Ingredients Instructions

2 large red bell peppers 3 skin-on salmon fillets, about 6 ounces each 7 ounces smoked pancetta, sliced 2 tablespoons honey 2 handfuls mixed salad greens, for serving

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1. Prepare the grill for direct cooking over medium heat (350° to 450°F) .
2. Prepare the grill for cooking over medium heat (400°F) .
3. Brush the cooking grates clean. Grill the peppers over direct medium heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning them occasionally. Transfer the peppers to a medium bowl, cover with plastic wrap, and let stand for about 10 minutes.
4. Brush the cooking grates clean. Grill the peppers over medium heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning them occasionally. Transfer the peppers to a medium bowl, cover with plastic wrap, and let stand for about 10 minutes.
5. Place a stainless-steel grill pan over direct medium heat, close the lid, and preheat for 3 to 5 minutes. Arrange the pancetta on the preheated grill pan and grill over direct medium heat, with the lid open, until browned and crisp, about 5 minutes. Remove the grill pan from the cooking grates, then transfer the pancetta to a cutting board and let cool.
6. Place a stainless-steel grill pan over medium heat, close the lid, and preheat for 3 to 5 minutes. Arrange the pancetta on the preheated grill pan and grill over medium heat, with the lid open, until browned and crisp, about 5 minutes. Remove the grill pan from the cooking grates, then transfer the pancetta to a cutting board and let cool.
7. Uncover the peppers and remove and discard the charred skin and stem end from each pepper. Make a lengthwise slit in a pepper, open the pepper up flat, and remove and discard the seeds. Repeat with the second pepper. Cut the peppers into strips as close as possible to the width of the tops of the salmon fillets.
8. Turn the salmon fillets skin side down. Brush the tops of the fillets with the honey, dividing it evenly, then arrange the pepper strips on the fillets, covering the tops completely. Finely chop the crispy pancetta and sprinkle it over the layer of pepper strips, dividing it evenly,
9. Turn the salmon fillets skin side down. Brush the tops of the fillets with the honey, dividing it evenly, then arrange the pepper strips on the fillets, covering the tops completely. Finely chop the crispy pancetta and sprinkle it over the layer of pepper strips, dividing it evenly,
10. Drain the wood chips, scatter them over the coals or add them to the smoker box of a gas grill, and close the lid. When smoke appears, grill the salmon over indirect medium heat, with the lid closed, for 10 to 15 minutes without turning.
11. Drain the wood chips, scatter them over the coals or add them to the smoker box of a gas grill, and close the lid. When smoke appears, grill the salmon over medium heat, with the lid closed, for 10 to 15 minutes without turning.
12. To serve, transfer the fillets to serving plates. Garnish with the salad greens.