Marinated Fish with Salmoriglio Sauce Recipe

Name: Marinated Fish with Salmoriglio Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: White vinegar; 2 pounds fish fillets, such as wild salmon, arctic char, ruby trout or halibut, with or without skin; Salt; 2 tablespoons fresh lemon juice; 1/3 cup fine, dry bread crumbs; 2 tablespoons extra-virgin olive oil; 2 tablespoons thyme leaves; 1 1/2 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; Salt; 2 tablespoons unsalted butter, softened; 3 tablespoons extra-virgin olive oil

Servings: persons

White vinegar
2 pounds fish fillets, such as wild salmon, arctic char, ruby trout or halibut, with or without skin
Salt
2 tablespoons fresh lemon juice
1/3 cup fine, dry bread crumbs
2 tablespoons extra-virgin olive oil
2 tablespoons thyme leaves
1 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
Salt
2 tablespoons unsalted butter, softened
3 tablespoons extra-virgin olive oil

1
Pour a little vinegar over the fish fillets, then rinse them under cold, running water.
2
Pat the fillets dry with paper towels and arrange them on an ovenproof glass or ceramic platter.
3
Rub a little salt over the skinless sides of the fillets and sprinkle with the lemon juice.
4
Spread half of the bread crumbs over the fillets and drizzle them with 1 tablespoon of the olive oil; turn the fillets and repeat with the remaining bread crumbs and olive oil.
5
Cover and let marinate at room temperature for 30 minutes.
6
In a mini food processor, combine the thyme leaves, lemon juice, mustard and salt.
7
Pulse for 1 minute.
8
Add the butter and process until completely smooth.
9
With the machine on, add the olive oil in a thin, constant stream until fully incorporated.
10
Season the sauce with salt and pour into a sauceboat.
11
Preheat the oven to 400 or light a grill.
12
Bake the fish on the platter until just cooked through, about 12 to 15 minutes.
13
Alternatively, grill the fish, skin side down for skin-on fillets, for about 5 minutes; turn the fillets and grill just until they flake, about 4 minutes longer.
14
Transfer the fish to a platter.
15
Pour the salmoriglio sauce over the fish fillets and serve.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: White vinegar, 2 pounds fish fillets, such as wild salmon, arctic char, ruby trout or halibut, with or without skin, Salt, 2 tablespoons fresh lemon juice, and more.

Yes, Marinated Fish with Salmoriglio Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Marinated Fish with Salmoriglio Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions