4 salmon filets Olive oil 8 slices pancetta Dijon mustard 2 teaspoons honey Salt and fresh ground pepper
Remove the skin from the salmon. Heat a grill. Lightly rub a little olive oil all over fish. Spread the tops of the filets with a thin layer of mustard. Drizzle about 1/2 teaspoon honey over tops. Sprinkle with salt and pepper. Drape 2 slices pancetta over tops of filets. Place fish on a hot grill and reduce flame to medium. Grill for 4-5 minutes or until fish is opaque and cooked through. Serve immediately.