Make Ahead Salmon Escabeche: Great Holiday Appetizer or Main Dish
Wild salmon tastes good no matter what you do to it.
This Make Ahead Salmon Escabeche recipe entails a few steps but mostly it’s hands off once you’ve made a rub–just four ingredients–and a vinegar marinade.
It’s totally worth it and you’ll love the flavor.
You make everything ahead of time and then you just let the salmon sit in the marinade until you're ready to serve.
Make it the evening before a holiday for an easy but elegant lunch.
Or make it to serve guests coming over to watch the game or a movie.
Served this make ahead salmon on a good bread, maybe a sesame bread or a good Italian bread with a lemon garlic mayo. Don't skip the bread and the mayo, it makes an already amazing dish that much better.
If your people are doing Keto or something else without bread, you could serve this salmon with cucumber rounds or just as it is.
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Make Ahead Salmon Escabeche looks as good as it tastes. Don't worry about the big chunks of red onion and jalapeno, those veggies are tempered by a vinegar marinade that takes away the heat but not the flavor.
You'll make a simple rub--just four ingredients--to sprinkle over each salmon fillet. You'll let the fish rest in the fridge, covered with the spice rub, for at least an hour before baking. No worries if you need to let the fish sit in the fridge for a bit longer than an hour.
You'll bake the fish in an oven-proof dish or on a baking sheet for about 12 minutes at 350 F. Meanwhile, make the marinade.
You probably have most of the ingredients for the marinade in your kitchen: vinegar, jalapeno, red onion, and canola or vegetable oil. I use rice wine vinegar because that's what I prefer. The original recipe calls for red wine vinegar.
Make Ahead Salmon Escabeche: Great Holiday Appetizer or Main Dish
Recipe details
- 4 servings
- Prep time: 10 Minutes Cook time: 12 Minutes Total time: 22 min
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