Marinated Sardines Recipe: Fresh Spanish No-Cook Classic 2026

Marinated sardines are one of the most refreshing ways to enjoy this oily fish. Cured briefly in a mix of coarse salt, sugar, Provençal herbs and lemon zest, the fillets turn firm and silky with an intense yet bright flavor that is perfect on a hot summer day, or any time of year.

Serve them on toasted bread, on their own, or with a few slices of tomato in between, alongside a good salad for a light, fresh and complete meal. The quantities below make 4 generous main-course servings, and they also work beautifully as a tapa, where smaller portions stretch further.

One important note before you start: because marinated sardines are not cooked, they must be frozen for at least 5 days to avoid any risk from anisakis. For the best result, thaw the fish slowly in the fridge starting the day before you plan to cure it.

Ingredients for Marinated Sardines

For 4 servings

• 1 kg sardines
• 400 g coarse salt
• 100 g sugar (regular or brown)
• 2 or 3 tablespoons Provençal herbs
• 1 or 2 lemons
• 250 ml extra virgin olive oil
• 1 garlic clove
• Fresh parsley

How to Make Marinated Sardines Step by Step

1. Clean and fillet the sardines

First, clean and fillet 1 kg of sardines. You can skip this step if your fishmonger sells them already prepared. To clean them well, remove the head, open the belly and clean them inside. To fillet them, simply pull the central spine and it will come away on its own, then cut each fish in half to separate the fillets and discard the tail tip.

2. Soak in ice water

Next, submerge the sardine fillets in ice water for 1 hour, which helps them become firmer and removes any traces of blood. This step is important for a perfect result and to avoid impurities in the dish.

3. Freeze the fillets

The next step is to freeze the fillets for at least 5 days at -20 °C to avoid problems with anisakis. The best way is to place the sardine fillets in a zip-top bag. Remember this step is crucial for food safety. Once the 5 days have passed, take them out of the freezer and leave them in the fridge for 1 more day.

4. Make the curing mix

To prepare the marinated sardines, in a bowl mix 400 g coarse salt, 100 g sugar (regular or brown), 2 or 3 tablespoons Provençal herbs and the zest of 1 or 2 lemons. You can customize this mix with the combination of aromatic herbs you like best.

5. Dry the sardines

Then carefully dry the sardine fillets with paper towels or a clean kitchen cloth, making sure they are as dry as possible.

6. Layer salt and sardines

Now place a layer of the curing mix in the bottom of a container and add a layer of sardines, keeping them close together without piling them up. Cover the sardines with a layer of salt and continue alternating layers until all the sardines are used.

7. Rest in the fridge

Put a lid on the container and let it rest in the fridge for 40 minutes so the sardines cure from the salt and absorb the flavors of the herbs and lemon. It is important not to leave them longer or they will become too salty.

8. Rinse and dry the sardines

Once the resting time is up, rinse the sardines with water to remove the salt stuck to them and dry them well with paper towels or a clean cloth.

9. Submerge in olive oil

Finally, pour 250 ml extra virgin olive oil into a container and gradually submerge the sardines in it. Store in the fridge for a couple of hours or until the next day. The oil can later be used for cooking.

10. Serve with garlic, parsley and lemon

To serve, arrange the sardines on a plate, drizzle with a little of the marinade oil, sprinkle with 1 garlic clove (with the germ removed) chopped as finely as possible, a little chopped parsley and a squeeze of lemon for a fresh touch. Enjoy.

Tips for the Best Marinated Sardines

Freeze first for safety

Because these sardines are not cooked, freezing them for at least 5 days at -20 °C is essential to avoid anisakis. Thaw them slowly in the fridge from the day before for the best texture.

Watch the curing time

Keep the salt cure to 40 minutes and no longer, or the fillets will turn too salty. Rinse and dry them thoroughly afterward so the final dish stays balanced.

Customize the herbs

The curing mix of salt, sugar, Provençal herbs and lemon zest can be adapted with the aromatic herbs you like best. Serve the sardines on toasted bread, with tomato slices or a side salad for a light, complete meal.

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After years of trying and tweaking dishes in my own kitchen, I've found that the ones that stick around are simple, built on dependable methods, and full of flavor.

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I'm also big on sharing dishes from across the globe, like the genuine Sorropotún de Bonito Fish Stew Recipe, golden Chilean Pumpkin Sopaipillas Recipe, and the traditional Spanish Cochifrito Segovian Fried Pig Recipe.

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