Mince the garlic. Cut salmon in to 1 1/2" chunks. Coarsely chop the parsley.
Combine 1/4 cup oil, the vinegar, garlic, salt and 1/4 teaspoon pepper in a bowl and set aside.
Heat grill to high, 450-550° F (230-290° C). In a large bowl, combine remaining tbsp. oil with remaining 1/4 teaspoon pepper. Turn salmon in oil to coat.
Set out rows of 3 salmon chunks on a work surface. Unroll pancetta slices in to strips and wrap strips once or twice around the salmon, weaving long pieces between chunks. Skewer each row of salmon with chunks slightly separated.
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.
Arrange kebabs on plates. Stir parsley into dressing: spoon on top of kebabs. Serve with warm crusty bread for dunking.
There are 450 calories in 1 serving of Pancetta Salmon Kebabs with Parsley Vinaigrette.
Calorie split: 63% fat, 0% carbs, 36% protein.
Amount Per Serving
% Daily Values*
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.