Easy Salmon Escabeche Recipe

Easy Salmon Escabeche Recipe

How to make Salmon Escabeche

The is a quick version of escabeche. I haven’t really thought about serving this again even though the summer heat has left for the year, I thought it is a great dish to serve that is refreshing and delicious. It is something that is simple, doesn’t take that long and it can last for weeks in the refrigerator ( the vegetable portion). Here is the recipe I hope you enjoy it!

Recipe Ingredients

1 lb salmon cut into 3/4 inch by 3/4 inch blocks


1/4 cup each sherry vinegar, apple cider, and rice wine

1 cup olive oil

3 shallots or 1/2 red onion brunoise

1/4 cup of capers and some of the juice

2 jalapeños brunoise

1 red, yellow, and orange bell pepper brunoise

1-2 tbsp of salt

1 garlic clove minced

1-2 tbsp of chopped dill

Dill and micro greens to garnish

Recipe Instructions

How to make Salmon Escabeche,

Season the salmon with salt and pepper. In a hot saute pan (non stick if desired) add olive oil and the salmon. Cook on each side for approximately 20 seconds. you want to sear the outside of the fish on all 4 sides. Turn to the next side and repeat. The salmon should only be in the pan about a minute to a minute and half. Then take out and rest for a minute.

How to make escabeche,

In a small pot add all the vinegars, juice from the capers, and 1 tbsp of salt. bring to boil. Meanwhile place all the vegetables, capers, garlic in to a heat proof bowl. Once the vinegar comes to a boil and the salt is dissolved pour the vinegar over all the vegetables. Then add the oil and probably another tsp or two of salt. Let it cool completely and then add chopped dill.

To Finish,

Slice the salmon using a sharp knife and place 4 to 5 pieces in the bottom of the bowl. Season them lightly with salt. Then take spoonfuls of the escabeche and spoon all over the fish. Top with micro greens and dill. Side note: the longer you leave the escabeche on the fish the more it change the texture (not a bad thing) from the vinegar. I would say to let it sit about 3-5 minutes before you serve it that way the flavors can marinate together, but you can wait as long as an hour if you would like. Serve and enjoy!

Salmon Escabeche

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