Skip to main content

Originally published Wednesday, December 18, 2013 at 6:09 AM

  • Share:
  • Comments (0)
  • Print

Recipe: Crispy Salmon with Pancetta and Sage

Most Popular Comments
Hide / Show comments
No comments have been posted to this article.
Start the conversation >


Serves eight

1 salmon fillet, about 22 / 3 pounds

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

12 fresh sage leaves

8 ounces thinly sliced pancetta

1. With a sharp paring knife, make 24 shallow incisions into the fleshy side of the salmon. Sprinkle with salt and pepper. Tear each sage leaf in half and tuck a piece into each incision. Lay the pancetta over the top of the salmon. (The salmon can be prepared a couple of hours ahead to this point. Wrap in plastic wrap and refrigerate.)

2. Place oven rack in top third of oven and preheat to 450 degrees. Remove plastic wrap and place salmon on a lightly oiled broiler pan and bake about 12 minutes per inch of thickness or until the salmon tests done in the thickest part.

3. Transfer salmon to a platter, removing the skin. Cut into slices for serving.

Adapted by The Seattle Times in 2006 from “Recipes 1-2-3: Fabulous Food Using Only 3 Ingredients” by Rozanne Gold

News where, when and how you want it

Email Icon

The Seattle Times

The door is closed, but it's not locked.

Take a minute to subscribe and continue to enjoy The Seattle Times for as little as 99 cents a week.

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited content access is included with most subscriptions.

Subscriber login ►