Serves 4
4 6-0z skinless filets of salmon (about 2 inches wide)
4 tsp whole-grain mustard
4 slices bacon
kosher salt & freshly ground black pepper
8 wooden toothpicks
Preheat the broiler on high, and arrange an oven rack 4-inches under the broiler.
Pat the salmon filets dry with paper towels, then season with salt and pepper. Spread 1 tsp mustard evenly over the top (the pretty, presentation side) of each filet. Trim each bacon slice so that it’s just slightly longer than the length of the salmon filets. Lay one slice of bacon length-wise over each fillet. Using two toothpicks per fillet, secure the bacon to the salmon, at each end of the fillet.
Arrange the fillets, bacon-side up, on a wire rack placed over a foil-lined baking pan. (Arrange the fillets in a straight line down the center of the rack, so that they fit evenly under the broiler flame.) Broil for about 7 minutes, until the bacon is crispy and golden. Flip the fillets over, then place under the broiler again. Bake until the fish is just cooked through, about 3 minutes more. Remove the toothpicks from the ends of the salmon fillets, then serve immediately.
