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Broiled Salmon Filet with Bacon, Wild Mushrooms, and Oyster Sauce

Broiled Salmon Filet with Bacon, Wild Mushrooms, and Oyster Sauce

Here, the bacon and the broiler combine to drive even more brown flavor into salmon filets—making this dish an especially good candidate for a Riesling or a fruity red wine, like a young California Pinot Noir. Serves 4 as a first course Recommended wine: Riesling

SKU 902-Recipe

  • 4 Serves


  • 1-pound salmon filet (about 1 inch thick)
  • salt and pepper to taste
  • 5 thin slices of smoky bacon
  • 1 cup very firmly packed, diced fresh shiitake mushrooms
  • 1 teaspoon finely minced garlic
  • 2 tablespoons minced fresh flat-leaf parsley plus whole parsley leaves for garnish
  • 2 tablespoons Chinese oyster sauce
  • pinch of freshly grated nutmeg


  1. Preheat broiler. Season the salmon filet well with salt and pepper. Wrap 3 of the bacon slices, evenly spaced, around the salmon filet. Place fillet on a roasting pan and broil until just done, about 10 minutes.
  2. While the salmon is broiling, prepare the sauce: Cut the remaining two slices of bacon into small squares. Place in a heavy sauté pan over high heat. Cook until medium-brown, about 2 minutes. Pour out all but 1 teaspoon of the bacon fat. Reduce heat to moderately high. Add the shiitake mushrooms, stir well, and sauté until mushrooms become golden brown, about 3 minutes. Reduce heat to medium, stir in garlic and minced parsley, and cook for 1 minute. In a bowl combine the oyster sauce with 1/4 cup of hot water. Blend and add to sauté pan. Cook 1 minute and season with the nutmeg.
  3. To serve, remove the wrapped bacon from the salmon (you may discard the bacon or use it as a garnish). Delicately slice the salmon along the natural separations, and divide among 4 plates. Top each with one fourth of the sauce and with a flat parsley leaf for garnish.