Side Bacon Recipe

Preheat and prep pan

Preheat oven to 400°F (200°C) if baking. If cooking on stovetop, place a large skillet (cast-iron preferred) over medium heat. Line a rimmed baking sheet with foil and place a wire rack on top if baking; this allows fat to drip away and yields crispier bacon.

Pat and season

Pat bacon slices dry with paper towels if they are moist. Arrange slices in a single layer—on the wire rack for oven or in the cold skillet for stovetop (do not overlap). Lightly grind black pepper evenly over both sides of each slice. If making maple-glazed bacon, brush one side of each slice with about half of the maple syrup now.

Oven method (recommended for even crisping)

Place the prepared baking sheet with rack on the middle oven rack. Bake 15–22 minutes, checking at 12–15 minutes for thinner slices; thick-cut bacon typically needs 18–22 minutes. When bacon reaches desired crispness and is deep golden-brown, remove from oven. If glazing, brush remaining maple syrup across the tops immediately after removing and return to oven for 1–2 minutes to caramelize (watch closely to prevent burning).

Stovetop method

If using a skillet, start with the bacon in a cold skillet and turn heat to medium. Cook, turning every 2–4 minutes for even browning, until edges are crisp and fat is rendered, about 10–14 minutes depending on thickness. For glazed bacon, brush on remaining maple syrup during the last minute of cooking and turn once to caramelize briefly.

Transfer cooked bacon to a plate lined with paper towels to drain excess fat. Let rest 1–2 minutes; if glazed, the glaze will set slightly during this time. Sprinkle with chopped parsley if using and serve immediately with lemon wedges on the side if desired.

Reserve bacon fat if desired for other cooking (strain into a jar once cooled slightly). Store leftover bacon in an airtight container in the refrigerator for up to 4 days and reheat in a skillet or oven to maintain crispness.