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Preheat oven to 425F
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Prep salmon by rubbing both sides with the salt, black pepper, lemon pepper, and garlic powder
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Place a Rosemary stem on top of each filet.
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Take the bacon and wrap two pieces around each filet near the ends, making sure the Rosemary stem stays in place.
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Hold this together with toothpicks so the bacon won't slip off when cooking.
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Now to make the sauce!
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For the sauce, put a pan on the stove on medium heat.
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When the pan is hot, add the butter and milk.
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Stir until the butter is completely melted
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Next add your maple syrup.
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Be sure to constantly be stirring or it will separate.
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After the syrup is mixed in turn down the heat on the stove.
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Keep stirring to help thicken the sauce.
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Next add the Worcestershire sauce.
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This is to offset the natural sweetness of the syrup and the milk.
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We want our fish to be sweet and tangy.
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The sauce will probably begin to clump up.
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That's ok!
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Just keep stirring.
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Once the sauce is thickened a bit, remove it from the heat.
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Strain your sauce into a separate bowl, which will get rid of those clumps and leave you with a nice and smooth sauce.
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Discard any clumps that you may have.
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If you don't have any to discard them that just means you are a beast at making this sauce!
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(Note:if you want a thicker sauce use 2% milk.
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Slightly thinner use skim)
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Put your filets into a baking dish, trying to keep them close to each other.
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Normally you want space in between, but for this you want to absorb all that flavor from the bacon so scrunch them up!
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Now pour your sauce over top of your filets, and be careful since it's still hot.
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No need to worry about any cooking oils here.
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The sauce provides all the moisture you're gonna need to keep your fish from drying out.
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Now place your salmon in the oven for about 10-12 minutes depending on the thickness of the fish.
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Remove from the oven when the fish flakes easily with a fork and is opaque.
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Let stand for 5 minutes to cool then serve and enjoy!
