On a microwave safe plate lined with paper towels, microcook 4 slices of bacon at a time for 1 1/2 minutes. Meanwhile, rinse salmon, pat dry; lightly sprinkle with salt & pepper. Wrap 2bacon strips around each fillet. In a 12" skillet heat oil over medium high heat. Cook fish, bacon seam side down first, for 3-4 minutes per side (longer for thicker fillets) or until bacon is crisp and fish flakes easily with a fork.

For chutney, in a small saucepan combine jam and cranberries. Cook, stirring occasionally, over medium heat until heated through. Serve salmon with chutney and thyme.