Grilled Salmon Escabeche
Updated June 28, 2021
- Total Time
- 15 minutes, plus grill heating
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4(6- to 8-ounce) skin-on salmon fillets
- ½cup freshly squeezed lime juice (from about 4 limes)
- ¼cup apple cider vinegar or unseasoned rice vinegar
- ¼cup extra-virgin olive oil
- 1½teaspoons sugar
- ½medium fennel bulb, bulb and stalks thinly sliced, fronds chopped (about 8 ounces)
- 4fresh thyme or oregano sprigs or bay leaves
- 3garlic cloves, thinly sliced
- Kosher salt and black pepper
Nutritional analysis per serving (4 servings)
574 calories; 40 grams fat; 8 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 9 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 42 grams protein; 742 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to medium-high, then turn off one of the end burners before cooking.
- Step 2
While the grill heats, pat the salmon dry, and set aside to air-dry. In a metal 3-quart dish (like a 9-by-13-inch pan), large (12-inch) oven-safe skillet or a disposable aluminum pan, stir together the lime juice, vinegar, oil and sugar. Add the fennel, thyme and garlic. Season generously with salt and pepper, and stir to combine.
- Step 3
When your grates are heating (or on a gas grill, when your grill is nearing temperature), put the dish over indirect heat (where there aren’t any coals or where the burner is turned off). Cover the grill and let the fennel mixture warm until the grill reaches temperature, about 5 minutes.
- Step 4
When you’re ready to grill, season the salmon all over with salt and lightly coat with olive oil. Take the salmon, a tightly folded paper towel soaked with olive oil, a fish spatula and a rimmed baking sheet to the grill. Using gloved hands, transfer the dish of pickled fennel to the baking sheet (or another heat-safe surface, like concrete).
- Step 5
Clean the grates with a grill brush, then oil the grates with the paper towel. Add the salmon skin-side down over direct heat (above the flame). Cover the grill and cook until the skin is browned and releases easily from the grates and the flesh is opaque three-quarters of the way up the sides, 3 to 6 minutes, depending on the thickness of your fish. Check the fish often and move it around the fire to avoid flare-ups.
- Step 6
As the fish finishes, nestle it skin-side up among the pickled fennel. Let sit for 5 minutes or up to 30, until the fish is cooked through. Eat with the pickled fennel. Leftovers can be refrigerated and eaten cold or at room temperature the next day. (Remove the skin as it will be soggy at this point.)
- Medium-high is 375 to 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 4 to 5 seconds.
Private Notes
Comments
I did it by putting the fennel and marinade in a glass baking dish in a 200 degree oven, pan-frying the salmon, skin side down, until the skin was crisp and the flesh was about 2/3 or 3/4 done, then putting the salmon flesh side down in the marinade and kept it in the warm oven for about 10 minutes. My husband said it was the best salmon he ever had, and I make a LOT of salmon.
Recipe is badly written and more complicated than it should be. I had to keep rereading it to figure it out. I don’t see the need for the fennel mixture to have to go on the grill. Why not just warming it on the stove? Other than that, it’s very good. The salmon and pickled fennel mixture go very well together.
This sounds promising, but I also find this recipe poorly written. Am I correct in thinking that the transfer of the fennel mixture takes place OFF the grill? (Rather than remaining on the indirect side?). Why is a baking sheet needed when the dish or pan itself is oven-proof — simply to provide a heat-protective surface for setting it? When the fish is put into the fennel mix, this also takes place off the grill, so that the residual heat alone completes the cooking?
Adapted for indoors, it was excellent, simple but super tasty. We had a relatively fresh, mild fennel bulb, and used a little bit of fennel powder. Highly recommended unless you really dislike fennel.
This was pretty good, though I’d definitely add some onions to vary the flavors.
I suggest using the entire fennel bulb. Otherwise it gets thrown out in a few days.
Advertisement