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Pickled Salmon

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Rating: 5/5 5 stars
5 reviews

recipe is ready in over 5 hrs time: over 5 hrs

serves/makes:   10 pints


recipe id: 48043

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3 quarts salmon pieces (sockeye)
3 onions (sliced)
pickling salt
8 cups white vinegar
3 cups white sugar
1 cup brown sugar
7 tablespoons pickling spices


Filet salmon and remove skin, cut into bite sized pieces. Soak salmon pieces in a stainless steel pot for 8 to 12 hours in a mixture of half salt and half water. Refrigerate and turn the mixture with your hands or a spatula every few hours.

When brining is complete, gently rinse for one hour, changing the cold water three times. Air dry for about 1 hour to let pieces firm up and a slight glaze will form.

Mix the pickling mixture ingredients in a large stainless pot and boil for 15 to 30 minutes, stirring frequently. Let cool to room temperature, placing the pot in cold water or refrigerating if necessary. Mixture must be cool when poured over fish.

Slice medium-large white onions thin and layer fish pieces and onion slices in pint jars. After each layer or two, add pickling mixture. Stir the pot of pickling mixture before dipping out a portion to insure spices are evenly distributed when mixture is spooned into jars. Fill jars and seal using fresh lids. Refrigerate and turn jars upside down for a day or two during the first week.


23 calories, 1 grams fat, 3 grams carbohydrates, 2 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: Elyza, Tulsa, Oklahoma USA

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Guest at
Dec 29, 2013

question or comment
reads like a strange ..recipe.
If the salmon was measured in pounds, it would make more sense.
timing and storage is important in something that might be kept past a few days.

Registered Member at

Member since: June 19, 2011
recipe rating
I too have questions about how long this will keep. I cut the recipe way down to make a small batch because I wasn't sure about storing it. It's a great recipe, just need storage info!

Guest at

recipe rating

Guest at
Feb 6, 2012

question or comment
I am pickling stupid. I once tasted pickled salmon and it was delicious. I've been looking for a recipe. I saw yours and thought I'd try it. However, looking for "pickling seasoning" has a lot of choices. What should I be looking for?

Guest at

recipe rating
Going to leave in our boat, out for a couple months in British Columbia.

Can the vinegar solution be boiled in advance, and kept in a sterile container in the refrigerator for weeks or must it be made about the time of catching the fish?

Guest at
Jul 4, 2011

question or comment
can I process this salmon into canning jars without breking down the fish? How long would you process it?

Guest at

recipe rating
6 sockeye in the freezer had to be processed, I skinned, deboned, cut to bite size and followed recipe. Two fish per batch made 3 quarts each. Good in one day, betterafter a week. Everyone loves it. YES I will do it again!

Guest at
Aug 17, 2010

The OZ
question or comment
Great Recipe.
How long will the Salmon keep.Do
you have to leave it in the fridge or is a cool dry place good.Also how long before you can eat it.

Guest at
Jul 14, 2010

Guest Foodie
question or comment
You don't say how much salt or water to us - just "half and half". I only have about one quart of fish so how do I know how much salt/water to use?

CDKitchen Note: I don't think it needs to be exact, you just need enough of the brine to cover the fish, so it'll also depend on the thickness of the fish, the size of the pan you brine in, etc.

Guest at

recipe rating
I've been looking for a simple, quick, tasty salmon pickle recipe and this was perfect. I halved everything because I had a small salmon but this was so good. It is better than any other recipe I tried (and being in Alaska I have tried a lot). It was good to eat the next day and is just improving.

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