Serves 4


  • 5 thick slices (8 ounces) bacon, cut into 1/2"-wide strips
  • 4 (6-ounce) salmon fillets, skinned
  • 1 1/4 tsp. kosher salt, divided
  • 1 1/4 tsp. ground black pepper, divided
  • 1/2 cup dry red wine
  • 3/4 cup orange juice (from 2 oranges)
  • 1 1/4 tsp. chopped rosemary
  • 1 Tbsp. cold unsalted butter
  • 2 navel oranges, peeled and sectioned


    Active time: 20 minutes
    Total time: 35 minutes

    In a large nonstick skillet, cook bacon over medium heat until crisp, about 6 minutes. Drain on a paper towel-lined plate and pour off all but 1 Tbsp. fat in skillet. Season salmon with 1 tsp. each salt and pepper. Add salmon to skillet and cook over medium heat until just cooked through, about 4 minutes per side. Transfer salmon to warm plates and cover with foil.

    Pour off fat in skillet and add wine, orange juice, and rosemary. Boil over high heat until reduced to 1/2 cup, about 7 minutes. Remove pan from heat, swirl in butter, and season with remaining 1/4 tsp. each salt and pepper. Add orange sections. Pour sauce and orange sections over salmon, top with bacon and serve.

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