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1. In a large, heavy skillet over medium heat, fry bacon
until crisp. Transfer to paper
towels to drain, leaving rendered fat in pan. Wrap bacon
in foil to keep warm.
2. Return skillet to medium-high heat. Add salmon fillets
skin side down, and fry until
skin is golden and crisp, about 2 minutes. Turn fillets,
and fry until browned and
cooked to taste, 2 to 3 minutes longer.
3. Transfer salmon to a serving plate. Crumble bacon evenly
over fillets, and sprinkle
with diced gherkins. Serve immediately.
