Roast Salmon with Bacon and Leeks

Roast Salmon with Bacon and Leeks
Photo by Maren Caruso


  • ¼ lb. thickly sliced bacon, cut crosswise into thin strips
  • 3 Tbs. olive oil
  • 2 tsp. cider vinegar
  • Kosher salt and freshly ground black pepper
  • 2 tsp. chopped fresh thyme
  • 2 lbs. salmon fillet, skin on, cut into four 8-oz. pieces
  • 1 large leek (white and light green parts only), trimmed and thinly sliced crosswise into rings (2 cups)

Position the rack in the center of the oven and heat the oven to 400°F. Rub the salmon flesh with 1 Tbs. oil and then sprinkle with half the thyme, 3/4 tsp. salt, and 1/2 tsp. pepper. In a large (12-inch), oven-proof skillet (like a cast-iron pan) over medium heat, cook the bacon in 1 Tbs. oil, ...

View full recipe at Fine Cooking


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