The West's best seafood

Our guide to healthy, sustainable choices from the West's amazing bounty

16 ways with wild salmon

Special enough for company, quick enough for weeknights

Pancetta wrapped salmon kebabs
Photo by Leigh Beisch; styling by Dan Becker

Pancetta Salmon Kebabs with Parsley Vinaigrette

This mouth-watering recipe comes from Christine Keff, chef at Seattle's Flying Fish. She wraps salmon in pancetta for a smoky flavor, then accents its richness with top-quality olive oil and vinegar.

You’ll need 8 (10-in.) skewers; soak wooden ones in water 4 hours to prevent burning.

Recipe: Pancetta Salmon Kebabs with Parsley Vinaigrette




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