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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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salmon with olive oil and vinegar marinade

Salmon Escabeche (Escabeche de Pescado)

Posted by: Ari Laing

If there's one make-ahead healthy fish recipe that gets your attention this year, let it be salmon escabeche. This Spanish preparation of salmon gets seared on a stove top, then marinated in olive oil and red wine vinegar. It's topped with shallots, a serrano pepper, olives, and sun dried tomatoes, making it a little sweet, a little sour, and a touch spicy!

recipe +-

Posted by: Ari Laing
salmon with olive oil and vinegar marinade
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5 from 3 votes

Salmon Escabeche (escabeche de pescado)

Salmon escabeche is a sweet and sour seared fish that cures in olive oil and vinegar for a few hours or up to overnight. Topped with olives and sun dried tomatoes, the flavors are vibrant and bold, but has less than 10 minutes of prep!
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time2 hrs 17 mins
Course: Seafood
Cuisine: Spanish
Keyword: escabeche de pescado, escabeche marinade, fish escabeche, how to make fish escabeche, sweet and sour salmon, what is escabeche
Servings: 6 -8 servings
Calories: 243kcal
Author: Ari Laing


For the fish:

  • 1 ½ lbs salmon skin-on
  • 2 Tbsp all-purpose flour
  • 2 tsp kosher salt
  • 1 lemon zested
  • ½ tsp granulated garlic
  • ½ tsp sumac

For the marinade:

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar or other vinegar
  • 1 large shallot thinly sliced
  • 1 small serrano chile

For serving:

  • cup black or kalamata olives sliced
  • ¼ cup sun dried tomatoes chopped
  • Fresh dill for garnish
  • Bread toasted


  • In a small bowl, combine flour, salt, lemon zest, garlic, and sumac, then whisk to combine. 
    dry rub for salmon escabeche
  • Pat salmon dry on both sides, then place on a plate or tray. Pour dry ingredients on top, pressing gently onto the salmon, then cover with plastic wrap and refrigerate for 2 hours. 
    salmon fillet with dry rub on top
  • Meanwhile, make the marinade. Combine olive oil, vinegar, shallots, and serrano in a medium bowl. Whisk, then set aside.
    olive oil, red wine vinegar, shallots, and serrano pepper in bowland
  • When ready, preheat a large skillet over high heat. Add 2 Tbsp olive oil. Shake any excess flour off of fish, then sear flesh side down for 4 minutes, undisturbed. Carefully flip the fish using a fish spatula, then sear skin side down for an additional 3 minutes. Transfer salmon to a bowl or dish with deep sides, then immediately pour the marinade on top. If eating that day, leave fish on counter to cure for at least 2 hours. If serving the next day, cover fish and place in refrigerator overnight. Salmon is best when served at room temperature, so make sure to bring it out 1-2 hours before serving.
    cooked salmon with marinade poured on top in a white bowl
  • To serve, pour sliced olives and sun dried tomatoes on top, then garnish with fresh dill. Can be eaten as is or smushed on top of sliced, toasted bread.
    flaky salmon escabeche in bowl with olives and sun dried tomatoes


  • The flavor of fish escabeche intensifies the longer it sits -- we recommend serving it the next day after resting in a refrigerator overnight
  • You can substitute the serrano pepper with a spicier chile if you like more heat. Alternatively, you can omit the pepper altogether if you want a more mild flavor.
  • If you don't have fresh dill, oregano or cilantro also work well. 
  • Other types of seafood for escabeche: red snapper, sole, or black cod! Shrimp works well too. 

If you're looking for other seafood entrées, check out these favorites of mine:


Sodium: 677mg | Sugar: 0.1g | Fiber: 0.5g | Cholesterol: 38mg | Calories: 243kcal | Saturated Fat: 2.7g | Fat: 19g | Protein: 17g | Carbohydrates: 3g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!