INGREDIENTS:
4 6-oz salmon filets, ask for center cut, or buy pieces that are evenly sized
olive oil
Kosher salt
freshly ground pepper

For the Escabeche Sauce:
3 tbsp olive oil
2 tbsp lemon juice
2 tbsp white wine vinegar
½ small red onion, sliced thinly
¼ c parsley leaves

DIRECTIONS:
Preheat the grill to medium-high heat. Once the grill is hot, place a sheet of aluminum foil onto the area you plan to use.
Brush the salmon with olive oil, and season with salt and freshly ground pepper. Place the salmon skin side up on the grill. Cook the salmon until cooked ¾ through, about 6-7 minutes.
Gently, using a fish spatula and tongs, flip the pieces over. If the salmon sticks at all, give it another 30 seconds to a minute and then try again. When the salmon it is ready to flip, it will release on its own. Cook the salmon, skin side down, for two minutes longer. Remove the salmon pieces to a rimmed serving dish.
Whisk together the olive oil, lemon juice, white wine vinegar and season lightly with salt and pepper. Add the red onion and parsley and pour over the salmon pieces. Allow to sit for 5-10 minutes before serving.