Lemon and Thyme are our favorite combo for enhancing the natural flavor of Salmon and…then there’s bacon.


For the Onion Jam:

  • ½ large Red Onion (Peeled and Halved Horizontally)
  • 2 tbsp. Extra Virgin Olive Oil
  • 2 Strips raw Bacon
  • 2 tbsp. Balsamic Glaze
  • 2 tbsp. Fresh Parsley (Chopped)
  • Salt and Cracked Black Pepper (to taste)

For the Salmon:

  • 2 (6 oz.) Salmon Filets
  • 3 tbsp. Blended Oil (equal parts olive and vegetable oil)
  • 1 Lemon (Zested and Juiced)
  • 2 tbsp. Fresh Thyme (Finely Chopped)
  • 1 Cup Vegetable Stock
  • 2 tbsp. Butter (Cubed)
  • Salt and Cracked Black Pepper (to taste)



1. Preheat oven to 350 degrees F Wrap each half of the onion with a strip of bacon, secure with a toothpick and place in the oven on a sheet pan. Cook for 20 minutes until the middle of the onion is softened and the bacon is crisp. Once the onion is finished, roughly chop the bacon and onion and add the parsley, balsamic glaze, and seasoning. Reserve for the salmon.

2. Rub both sides of the salmon with the lemon zest, thyme, and salt and pepper. Heat a sauté pan over medium-high heat, add the blended oil, and begin searing the salmon, skin side up, for 2-3 minutes. Flip the salmon cook for an additional two minutes. Add the stock to the pan and continue cooking until the salmon has reached an internal temperature of 145 degrees F.

3. Remove the salmon and set aside. Add the cubed butter to the remaining liquid to create the pan sauce. It is important to swirl the butter into the liquid so the sauce does not break.

4. To serve, place the salmon on the plate and top first with the sauce and then the bacon jam.


Tip: When searing fish in a pan, try using a blended oil – combining oils with different smoke points. It’s a good way to add the subtle flavors of the oils which burn more easily - like olive oil – while still allowing a higher pan temperature.

Total prep/cooking time: 25 minutes

Serves: 2

Recommended Sides:

  • Oven Roasted Brussels Sprouts
  • Roasted Sweet Potato Wedges