Foil Baked Mustard Maple Bacon Salmon

Tender flaky salmon wrapped in bacon and glazed with a garlic maple mustard sauce, this baked salmon recipe is sensational! You have to try it!

My friend Megan swears by her dad’s salmon and bacon. I only like salmon when it’s got enough flavor to mask the fact that it’s actually fish. Bacon to the rescue! Everything is better with bacon!

My friend Janet makes a good one, and I love a few of our own recipes like our Salmon Bowls and Asian Sticky Salmon, but when Megan said there was bacon in her dad’s recipe, I was so intrigued!

If you have been an OSB follower for long, you will know that I am not a seafood person. It’s just not my thing. Even salmon…I have been trying to love salmon for years, and I have to say that this baked maple mustard salmon has won me over!

Recommended Equipment

• Baking Sheet
• Whisk

Before You Begin…

Grab four sheets of foil that are big enough to wrap each of your fillets in and lay 2 slices of bacon vertically on each piece of foil.

How to Pick Good Fresh Salmon

Buying salmon at the grocery store can be intimidating, but it doesn’t need to be! There are a few things to look for…

• Smell – good fresh salmon should not have a fishy smell
• Color – vibrant, deep shades of red/coral/pink is what you are after and there shouldn’t be any brown spots anywhere on the fillet
• Appearance – it should look moist and not dried out
• Touch – when you gently press the salmon, it should bounce back and not leave an indentation

What Do I Need to Make This Baked Salmon Recipe?

All the ingredients are easy to find and create the most amazing flavor. Here is what you will need:

• Salmon Fillets
• Lemon
• Kosher Salt
• Pepper
• Olive Oil Mayonnaise
• Maple Syrup: Grade A
• Garlic
• Dijon Mustard
• Yellow Onion
• Bacon
• Thyme: or parsley

The measurements for each ingredient can be found in the recipe card. You can also print and save the recipe there.

How to Make Baked Maple Salmon

1. Prep: Preheat the oven, get foil pieces ready and place the bacon on each piece of foil. Season the salmon fillets.
2. Sauce: Whisk all the ingredients of the sauce together and pour the sauce on each fillet.
3. Assemble: Top the fillets with the onions and wrap the bacon around the fillets. Fold the foil around each piece of salmon.
4. Bake: Place the sheet pan in the oven and bake, then open the foil and change the oven to broil to crisp up the top for about a minute.
5. Season: Sprinkle each fillet with fresh herbs and serve!

The complete instructions for making this recipe can be found in the recipe card at the end of the post. Keep scrolling for all the details.

This homemade shrimp ramen is a quick and satisfying twist on the classic Japanese dish. With simple ingredients and minimal prep, this easy recipe offers a flavorful shortcut to a delicious bowl of noodles, succulent shrimp, and aromatic broth. Perfect for busy days when you crave a comforting meal without the fuss.

Shrimp Ramen

It’s been a great week for cookbook reviews over here. My friend Gina’s newest cookbook, Skinnytaste Simple: Easy Healthy Recipes with 7 Ingredients or Fewer, arrived this past weekend and almost immediately I sat down to flip through it. I have at least a dozen recipes bookmarked already and I can hardly wait to try them all.

This Shortcut Shrimp Ramen was a must-make as soon as I spied it in the book. I had shrimp in the freezer, mushrooms in the fridge, and ramen noodles in the pantry.

Easy Homemade Ramen

The simple flavors in this recipe work well together. The result is a mild-flavored broth, not at all salty (like those ramen packets tend to be) and it can easily be kicked up with soy sauce or your favorite hot sauce.

We added generous amounts of gochujang sauce and all voted this meal a complete win. Much like the first time we made Egg Drop Soup a dozen years or more ago, homemade ramen was an instant hit. This is going to be a staple around here now.

Shrimp Ramen Noodles

You’ll need just a few ingredients to make this recipe:

• shrimp
• olive oil
• fresh ginger and garlic
• chicken stock
• mushrooms

Buttery, garlicky shrimp with plenty of bright lemon is something I can never get enough of. I have a hard time resisting eating these Garlic Butter Shrimp straight out of the pan each time I cook them!

Garlic Butter Shrimp

I love shrimp. I really love garlic butter shrimp. So, in my world, eating it straight out of the pan and calling that a meal absolutely works. However, sometimes it does need to be filled out a bit for a full family meal.

What to prepare with this garlic butter shrimp recipe? In two words, pasta or rice! Served over either those with a side of steamed or roasted vegetables, this is a dinner my family will happily eat any night of the week.

Butter Garlic Shrimp

Is there anything better than shrimp sauteed in butter and garlic? I love to bite into shrimp that’s been seared to perfection while basking in a rich pool of melted butter, and infused with all that garlicky goodness.

If you’re like me, then you know the glory of lemon with garlic and butter. Each has such distinct flavor, but the combination is timeless, especially for seafood. You simply can’t go wrong with lemon garlic butter shrimp, lobster, or salmon.

Just a note about shrimp colors, some shrimp are gray when raw, and others have a natural reddish hue

Zesty and smoky flavors come together in this chili lime shrimp recipe. With little more than a simple marinade of fresh lime juice, chili powder, and plenty of garlic, every bite will leave you craving just one more.

And because shrimp requires only a few minutes time to marinate, this recipe adds up to a terrific last-minute dinner option.

Chili Garlic Shrimp

My family tends to crowd the stove while this is cooking and we’ve been known to burn our fingers with impatience to eat the shrimp out of the hot pan.

My youngest two boys will eat an entire pound of this shrimp between them, given the opportunity, and they’ve both chosen this as one of their favorite recipes.

Served in tacos, over rice, or tossed into this creamy chipotle pasta, this shrimp is a hit however you make or serve it.

Chili Lime Shrimp

The shrimp can be cooked in a skillet or on the grill, with just enough sugar sprinkled over it to caramelize the outside of each shrimp as it finishes cooking. It is finger-licking good straight out of the pan.

This recipe is very lightly adapted from the chili garlic shrimp recipe in my first cookbook and we’ve been making it for years now. However, I really enjoy the additional flavor that a bit of lime juice contributes to this recipe.

Chili Shrimp

You’ll need the following ingredients to make this recipe:

• shrimp
• olive oil
• garlic
• sugar

Did you know that you can make a restaurant-quality clam chowder in less than 30 minutes? It’s easier than you might think!

Bratten’s Famous Clam Chowder

While in Louisiana a few weeks ago for Sean’s family reunion, I sat down with his cousins and naturally the conversation veered to food. (Is it just me or does this happen with everyone? I think it may just be me, but I’m not sad about it.)

Sean’s cousins, Andrea and Wendy, make an awesome New England clam chowder and were kind enough to share their recipe with me. As the story goes, many years ago, there was a restaurant in Salt Lake City called Bratten’s.

Their aunt and uncle loved the clam chowder at Brattens so much that when the restaurant was closing in the late ’80s, their uncle paid the owner to share the recipe with him.

In the years since, Brattens clam chowder recipe has been shared in the local newspaper and it’s been published in a few places online as well. However, the recipe our family was given is a little different, and having tried both now, I’m biased toward this one.

There are a couple of “secret” ingredients here that aren’t common in most clam chowder recipes.

At the end of the cooking process, you’ll add a splash of red wine vinegar. The vinegar enhances the flavors beautifully and you may find yourself wondering why you haven’t been adding vinegar to more recipes.

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