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Pork Panko Crusted Salmon w/ Bacon Jam


Approx. 10 mins


25 mins for the Salmon, 15-30 mins for the bacon jam + 10 or more mins in fridge to cool


3-4 servings

  • Salmon (1-1.5 lb)
  • Canola oil

For the glaze

  • Apricot Jam (1/4 cup)
  • Tamari (1 tbsp)
  • Maple Syrup (1/8 cup)
  • (Optional - bit of blackening seasoning)

For the pork panko crust

  • Pork Panko (1 cup)
  • Parsely (fresh or dried - 1/8 cup)
  • Sesame oil (1 or 2 tsp)
  • 5 Spice (3 or 4 pinches)

For the bacon jam

  • Thick Cut Bacon (5 strips)
  • 1 tsp sesame oil
  • Apricot Jam (1/4 cup)
  • Brown Sugar (1/4 cup)
  • Tamari (2 tsp)
  • Balsamic Vinegar (1-2 tsp)
  • Maple Syrup (1-2 tbsp)
  • Shallot (1, 2 if you like, sliced & diced)
  • Minced Garlic (2 tsp)
  • Minced ginger (1/2 - 1 tsp)
  • Water (1/8 cup)
  • Sesame Oil
Pork Panko Crusted Salmon w/ Bacon Jam
Making the Bacon Jam
Step 1

Since the bacon jam takes longer, I recommend starting with this if you want to eat your food while it’s hot.

Step 2

Cut or tear your bacon slices into small pieces, and put it to the side. Don’t eat it! I know you’re tempted, but don’t...

Step 3

Slice and dice your shallot into fine pieces, and combine with your minced garlic, and start cooking it on a low flame with the sesame oil for about a minute.

Step 4

Now for the rest of your ingredients, add them all into the pan and keep stirring until everything is combined.

Step 5

Once combined, add your bacon pieces.

Step 6

Turn the heat up to medium low, and let it come to a low boil. Stir occasionally. If you’re getting big bubbles, turn the heat down! I said LOW boil, you big oaf!

Step 7

Once it’s completely bubbled over (tiny bubbles, TINY BUBBLES), turn the heat down to low and let it simmer for 15-30 minutes. A traditional bacon jam would be cooked down more, but this is being made for the purpose of pouring / scooping over the salmon. So if you want it a bit more pourable, simmer it for about 15 to 20 minutes. If you’d rather scoop it over, simmer it for 30.

Step 8

Let it cool in the fridge for about 10 minutes or more so it’s not watery, or at least develops a slightly thicker viscosity.

Making the Salmon
Step 1

First prep your salmon. Slice as preferred, and place on a very lightly oiled pan (I use canola spray, you can use whatever you like, I’m not your mother).

Step 2

Create punctures with your knife by stabbing it repeatedly and pretending it’s your ex, about 1/2 an inch apart per entry wound.

Step 3

Start preparing the glaze by combining all ingredients in a bowl and mixing until smooth-ish.

Step 4

For the maple syrup, I used a bourbon barrel aged variety, but feel free to use any maple syrup you like. Just don’t use pancake syrup... like ever, on anything... just stop it.

Step 5

Spoon the glaze over your salmon, rubbing it in with the back of your spoon, very gently pushing it so it seeps into the punctures.

Step 6

Once your salmon pieces are completely saturated, feel free to pour any remaining glaze over the top. Make sure to get the sides, they need a little love too.

Step 7

Now, start preparing your Pork Panko mixture in a bowl. Toss the pork panko, parsely and 5 spice together, then add the sesame oil and toss again so it gets distributed throughout.

Step 8

Now take your pork panko mixture and generously layer it over the top of your salmon. Make sure to pat some of the mixture along the sides of each piece as well. You want that delicious, crispy pork panko covering every inch of that baby.

Step 9

Pop it in the oven at 350 degrees for 25 minutes.

Step 10

Once you’re ready to eat and your salmon has been plated, pour or scoop your bacon jam over your fish. I poured mine down the center of each piece vertically, but if you prefer to smother it, or yourself, live your life. Save whatever’s left and spoon it into your mouth later.


No shallots? Onions will do the trick.

Tamari can be hard to find sometimes, soy sauce is fine too.

If you don’t like sesame oil or you’re allergic, you can use something else, such as peanut oil or vegetable oil. I wouldn’t recommend EVOO, I think it’s the wrong flavor for this. But what do I know? I just wrote the recipe...