Anchovie Canadian Style Bacon Recipe

Make anchovy-brown sugar glaze

Place the finely chopped anchovy fillets into a small bowl. Add the brown sugar, Dijon mustard, apple cider vinegar, and freshly ground black pepper. Stir thoroughly until a paste-like glaze forms. Let the mixture sit for 5 minutes so the salt and flavors from the anchovies meld into the sugar and mustard.

Sear slices

Heat a large nonstick or cast-iron skillet over medium heat. Add the olive oil and butter and allow the butter to foam but not brown. Lay the Canadian bacon slices in a single layer in the skillet. Cook for 2–3 minutes without moving until the underside is golden.

Flip and glaze

Flip each slice and immediately spoon about 1/2 to 3/4 tablespoon of the anchovy-brown sugar glaze onto each piece of bacon, spreading lightly to cover the surface. Reduce heat to medium-low to avoid burning the glaze.

Finish and crisp

Cook the glazed side for 1.5–3 minutes, watching closely so the glaze caramelizes but does not burn. Flip again if needed and cook an additional 30–60 seconds to crisp the edges. Total cooking time per side will vary depending on thickness; target an internal pleasant chew with caramelized edges.

Transfer the cooked, glazed Canadian bacon to a paper-towel-lined plate to absorb excess fat for 1 minute. Arrange on a serving platter, sprinkle with chopped fresh parsley if using, and serve with lemon wedges on the side to squeeze lightly over the bacon (lemon brightens the anchovy flavor).