Maple bacon salmon

INGREDIENTS

FOR THE SALMON 1 lemon, sliced 1 (2 1/4-lb.) skin-on salmon fillet 2 1/2 tsp. McCormick Himalayan Pink Salt, Black Pepper and Garlic All Purpose Seasoning, divided 1 tbsp. Dijon mustard 1/3 c. extra-virgin olive oil 2 tbsp. fresh lemon juice 2 tbsp. maple syrup Finely chopped chives, for garnish FOR THE CANDIED BACON 3 tbsp. maple syrup 1 tbsp. packed brown sugar 1/4 tsp. McCormick Himalayan Pink Salt, Black Pepper and Garlic All Purpose Seasoning 6 slices bacon DIRECTIONS

1. Make salmon: Preheat oven to 400°. Place lemon slices on bottom of 9"-x-13" baking dish and place salmon on top. Season salmon all over with 2 teaspoons McCormick Himalayan Pink Salt, Black Pepper and Garlic All-Purpose Seasoning.

2. In a medium bowl, whisk together mustard, oil, lemon juice, maple syrup, and remaining 1/2 teaspoon McCormick Himalayan Pink Salt, Black Pepper and Garlic All-Purpose Seasoning. Pour sauce over salmon.

3. Roast salmon until cooked through and it flakes easily with a fork, 20 to 25 minutes. Turn oven to broil and broil until golden, if desired, about 3 minutes.

4. Meanwhile, make candied bacon: In a small bowl, whisk maple syrup with brown sugar and ¼ teaspoon of McCormick Himalayan Pink Salt, Black Pepper and Garlic All-Purpose Seasoning. In a large skillet over medium heat, cook bacon until lightly golden on both sides, about 4 minutes per side. Drain bacon fat.

5. Return skillet to medium heat and pour maple syrup mixture into pan. Add bacon and cook, turning slices frequently until liquid is almost absorbed and bacon is glazed, 3 to 4 minutes.

6. Using tongs, carefully transfer bacon to a work surface to cool completely. Crumble bacon and sprinkle with chives over cooked salmon before serving.

6 SERVINGS

PREP TIME:0 HOURS 5 MINS

TOTAL TIME:0 HOURS 45 MINS