster Three thin slices render over each fillet at 400°F, basting the top with fat while the fish roasts below. The salmon stays moist with nothing added.
• Rack underneath A wire rack lifts the bundles so hot air circles the underside of the bacon. Flat on a sheet pan, the bottom steams in its own drippings.
• Pull at 125°F The fish comes off at 125°F in the thickest fillet, then climbs as it rests 5 minutes. That window lands the center flaky and translucent, not chalky.

Tips for making this recipe well

Blot until dry

Paper towels on both sides of each fillet take off surface moisture. Dry fish grips the Dijon and the bacon; wet fish slides.

Bandage, then tuck

Lay three slices side by side, set the fillet across one end, and roll so the bacon overlaps like bandaging. Tuck the loose ends underneath and set it seam-side down so gravity holds the wrap shut.

Two inches apart

Space the bundles on the rack so air moves between them. Crowded bacon steams its neighbor and stays pale.

The broiler is your fix

If the top slices are still flabby after roasting, broil 2 to 3 minutes and watch the whole time. Bacon goes from pale to burnt quickly at that distance.

Pin bones out first

Run a fingertip along the fillet and pull any bones with tweezers before wrapping. Finding one at the table undoes a good dinner.

Serving suggestions

Give each bundle a 5-minute rest so the juices settle, then move them to warm plates with the dill scattered over the top. Lemon wedges are not optional at our table; a squeeze cuts the bacon fat and brightens the fish. At 4.8 g net carbs per serving, the plate needs little beyond a sharp green salad or roasted broccoli. Eat the bacon while it crackles, because it softens as it sits.

Storage and meal prep

Refrigerate leftovers in a covered container for 3 to 4 days. The bacon softens in the fridge no matter what, so re-crisp it under the broiler for a minute or eat the fish cold, flaked over greens, where cold salmon is genuinely good. Freezing works for 2 to 3 months wrapped tightly, though the bacon texture suffers more than the fish does. Thaw overnight in the fridge before reheating gently.

Variations worth trying

• Trout or cod The same wrap works on thick trout or cod fillets. Cook to 145°F at the center since both are at their best fully opaque.
• Chive finish Swap the dill for chopped chives if that is what the garden has. Lemon still goes on at the end.
• Extra pepper crust Double the coarsely ground black pepper on the Dijon layer for a sharper edge. The bacon fat carries it well.
• Grill finish After roasting, finish the bundles over medium-high grill grates for a minute a side instead of under the broiler. It adds a smoke note.

Frequently asked questions

Is 125°F safe for salmon?

The recipe targets a medium result, and the 5-minute rest carries the temperature a little higher. If you prefer fully opaque fish, roast to 145°F instead and expect a firmer center.

Why thin-cut bacon?

Thin slices render and crisp within the same 15 to 18 minutes the salmon needs. Thick-cut bacon stays flabby and the fish overcooks while you wait for it.

No wire rack?

Crumple a few balls of foil and set them under a second sheet of foil to make a makeshift rack. The point is airflow under the bundles so the bottoms crisp.

Can I wrap the salmon ahead of time?

Assemble the bundles in the morning and refrigerate them uncovered on the rack. Cold bacon starts slower in the oven, so lean toward the longer end of the roast.

How many net carbs?

Each serving comes to 4.8 g net carbs, and nearly all of that is the salmon itself. Bacon and Dijon add only a trace.

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