Grilled Salmon Escabeche
Grilled Salmon Escabeche offers a perfect blend of tender fish and crisp skin, elevating the classic technique of escabeche. By cooking the salmon skin-side down, it prevents sticking and creates a delightful crunch.
The quick-pickled fennel adds a refreshing, tangy contrast, gently cooking the salmon’s flesh in a flavorful brine. With hints of lime, vinegar, and garlic, the brine enhances the richness of the fish while preserving its texture.
Serve this dish alongside grilled bread, boiled potatoes, or a simple salad for a light yet satisfying meal that’s as impressive as it is delicious.
Grilled Salmon Escabeche Ingredients
Salmon fillets: The star of the dish, providing a tender, rich flavor complemented by a perfectly crisp skin, essential for the grill’s unique technique.
Lime juice: Brightens the escabeche brine, offering a tangy, fresh zing that cuts through the richness of the salmon.
Apple cider vinegar: Adds depth to the pickling liquid, balancing the oil and enhancing the flavors with its subtle acidity.
Extra-virgin olive oil: Smooth and flavorful, it adds richness to the brine while helping to crisp the salmon skin.
Fennel: Its delicate aniseed flavor infuses the brine, offering a crisp, refreshing texture that contrasts beautifully with the tender salmon.
Garlic: Infuses the brine with a savory aroma, deepening the flavor profile of the dish and complementing the fish’s delicate taste.
Grilled Salmon Escabeche
Grilled Salmon Escabeche is a delightful, easy-to-make dish that combines perfectly grilled salmon with a tangy, quick-pickled fennel brine. The result is tender, flavorful fish with a crisp, golden skin and an irresistible contrast of textures. This recipe not only highlights the essence of escabeche, an age-old technique of marinating fish in vinegar, oil, and seasonings, but also brings out the delicate balance between the smoky grilled salmon and the bright, zesty fennel.
Recipe Tips
- Achieve Perfectly Crisp Skin
To prevent the salmon skin from sticking to the grill, it’s crucial to cook the fish skin-side down the entire time. This technique protects the flesh from the intense heat, while the skin crisps up beautifully. Make sure to oil the grill grates well before placing the fish on the grill to avoid sticking. A simple folded paper towel soaked in olive oil works wonders. - Control Cooking Time for the Best Texture
Grill the salmon until the skin is browned and the flesh is opaque about three-quarters of the way up the sides, typically 3 to 6 minutes depending on the thickness of the fillet. For even cooking, check the fish often and adjust its position on the grill to prevent flare-ups. This ensures both the salmon is cooked through while maintaining its delicate, flaky texture. - Enhance the Brine with Your Favorite Flavors
Feel free to personalize the pickled fennel brine by adding other herbs and spices such as coriander seeds, onion, or a pinch of red pepper flakes for extra heat. These additions will elevate the flavor profile, making the brine even more aromatic and dynamic, complementing the salmon’s rich flavor.
What to Serve with Grilled Salmon Escabeche
- Grilled Bread
A simple side of grilled bread pairs perfectly with Grilled Salmon Escabeche, providing a satisfying crunch and a neutral base that absorbs the brine’s tang. A drizzle of extra-virgin olive oil or a light spread of garlic butter on the warm bread adds richness and depth to the meal. - Boiled Potatoes
For a hearty, classic side, serve the salmon with boiled potatoes. The mild flavor and soft texture of the potatoes complement the bright, pickled fennel, while balancing out the rich, smoky notes of the salmon. A sprinkle of fresh herbs or a dollop of sour cream makes it even more indulgent. - Fresh Salad
Pair the dish with a refreshing salad, featuring leafy greens, such as arugula or mixed greens, and a simple vinaigrette. The crispness of the vegetables and the light acidity of the dressing provide the perfect contrast to the rich salmon and tangy fennel, making it a well-rounded meal.
FAQ
- Can I use a different type of fish for this recipe?
Yes! While salmon is ideal for this recipe, you can substitute other firm, oily fish like trout or mackerel. Just ensure that the fish you choose holds up well on the grill. - What if I don’t have a grill?
If you don’t have access to a grill, you can cook the salmon in a cast-iron skillet over medium-high heat. To get a crispy skin, heat the skillet until very hot, then cook the salmon skin-side down, following the same timing as the grill method. - How long will the leftovers last?
Leftovers can be stored in the refrigerator for up to two days. Keep the salmon and pickled fennel in an airtight container. For best results, remove the skin before storing as it will become soggy when refrigerated. - Can I make the pickled fennel ahead of time?
Yes, the fennel can be pickled up to 24 hours in advance. This allows the flavors to meld and intensify, giving you a more flavorful brine to serve with your grilled salmon. Just be sure to store the fennel in the refrigerator.
Grilled Salmon Escabeche
Ingredients
- 4 skin-on salmon fillets 6 to 8 ounces each
- 1/2 cup freshly squeezed lime juice from about 4 limes
- 1/4 cup apple cider vinegar or unseasoned rice vinegar
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons sugar
- 1/2 medium fennel bulb thinly sliced (bulb and stalks), fronds chopped
- 4 sprigs fresh thyme oregano, or bay leaves
- 3 garlic cloves thinly sliced
- Kosher salt and freshly ground black pepper to taste
Instructions
- Prepare the Grill
- Begin by setting up your charcoal grill for two-zone cooking, with the coals concentrated on one side for direct heat. If using a gas grill, heat all burners to medium-high, then switch off one of the end burners to create indirect heat.
- Prepare the Brine and Fennel
- While the grill is heating, pat the salmon fillets dry and set them aside to air-dry. In a metal 3-quart dish, such as a 9×13-inch pan, or a large oven-safe skillet, mix together the lime juice, vinegar, olive oil, and sugar. Add the sliced fennel, thyme (or oregano), and garlic. Season generously with salt and pepper, then stir to combine all ingredients.
- Warm the Brine
- Once the grill has reached temperature, place the dish of fennel mixture over the indirect heat zone of the grill. Cover and allow it to warm for about 5 minutes.
- Grill the Salmon
- Season the salmon fillets with salt and lightly coat with olive oil. Prepare a paper towel soaked in olive oil and a fish spatula, and bring a rimmed baking sheet to the grill. Using gloved hands, transfer the dish of fennel brine to the baking sheet or another heat-safe surface.
- Grill the Salmon Fillets
- Clean and oil the grill grates using the prepared paper towel. Place the salmon fillets skin-side down over the direct heat. Close the grill lid and cook until the skin is browned and releases easily from the grates, and the flesh turns opaque about three-quarters of the way up the sides—approximately 3 to 6 minutes, depending on thickness. Be sure to check the salmon frequently and move it around the grill as needed to prevent flare-ups.
- Finish the Dish
- Once the salmon is nearly cooked through, carefully place it skin-side up into the warmed fennel brine. Allow the dish to rest for 5 minutes, or up to 30 minutes, until the salmon is fully cooked. Serve the salmon alongside the pickled fennel. Leftovers can be stored in the refrigerator and enjoyed cold or at room temperature the following day, though the skin should be discarded as it will become soggy after refrigeration.
