This recipe will now force me to try numerous other recipes that include salmon and brie (BLT Sliders with salmon brie and avocado coming soon)! It was delicious and the prep work took only ten minutes! Also, we found a GREAT price for our filet- this huge portion was only $8.
Salmon Filet with Skin Left On
Dash of Garlic Powder
Dash of Onion Powder
Dash of Italian Seasoning
1-2 Tbsp of Lemon Juice and Lime Juice
5-6 long slices of Brie Cheese
Salt & Pepper to taste
4 Tbsp Olive Oil
1 Tbsp Honey Mustard
Dash of Soy Sauce
1/3 Cup Light Brown Sugar
6 Strips of Bacon
1 Tbsp of Butter
Chipotle Cayenne Pepper
Preheat the oven to 375 degrees. Place enough aluminum foil on a baking sheet to allow you to wrap the salmon and seal it. Place the salmon on the foil and then season it with the salt, pepper, Italian seasoning, Lemon and Lime Juice, Garlic Powder and Onion Powder.
In a separate bowl, mix together the brown sugar, olive oil and soy sauce until the brown sugar is completely mixed in. When it comes to the amount of each of these ingredients, it really depends on your personal preference. I have made a similar recipe before and I didn’t enjoy it as much as I did tonight. I think the honey mustard made a huge difference compared to the Dijon I had used in this brown sugar glazed salmon recipe. If you do use olive oil or vegetable oil, be sure to use a very small amount so it doesn’t overpower the rest of the glaze.
Take this glaze and pour it over the salmon. Other times, I would allow this to marinate for a couple of hours but I didn’t have time to do so tonight and it still tasted perfect. Next, slice the Brie Cheese and place them on the salmon. Then, take your slices of bacon and cover the salmon and brie. Since I left the salmon skin on, I didn’t wrap the entire piece of salmon and I just covered it instead. If, you don’t enjoy keeping the skin on, you COULD wrap the entire piece but that is also up to you.
Sprinkle the Chipotle Cayenne Pepper and Paprika on the bacon. You can use other spices if you like more or less of a “kick”. Then, put half a tbsp of butter on each side of the salmon, wrap, seal it and put it on the middle rack of the preheated oven for 35 minutes.
Depending on the size of your filet, it may take more or less time- so keep an eye on it. Like usual, I enjoy taking the salmon out and finishing it with a 5 minute max broil. This will make the bacon have the perfect crispiness.
We served this alongside a brown rice and pea stir-fry- which was perfect. I almost wanted to cut up my entire piece of salmon to add it to make a bigger stir-fry but… I had to save some of my portion to eat it for lunch (it’s THAT yummy).