This Bacon Jam Salmon is an easy, show-stopping dinner made with my homemade onion bacon jam, which you will LOVE. The sweet, savory glaze adds rich flavor to tender, flaky salmon, perfect for weeknight dinners or special occasions. If you love bold flavors, be sure to check out my Bang Bang Salmon, too.
Ingredients & Substitutions
- Salmon: Salmon is packed with protein and rich in Omega-3 fatty acids, which support heart health and reduce inflammation. You’ll need one whole salmon filet, about 2 to 2 1/2 pounds, skin on. You can also use individual fillets; just reduce the baking time to 10 to 12 minutes.
- Paprika: Paprika adds a mild, sweet warmth and enhances the color of the salmon. Smoked paprika works beautifully if you want a deeper, smoky flavor.
- Garlic Powder: Garlic powder gives a gentle, savory aroma without overpowering the bacon jam. Fresh minced garlic can be used instead (1 to 2 cloves finely minced works well).
- Onion Powder: Onion powder adds a hint of savory depth. Since the bacon jam already contains onions, you can skip this if you want a cleaner glaze.
- Onion Bacon Jam: This homemade bacon jam is the star of the dish, adding a sweet, savory glaze that caramelizes slightly in the oven. Store-bought works in a pinch, but homemade gives the best flavor. Once you taste how delicious it is, you will want to check out all of my bacon jam recipes!
FAQs
Can I use salmon fillets instead of a whole filet?
Yes! This recipe works well with individual fillets. Adjust the baking time to 10 to 12 minutes, depending on thickness.
Can I make this ahead of time?
You can prep the seasoning and bacon jam topping a few hours ahead, but bake the salmon just before serving for the best texture.
Can I make the bacon jam ahead of time?
Yes! Homemade bacon jam can be made in advance and stored in the fridge for up to 2 weeks.
How can I check if the salmon is done?
Salmon is fully cooked at 145°F according to the USDA, but you can remove it at 130°F for medium doneness; it will continue cooking as it rests. If you don’t have a thermometer, check that the thickest part flakes easily with a fork and is opaque pink. Avoid overcooking to keep it moist. Cooking times will vary by method and filet size, so a meat thermometer is recommended for best results.
Serving Ideas
- Serve alongside roasted vegetables like Brussels sprouts or a simple side salad.
- Pair with garlic mashed potatoes or creamy risotto for a heartier meal.
- Use leftover bacon jam salmon in a salad or pasta bowl the next day.
How To Store Bacon Jam Salmon
Salmon:
- Refrigerator: Store cooked salmon in an airtight container for up to 3 days. Reheat gently in the oven and add fresh or thawed bacon jam before serving.
- Freezer: Freeze cooked salmon without bacon jam for up to 1 month. Wrap tightly in foil or plastic wrap, then thaw in the fridge before reheating and topping with bacon jam.
Bacon Jam:
- Refrigerator: Store in an airtight container for up to 2 weeks.
- Freezer: Freeze in an airtight container for up to 3 months. Thaw in the fridge before using.
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Bacon Jam Salmon
Ingredients
- 1 whole salmon filet, about 2 to 2 ½ pounds, skin on
- 2 tablespoons extra virgin olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup onion bacon jam
- Fresh parsley, chopped, for garnish
- Chives, chopped, for garnish
Instructions
- Position the oven rack in the center of the oven. Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil and lightly spray with nonstick cooking spray.
- Place the salmon filet skin-side down on the prepared baking sheet. Pat the surface of the salmon dry with a paper towel. Drizzle the salmon with olive oil and use your hands or a brush to evenly coat the surface.
- In a small bowl, combine paprika, garlic powder, onion powder, kosher salt, and black pepper. Sprinkle the seasoning evenly over the salmon and gently press it into the surface.
- Spoon the bacon jam over the top of the salmon. Use the back of a spoon or an offset spatula to spread it into a thin, even layer across the entire filet, edge to edge.
- Bake for 15 to 18 minutes, or until the thickest part of the salmon flakes easily with a fork. For medium doneness, cook until the internal temperature reaches 130°F.
- Remove the salmon from the oven and let it rest for 2 to 3 minutes. Garnish with chopped parsley and chives if desired.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
The bacon jam glaze takes this salmon to the next level! It's sweet, savory, and perfectly flaky!
Elizabeth
All I can say is wow because I am eating more of this! The bacon jam is perfect over the salmon. You will want to make this!!!
Stephanie
So easy to make, and the flavor is incredible.
Bella
This is delicious and impressive with minimal effort! If you love salmon, you will absolutely love this recipe.
Love your recipes.