Bacon Strawberry Salmon Recipe

Prepare jalapeño

Deseed and finely mince the jalapeño. Reserve one small slice for garnish if desired.

In a small saucepan over medium heat, combine 2 cups blueberries, minced jalapeño, 1/4 cup finely chopped shallot, 1/4 cup granulated sugar, 2 tbsp apple cider vinegar, 1 tbsp lemon juice, 2 tbsp water, 1/4 tsp kosher salt and 1/8 tsp black pepper.

Bring mixture to a gentle simmer, stir to dissolve sugar. Reduce heat to low and simmer, stirring occasionally, until mixture thickens to a jam-like consistency, about 12–15 minutes. Smash some berries with the back of a spoon for texture but leave some whole for appearance.

Taste and adjust: add a pinch more sugar for sweetness or a little more vinegar for brightness if needed. Remove from heat and let cool slightly; jam will thicken further as it cools. Keep warm or bring to room temperature before serving.

Preheat grill to medium-high (about 400°F/200°C). If using a grill pan, heat over medium-high heat. Brush salmon fillets with 2 tbsp olive oil and rub evenly with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper. Zest the lemon and set zest aside; cut lemon into quarters.

Partially cook bacon: on a skillet over medium heat, cook bacon slices until they are pliable but not fully crisp, about 4–5 minutes (they will finish on the grill). Drain on paper towels. This prevents overcooking on the grill while ensuring bacon binds to salmon.

Wrap each salmon fillet with two bacon slices lengthwise, overlapping slightly to cover the top of the fillet. Secure with toothpicks if needed.

Oil the grill grates or grill pan lightly. Place bacon-wrapped salmon on the grill skin-side down (if skin-on). Grill covered for 4–5 minutes, then rotate and grill another 4–6 minutes, turning carefully so bacon cooks evenly and salmon reaches an internal temperature of 125–130°F for medium-rare to medium (cooking time varies by thickness). If bacon is not crisp enough, move fillets to indirect heat and close lid for 1–2 minutes, or finish briefly over higher heat to crisp bacon.

Remove salmon from grill and allow to rest 3 minutes. Squeeze a little lemon over each fillet and sprinkle reserved lemon zest.

Meanwhile, assemble salad bed: place 6 cups torn romaine on a large platter or on four individual plates. Distribute 1 cup halved strawberries evenly over the romaine.

Scatter 3/4 cup crumbled feta or goat cheese and 1/2 cup toasted chopped pecans or walnuts over the greens and strawberries.

Season the bed lightly with 1/4 tsp coarse sea salt and 1/4 tsp freshly cracked black pepper. Drizzle a small amount of balsamic glaze (reserve most for finishing) or a light vinaigrette if desired to lightly dress the greens before placing salmon.

Place one bacon-wrapped salmon fillet on top of each portion of the romaine and strawberries.

Spoon 2–3 tablespoons of the blueberry jalapeño jam over each salmon fillet (adjust to taste), letting some drip onto the salad for flavor contrast.

Drizzle about 1 tablespoon balsamic glaze over the fish and salad per plate in a decorative pattern. Garnish with fresh basil leaves and the reserved thin jalapeño slice if desired.

Serve immediately while salmon is warm. Provide extra jam and lemon wedges on the side.