Preheat and prep: Heat your oven to 400°F (200°C). Line a sheet pan with foil and place a wire rack on top if you have one. This helps the bacon crisp on all sides.

Make the garlic butter: Melt the butter in a small saucepan over low heat. Stir in the minced garlic, parsley, thyme, smoked paprika (if using), a pinch of salt, and a few grinds of pepper. Cook for 30–45 seconds until fragrant, then remove from heat. Zest half the lemon into the butter and stir.

Season the salmon: Pat the fillets dry with paper towels. Season lightly with salt and pepper. Go easy on the salt—bacon adds plenty.

Wrap with bacon: For each fillet, lay two bacon slices slightly overlapping on a board. Place the salmon on top, brush the top and sides with garlic butter, then wrap the bacon around, tucking the ends underneath. Brush the outside with a little more garlic butter.

Quick sear for crispness: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the salmon bacon-seam side down and sear 1–2 minutes until the bacon starts to brown. Carefully turn and sear the other sides 30–60 seconds each. Don’t cook the salmon through here—just get color on the bacon.

Finish in the oven: Transfer the skillet to the oven (or move the fillets to your prepared rack). Bake 8–12 minutes, depending on thickness. You’re aiming for 125–130°F internal temperature for medium, or until the salmon flakes gently.

Baste and rest: Brush with any remaining garlic butter during the last minute of baking. Remove and let rest for 3–4 minutes. Squeeze a little lemon over the top.

Garnish and serve: Sprinkle with extra parsley and serve with lemon wedges. Great with roasted asparagus, a simple salad, or garlicky mashed potatoes.