Salmon Escabeche

Name: Salmon Escabeche (Salmón en Escabeche)
Cuisine: Spanish
Ingredients: 1 pound wild-caught salmon fillet, cut crosswise into 1-inch-wide slices; 1½ teaspoons kosher salt; 2 teaspoons freshly ground pepper; 1 shallot, thinly sliced; ½ fennel bulb, trimmed and thinly sliced; 4 sprigs fresh parsley, coarsely chopped; ¼ cup extra-virgin olive oil; ⅔ cup dry white wine, such as Albariño; ⅔ cup dry white wine, such as Albariño; 4 cups mixed greens; 2 tablespoons finely chopped fresh tarragon

Salmón en Escabeche

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Tapas Espana

By Catherine Alioto

Published 2026

About

Escabeche is a traditional Spanish dish that originated in Persia. Fish or seafood is cooked or pickled in an acidic sauce. The tangy, bright flavors of the marinade perfectly balance the richness of the fish or seafood. Although easy to prepare, this dish makes an elegant tapa. Serve chilled or at room temperature.

Ingredients

1 pound wild-caught salmon fillet, cut crosswise into 1-inch-wide slices
1½ teaspoons kosher salt
2

Europe
Spain
Persia
Fish course
Gluten-free
Pescatarian

Method

In a glass dish, place the salmon slices and season well with salt and pepper. Add the shallot, fennel, and parsley.

In a small saucepan, heat the oil and wine over medium-high heat and boil for 1 minute. Immediately remove from the heat and pour the mixture over the salmon. Cover and set aside until cool. Transfer to the refrigerator and let the salmon marinate for at least 12 hours.</