- 1 1/2 lb whole salmon filet*
- 1/2 lb bacon, diced
- 1 small green bell pepper, diced
- 1 shallot, minced
- 2 1/2 C water, plus more as needed
- 1/4 C all-purpose flour
- 2 tbsp unsalted butter
- 1 tbsp cajun seasoning
- 3 tsp vegetable oil, divided
- 1/2 tsp seasoned salt, to taste
- 1/4 tsp cracked black pepper
- 1/8 tsp Kosher salt, as needed
- Preheat your oven to 375°F and place your salmon filet, skin side down, in a glass baking dish. Drizzle about a teaspoon of oil over your salmon filet and use your hands or a basting brush to make sure the entire filet is coated in a light layer of oil.
- Sprinkle the cajun seasoning all over the salmon, making sure to season the sides and edges of the salmon, too. There’s no need to season the skin, as we’re not eating it. I mean you can if you want; I’m only here to guide you, not boss you around.
- When the oven has preheated go ahead and pop in the salmon and let bake for 10-13 minutes, until opaque and the white protein is starting to seep from the sides. We’re not baking it all the way through; we want it to finish cooking in the gravy.
- While the salmon bakes, start on the gravy. Place a large skillet or saute pan over medium-high heat and allow it to preheat for 2 minutes, then add your bacon. Cook until crispy, stirring occasionally, then use a slotted spoon to transfer the cooked bacon pieces onto a paper towel-lined plate, leaving the bacon grease in the pan.
- There should be enough bacon grease to coat the entire surface of the pan; if there isn’t add in one teaspoon of vegetable oil, then add your shallot and bell pepper. Sprinkle over a pinch of kosher salt, just enough to encourage them to sweat, and stir as they saute, just until softened slightly, about 5 minutes. Check on your salmon if you haven’t already.
- Once the shallot and bell pepper has cooked down add the butter and remaining vegetable oil to the pan. Stir the fats into the aromatics until the butter has melted, then spread everything out into a single layer.
- Sprinkle the flour over it all, and use a spatula or roux whisk to stir the flour in. Stir and scrape until you have no more dry spots of flour, and all the peppers and shallot are coated in a thin, yellowish paste. Add more oil to the pan, a teaspoon at a time, if you’re struggling to soak up all the dry flour. Cook, stirring occasionally, for 3 minutes. I am pretty sure your salmon is ready to pull from the oven now if it wasn’t earlier.
- Next, pour the water into the skillet one-half cup at a time, making sure to stir until the liquid is completely incorporated before you add the next half cup. Repeat until you’ve used the full 2 1/2 cups of water. If you’d like a looser gravy, you can add another half a cup.
- Add your seasoned salt and cracked black pepper to the gravy. Stir in and allow to cook for 3 minutes, then stir in half of the cooked bacon bits.
- Use a wooden spoon to break the cooked salmon down into chunks. Not too small, like you would for salmon cakes or anything, as it will break down further as we stir it into the gravy.
- Transfer the cooked salmon to the pan of gravy, leaving the skin behind. Gently work the salmon into the gravy – use a folding motion rather than just stirring. Give it a taste, and add more salt if you think it needs it. Dassit!
- I call for a whole filet, in one big piece. It’s OK if it’s just under or over a pound and a half. If you’re using cut portions of salmon filet I recommend roasting those on a baking sheet at 425°F for 10-12 minutes instead following the recipe instructions. Just a suggestion, as written will work.
- Prep Time: 10 minutes
- Cook Time: 30 minutes