Easy Make-Ahead Salmon Escabeche with Olives
If bold Mediterranean flavors are your thing, you’ll love this Salmon Escabeche. The combination of vinegar, olive oil, olives, and herbs creates a bright, punchy marinade that complements the buttery richness of the salmon. It’s elegant, unexpected, and ideal for serving at room temperature to guests.
Pin Recipe
Servings: 6 servings
Calories: 243kcal
Equipment
Ingredients
For the Fish
- 1½ lbs salmon fillet, skin-on
- 2 Tbsp all-purpose flour
- 2 tsp kosher salt
- 2 tsp lemon, zested, about 1 lemon
- ½ tsp granulated garlic
- ½ tsp sumac
For the Marinade
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar or white wine vinegar
- 1 large shallot, thinly sliced
- 1 serrano chile, very thinly sliced
Serving Suggestions
- ½ cup black or kalamata olives, sliced
- ¼ cup roasted red peppers, finely chopped
- Fresh dill
- Crusty bread, sliced and toasted
Instructions
- Make the dredge. In a small bowl, combine 2 Tbsp flour, 2 tsp kosher salt, 2 tsp lemon zest, ½ tsp garlic, and ½ tsp sumac, then whisk to combine.
- Dry the salmon. Pat salmon dry on both sides, then place on a plate or tray. Pour flour mixture on top of the fish, pressing gently onto the salmon, then cover with plastic wrap and refrigerate for 2 hours.
- Meanwhile, make the marinade. Combine ½ cup olive oil, ¼ cup red wine vinegar, sliced shallots, and sliced serrano pepper in a medium bowl. Whisk, then set aside.
- Cook the salmon. When ready, preheat a large skillet over high heat. Add 2 Tbsp olive oil. Shake any excess flour off of salmon, 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.
- Garnish, then serve. To serve, pour ½ cup sliced olives and ¼ cup roasted red peppers on top, then garnish with fresh dill. Can be eaten as is or smashed on top of sliced, toasted bread.
Notes
- Even better the next day: The flavor of fish escabeche deepens and intensifies as it rests. For best results, refrigerate overnight and serve the following day.
- Herb swaps: Try oregano or cilantro instead of dill.
- Seafood options: This method is fantastic with red snapper, sole, black cod, or even shrimp.
Nutrition
Calories: 243kcal | Carbohydrates: 3g | Protein: 17g | Fat: 19g | Saturated Fat: 2.7g | Cholesterol: 38mg | Sodium: 677mg | Fiber: 0.5g | Sugar: 0.1g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
