- 1 teaspoon oil
- 4 (6-ounce) salmon fillets, cut about 1 inch wide, blotted on paper towels
- Salt and freshly ground black pepper
- 4 tablespoons Chinese barbecue sauce
- 6 slices lean bacon, cut crosswise in half
- Thinly sliced scallions, including most of green part, to garnish
- Turn on the broiler. Position the rack about 4 inches from the heat.
- Heat the oil in a large non-stick, oven-proof skillet over medium-high heat. Add the salmon, flesh-side down, and sauté until lightly browned, about 1 minute. Turn, season the fish with salt and pepper to taste, spread the barbecue sauce over the flesh side, and drape three half-slices of bacon diagonally over the top of each fillet.
- Transfer the fish to the broiler and cook until the bacon is crisp and the salmon is just cooked through, about 10 minutes for 1-inch-thick salmon fillets. Remove, sprinkle with scallions, and serve.