Preheat and prep: Heat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and lightly oil it. Pat the salmon dry and set aside. Season lightly with salt and pepper.

Crisp the bacon: Add chopped bacon to a cold skillet and set over medium heat. Cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 6–8 minutes. Transfer bacon to a paper towel–lined plate. Reserve 1 tablespoon of bacon fat in the skillet; discard the rest or save for another use.

Make the glaze: To the skillet with bacon fat, add maple syrup, Dijon mustard, soy sauce, apple cider vinegar, garlic, and smoked paprika. Simmer over low heat for 2–3 minutes, stirring, until slightly thickened and glossy. Taste and adjust pepper and salt if needed. Remove from heat.

Glaze the salmon: Place salmon skin-side down on the prepared baking sheet. Spoon about half of the glaze over the fillets, spreading to coat the tops evenly.

Bake: Bake for 8–10 minutes, depending on thickness. The salmon should be nearly cooked through but still slightly translucent in the center.

Finish with bacon and broil: Remove the sheet from the oven. Spoon the remaining glaze over the salmon and sprinkle the crispy bacon on top. Switch the oven to broil and return the salmon to the top rack for 1–2 minutes. Watch closely. You want caramelized edges and bubbling glaze, not burnt sugar.

Rest and serve: Let the salmon rest for 3 minutes. Garnish with chives or parsley and a squeeze of lemon. Serve hot.