This bacon and brie wrapped salmon recipe is making me want to try other recipes with this ingredient list! BLT Sliders with salmon, brie, and avocado… Oh boy, I think I’m in trouble! It was delicious and the prep work took only ten minutes!

Bacon and Brie Wrapped Salmon

Ingredients

Salmon Filet with Skin Left On

Dash of Garlic Powder, Onion Powder, Italian Seasoning

1-2 Tbsp of Lemon Juice and Lime Juice

5-6 long slices of Brie Cheese

Salt & Pepper to taste

4 Tbsp Olive Oil

1 Tbsp Honey Mustard

Dash of Soy Sauce

1/3 Cup Light Brown Sugar

6 Strips of Bacon

1 Tbsp of Butter

Chipotle Cayenne Pepper

Paprika

Instructions

Preheat the oven to 375F. Place enough aluminum foil on a baking sheet to allow you to wrap the salmon and seal it. Place the salmon on the foil and then season it with salt, pepper, Italian seasoning, Lemon and Lime Juice, Garlic Powder, and Onion Powder.

In a separate bowl, mix together the brown sugar, olive oil, and soy sauce until the brown sugar is completely mixed in. When it comes to the amount of each of these ingredients, it really depends on your personal preference.

I have made a similar recipe before and I didn’t enjoy it as much as I did tonight. I think the honey mustard made a huge difference compared to the Dijon I had used in this other recipe. If you do use olive oil or vegetable oil, be sure to use a very small amount so it doesn’t overpower the rest of the glaze!

Pour the glaze over the salmon. Other times, I would allow this to marinate for a couple of hours but I didn’t have time to do so tonight and it still tasted perfect. Next, slice the Brie cheese and place the slices on the salmon. Then, take your slices of bacon and cover the salmon and brie.

Since I left the salmon skin on, I didn’t wrap the entire piece of salmon. I simply covered it instead. If, you don’t enjoy keeping the skin on, you COULD wrap the entire piece but that is up to you.

Sprinkle Chipotle Cayenne Pepper and Paprika on the bacon. You can use other spices if you like more or less of a “kick”. Then, put half a Tbsp of butter on each side of the salmon, wrap and seal it. Put it on the middle rack of the preheated oven for 35 minutes.

Depending on the size of your filet, it may take more or less time- so keep an eye on it. As usual, I enjoy taking the salmon out and finishing it with a 5-minute max. broil. This will make the bacon have the perfect crispiness.

Sides

We served this alongside a brown rice and pea stir-fry; it was the perfect side. I almost wanted to cut up my entire piece of salmon to add it to make a bigger stir-fry but… I had to save some of my portions to eat it for lunch (it’s THAT yummy).

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