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