Baked Salmon Escabeche features a rub of cumin, fennel seed and coriander, the wild salmon is baked before going for a dip in a marinade of red onion, jalapeño, oil and vinegar.
This fish dinner sits in the fridge until you're ready to dine.
Wild salmon is the perfect foil for an easy, gourmet weeknight meal and it tastes good no matter what you do to it.
This Salmon Escabeche recipe is from the Wall Street Journal, which features a different chef and his or her favorite recipes every few weeks.
Oven fried potatoes would make a delicious side to serve with the salmon.
Mushroom Salad would also go well with this baked salmon recipe.
Sometimes I serve Indian style Basmati rice with this dish. Rice is a perfect side dish for fish. How to make Basmati Rice Indian Style has a foolproof recipe with plenty of process shots to help you.
If you're having people over, this make ahead salmon recipe is great as an appetizer on crackers or bread rounds or on this Egyptian flatbread aish baladi.
Are you craving more salmon? Try this grilled cedar plank salmon.
If you're looking for an elegant poultry dish, try this recipe for chicken marsala.
Why You'll Love This Recipe
- Easy and quick. The rub comes together in just a minute and you can chop a jalapeño and a red onion with just a couple minutes more. Or be lazy and buy pre-chopped.
- Delicious, you'll love the rub and the marinade. It's full of flavor. Don't worry about the jalapeño, it's not a spicy dish.
- Tastes even better made a day ahead and left to rest in the fridge.
- Makes great leftovers for lunch, if you have any left. Bring some sturdy crackers like Triscuits to use for scooping the salmon.
Baked Salmon Escabeche Ingredients
- One pound wild salmon fillets (why wild?)
- Red onion
- Rice wine vinegar or your favorite vinegar
- Canola or other neutral flavored oil
- ground cumin
- fennel seeds
- kosher salt
- ground coriander
- ground black pepper
See recipe for ingredient amounts
How to Make This Fish Dish
Make the rub and the marinade the night before if you like.
Sprinkle the rub on the flesh (pink) side of the fish.
Bake salmon in the oven at 350 for ten minutes.
Once the salmon is done baking, put it in a serving dish, pour the marinade over the top of the salmon and place in the fridge.
Marinade the fish for at least an hour.
Part of beauty of this dish is you can let the salmon marinade for several hours if need be. It only gets better with time.
Bring salmon to room temperature once you're ready to serve. I would say pull it out of the refrigerator 30 minutes before you want to serve it.
What to Serve with Baked Salmon?
I don't think you can go wrong with a green salad and roasted potatoes.
Couscous is another good choice for escabeche. Or steamed broccoli.
Salmon is a strong, rich fish and this particular escabeche recipe packs a lot of flavor between the rub of cumin and coriander and the red onion and the jalapeno.
So serve a side dish that's going to take a back seat to the main event.
What I haven't shown you in these photos is a lemon garlic mayo toast that you can top with the salmon escabeche.
But, this is a good appetizer if you're having people over. Salmon Escabeche is great on a sturdy cracker like a Wheat Thin or on a tortilla chip.
If you like fish and seafood recipes, try Best, Easy, Healthy Cod Recipe (Dinner in 10 Minutes!) and Spicy Shrimp Nachos.
For dessert I would suggest something citrusy like Nellie & Joe's Famous Key Lime Pie Recipe (Just 3 Ingredients) with a homemade graham cracker crust or Lemon Bars with Graham Cracker Crust.
- ½ teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon fennel seed
- 1 teaspoon salt
- 1 pound of wild salmon (16 ounces) (I get packages from freezer section at fish market labeled “Keto salmon,” which are already portioned.
- 1 small red onion or half of a large onion, sliced thinly
- 1 jalapeno chile, sliced thinly
- ½ cup canola oil or olive oil
- ¼ cup rice wine vinegar (original recipe uses red wine vinegar, which I don’t care for so I use white wine or rice wine vinegar, use what you have, your preference)
- 1 teaspoon salt
Make Ahead Salmon Escabeche
Make the rub
In a small bowl combine:
½ teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon fennel seed
1 teaspoon salt
Stir until combined.
1 pound of wild salmon (I get packages from freezer section at fish market labeled “Keto salmon,” which are already portioned.
1 small red onion or half of a large onion, sliced thinly
1 jalapeno chile, sliced thinly
¼ cup canola oil or olive oil
¼ cup rice wine vinegar
1 teaspoon salt
1 loaf of ciabatta sliced (unless you’re on keto, ha ha)
Rub the flesh of the salmon with the spice mixture, cover and put in fridge for at least an hour.
Preheat oven to 300 degrees. Bake salmon for 12 to 15 minutes
While fish is baking, make marinade.
Put onion, jalapeno, canola oil, vinegar and salt in a bowl and stir.
Pour onion/jalapeno mixture over warm fish once removed from oven.
Let sit for 15 minutes at room temperature before moving to fridge.
The original recipe uses red wine vinegar, which I don’t care for so I use white wine or rice wine vinegar, use what you have, your preference.
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Nutrition InformationYield 4 Serving Size 4 ounces
Amount Per Serving Calories 331Total Fat 23gSaturated Fat 1.4gUnsaturated Fat 7.8gCholesterol 80.5mgSodium 63.5mgFiber 0gSugar 0gProtein 26g
Nutrition information is not always accurate.
More Fish Recipes
What's your favorite way to make salmon?