Photo: Leigh Beisch; Styling: Dan Becker
YieldsServes 4
At Flying Fish restaurant in Seattle, chef Christine Keff makes this super-easy, luscious recipe with fillets. It's worth it to buy really good oil and vinegar for the vinaigrette—you'll taste the difference. You'll need 8 (10-in.) skewers; soak wooden ones in water 4 hours to prevent burning.

How to Make It

Step 1
1

Combine 1/4 cup oil, the vinegar, garlic, salt, and 1/4 tsp. pepper in a bowl. Set aside.

Step 2
2

Heat grill to high (450° to 550°). In a large bowl, combine remaining tbsp. oil with remaining 1/4 tsp. pepper. Turn salmon in oil to coat.

Step 3
3

Set out rows of 3 salmon chunks on a work surface. Unroll pancetta slices into strips and wrap strips once or twice around salmon, weaving long pieces between chunks. Skewer each row of salmon with chunks slightly separated.

Step 4
4

Oil cooking grate, using tongs and a wad of oiled paper towels. Set kebabs on grate, then grill, covered, turning once, until fish is barely cooked through, 4 minutes.

Step 5
5

Arrange kebabs on plates. Stir parsley into dressing; spoon on top of kebabs. Serve with warm, crusty bread for dunking.

Step 6
6

Note: Nutritional analysis is per serving.

Ingredients

 5 tablespoons good-quality extra-virgin olive oil, divided
 2 tablespoons good-quality red wine vinegar, such as Kimberley
 1 small garlic clove, minced
 1/2 teaspoon kosher salt
 1/2 teaspoon coarsely ground pepper, divided
 1 1/2 pounds skinned king or coho salmon fillet (1 in. thick), cut into 1 1/2-in. chunks
 4 ounces thinly sliced pancetta
 3 tablespoons coarsely chopped flat-leaf parsley

Directions

Step 1
1

Combine 1/4 cup oil, the vinegar, garlic, salt, and 1/4 tsp. pepper in a bowl. Set aside.

Step 2
2

Heat grill to high (450° to 550°). In a large bowl, combine remaining tbsp. oil with remaining 1/4 tsp. pepper. Turn salmon in oil to coat.

Step 3
3

Set out rows of 3 salmon chunks on a work surface. Unroll pancetta slices into strips and wrap strips once or twice around salmon, weaving long pieces between chunks. Skewer each row of salmon with chunks slightly separated.

Step 4
4

Oil cooking grate, using tongs and a wad of oiled paper towels. Set kebabs on grate, then grill, covered, turning once, until fish is barely cooked through, 4 minutes.

Step 5
5

Arrange kebabs on plates. Stir parsley into dressing; spoon on top of kebabs. Serve with warm, crusty bread for dunking.

Step 6
6

Note: Nutritional analysis is per serving.

Pancetta Salmon Kebabs with Parsley Vinaigrette