Saturday, October 25, 2014

Smoky Bacon Salmon

This is, hands-down, the quickest, easiest, fewest ingredients salmon dish you can find.  And it is absolutely delicious.

This is another Publix recipe.  These people should win a prize for their fantastic ideas for quick and delicious dinner ideas.

The recipe calls for using you choice of these two seasonings.  I had the Mesquite on hand, but had never heard of the Molasses Bacon flavor so I picked it up and used one on each salmon fillet.  Now simply tasting them on their own, the Molasses Bacon has a bit of a sweet/salty flavor with just a tad bit of heat.  The Mesquite flavor is very close (to me) to the Molasses Bacon.  And when they were added to the separate salmon fillets, the flavor was so close, I would be hard-pressed to differentiate the two.

I don't know if I got exceptionally fresh fish or cooked these at just the right temperature and time, but this was the best salmon I've had in a long time.  You won't go wrong with either choice of seasoning.


4 salmon fillets (4-6 oz each), skin removed
4 tsp Molasses Bacon (or Mesquite) seasoning
1 Tbsp canola oil
4 tsp unsalted butter, optional

Preheat large saute pan on medium-high head 2-3 minutes.  Rub seasoning onto both sides of salmon.

Place oil in pan, then add salmon; cook 2-3 minutes each side or until fish is 145F, or opaque and flakes easily (a rule of thumb I use for cooking any fish on the stove or grill is 10 minutes per inch at thickest part of the fillet).  Remove salmon from pan; top each with 1 tsp butter (optional).  Serve.

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