Bacon-Date Crusted Salmon

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Bacon-Date Crusted Salmon |

One of the first recipes I created when I initially went Paleo was walnut-crusted salmon topped with a bacon-rosemary crumble. I can credit that dish as one of the meals that went on my husband (then boyfriend)’s “Should I propose to her?” tally board. This AIP re-creation has even surpassed my previous success! It’s savory, sweet, and full of complementary textures.

Usually I don’t prefer fish leftovers, but I couldn’t wait to dig into this Bacon-Date Crusted Salmon during Kindergarten Lunch, which is the name I have given meals that are eaten earlier than socially or physically desirable solely due to their saliva-initiating potential. You know what I’m talking about. You must serve it over my Silky Sweet Potato Puree – it’s truly a restaurant quality meal made in a flash! Enjoy!

Bacon Date Crusted Salmon |
Bacon-Date Crusted Salmon
Prep time
Cook time
Total time
Recipe type: Seafood
Serves: 2 servings
  • Coconut oil (or fat of choice), for greasing dish
  • 2 6-oz salmon filets
  • 4 Medjool dates, pitted
  • 3 slices bacon
  • 2 tsp rosemary, finely minced
  • 1 tbsp garlic, finely minced
  • 1 tbsp lemon juice
  • Lemon zest, for serving
  1. Preheat oven to 400 degrees F. Lightly grease a glass pie dish or baking dish with fat of choice.
  2. Cook bacon over medium heat until crispy, about 6 minutes. Reserve bacon fat and finely mince the cooked bacon.
  3. While the bacon is cooking, soak the dates in hot water in a small heat-proof bowl for 15 minutes. Alternatively, cover dates with water in a small glass bowl and microwave for 1 minute.
  4. Mash dates completely into a smooth paste. Stir in cooked bacon, reserved bacon fat, garlic, and rosemary to create the bacon-date crust.
  5. Pat salmon dry and lay skin side down in prepared baking dish. Squeeze lemon juice over salmon. Spoon half of the bacon-date mixture on each salmon filet and spread with the back of a spoon, covering as much of the salmon as possible.
  6. Bake for 15 minutes until the salmon flakes easily with a fork. Serve sprinkled with lemon zest over Silky Sweet Potato Puree.

About Alaena Haber

Alaena Haber is the recipe creator and blabber, err… blogger, behind Grazed and Enthused, an Autoimmune Protocol diet and lifestyle blog. Alaena initially began blogging in 2014 to re-spark her passion for cooking while on the elimination phase of the Autoimmune Protocol, which she uses to address Hashimoto’s and leaky gut symptoms. Enthused by her rapid health progression, she decided it was time to help others by devoting more (okay, all) of her spare time to the autoimmune community. Alaena has three requirements for her recipes: they must be creative, accessible, and make others excited about nutritional healing. You can find her on Facebook and Instagram where she shares both tiny and victorious moments in her healing journey.


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