← All recipesTotal: 40 min + rest
Ingredients
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Instructions
- Season the salmon. Heat 1 tablespoon olive oil in a skillet and sear the salmon until just cooked, then transfer to a shallow dish.
- Add the remaining oil, pepper, onion and garlic to the pan and cook until slightly softened.
- Add vinegar, water, bay leaf, coriander seeds, sugar and a pinch of salt. Simmer for 3 minutes.
- Pour the hot vegetable marinade over the salmon and let it stand for at least 20 minutes.
- Serve warm, at room temperature or chilled, spooning the vegetables and marinade over each portion.
Kitchen note: Salmon thickness and cooking equipment vary. Check the thickest part for doneness and follow the food-safety guidance where you live.
Why you'll like this recipe
- The vinegar marinade cuts through salmon richness without relying on cream or a sugar-heavy glaze.
- It is flexible: warm for dinner, room temperature for lunch, or chilled the next day.
- The peppers and onion become both garnish and side dish.
Tips for better results
- Do not overcook the salmon during searing because the hot marinade continues warming it.
- Use a nonreactive dish such as glass or ceramic for the vinegar marinade.
- Resting for 20 to 30 minutes gives noticeably better flavor.
What to serve with it
Serve with boiled potatoes, crusty bread or a salad of bitter greens.
Storage
Cool promptly, cover and refrigerate. The flavor improves after a few hours; use within 2 days.
Common questions
What is escabeche?
Escabeche is a technique in which cooked food is dressed or marinated with an acidic mixture, often vinegar, aromatics and spices.
Is this meant to be served cold?
It can be served warm, room temperature or chilled, which is part of what makes escabeche useful.