Dijon Salmon with Bacon and Pecans

June 6, 2014 1:11 am Published by Leave your thoughts

We’re thrilled to have our recipe featured in the “Fight Fat With Fat” book by Dr. John P. Salerno. Imagine a “diet book” with a bacon-weave heart on the cover. A diet that promotes eating high fat foods like bacon, eggs, butter, nuts and avocados to lose weight. Now that’s a weight-loss regime I could get behind…

Recent studies have shown that the low-fat, fat-free diet fad has been detrimental to our health. That’s because it reduces the amount of hunger-satiating fats and replaces them with high-carb, empty calories that do not contribute to a feeling of fullness. Fats are an essential component of the human diet, and it’s time to eliminate this non-fat nonsense from the American diet.

So if you’re a bacon fan who’d like to shed a few pounds, check out this book. You can still enjoy your beloved bacon and recipes like this “Dijon Salmon with Bacon & Pecans” and lose weight while doing so. “Fight Fat With Fat” contains other bacon-laden recipes provided by yours truly, so get one now. Follow the Salerno Center on Facebook and Twitter.


Dijon Salmon with Bacon and Pecans Ingredients:

1 filet Wild Salmon (approximately 1.5 lbs.)
3 tablespoons melted, unsalted butter
3 tablespoons agave syrup
3 tablespoons Dijon mustard
¾ cup chopped pecans
Salt and pepper to taste
6 slices Boss Hog’s No-Nitrite Hickory-Smoked Country Bacon, cooked and chopped


1. Preheat oven to 400° F. Mix melted butter, agave syrup, and Dijon mustard in a small bowl. Season salmon filet with salt and pepper. Spread mixture evenly on the salmon and then top with the chopped pecans.

2. Place in oven and bake for 10 minutes per 1” thickness of salmon, until done and no longer translucent and fish flakes easily. Do not overcook. Sprinkle chopped, cooked bacon on fish; serve and enjoy!


Categorized in: , ,

Leave a Reply

Your email address will not be published. Required fields are marked *