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Pickled Salmon
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Use this pickled fish for canapes or other finger sandwiches (or, just as a snack straight from the jar!).
serves/makes:
ready in:
over 5 hrs
over 5 hrs
8 reviews
7 comments
ingredients
3 quarts salmon pieces (sockeye)
3 onions (sliced)
pickling salt
PICKLING MIXTURE
8 cups white vinegar
3 cups white sugar
1 cup brown sugar
7 tablespoons pickling spices
directions
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.
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recipe tips
Make sure the salmon is thoroughly cleaned and deboned before starting the pickling process.
Keep the salmon refrigerated during the brining process to prevent bacterial growth.
Change the water thoroughly during the rinsing process to remove excess salt.
Do not rush the air drying stage; this step is crucial for texture and flavor.
Layer the salmon and onions evenly in jars so the flavors are evenly distributed.
Make sure the pickling mixture is completely cool before pouring over the fish to prevent cooking it.
Store the jars in the refrigerator and turn them as instructed to evenly distribute the pickling mixture.
Check the seals on the jars before storing to make sure they are airtight.
Label the jars with the date of preparation for reference.
Be patient; the flavor improves with time, so try to wait a few extra days before sampling.
common recipe questions
Can I use a different type of fish for this recipe?
Yes, you can use other firm-fleshed fish like trout or mackerel.
Is there a substitute for pickling salt?
Kosher salt can be used as a substitute, but avoid using table salt as it contains additives that can affect the brine. Also, make sure the kosher salt doesn't contain any anti-caking agents.
Can I reduce the amount of sugar in the pickling mixture?
Yes, you can reduce the sugar, but it will alter the final flavor of the pickled salmon.
How important is it to use stainless steel pots for this recipe?
Using stainless steel is important as other materials may react with the acidity of the pickling mixture and negatively affect the flavor.
How long can the pickled salmon be stored?
Properly refrigerated, pickled salmon can last for several weeks.
Can I use apple cider vinegar instead of white vinegar?
Yes, apple cider vinegar can be used for a different flavor, though it will change the taste of the pickled fish.
What is the purpose of air drying the salmon?
Air drying helps to firm up the fish and forms a slight glaze, which enhances the texture.
Is it necessary to boil the pickling mixture?
Boiling the mixture helps to dissolve the sugars and integrate the flavors of the spices.
Can this recipe be canned for long-term storage?
This recipe is designed for refrigeration. For long-term canning, follow specific canning guidelines to for food safety.
What are some ways to serve pickled salmon?
Serve on crackers, as part of a charcuterie board, or use in sandwiches and salads.
nutrition data
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.
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reviews & comments
I had a recipe very similar to this which I loved but have since missed placed. Iâm very happy to find this one. My pickling mix included 4 cups of white wine as well which finishes wonderfully. I make a batch of pickling mixture and keep it on hand it will never go bad. Also the recipe I had, you would salt the salmon cubes and they would last in definitely in fact I have had salt salmon for up to a year rinsed it and pickled it and made some of the best pickled salmon Iâve ever had.
August 13, 2016
I don't ever eat pickled herring because I don't like it but a friend had made this and gave us a jar. I thought it was great because of the sweetness so we made some! Right now we are camping in a fishing town and we had brought some. Now everyone we fish with wants the receipe! Everyone likes it!
How long in refrig before it is ready to eat
The instructions mention a week but you'll see some of the other reviewers have tried it within a day or so and said it's good then as well.
November 25, 2015
used your recipe how long will it keep its been two weeks how long will it keep and how do i know if its gone bad a friend told me when it looks cloudy look fine till i turn the jars had some yesterday was awesome
There are a lot of factors that can affect preservation. Some sources will tell you it's fine for 2 weeks after opening but personally I'd try to consume it within 5-7 days to be on the safe side.
September 29, 2014
We love this recipe! It is so easy and a huge hit with everyone. My brother in law gives me salmon and he gets half back pickled. A win win
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.
November 5, 2013
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!
October 26, 2013
excelant
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?
July 11, 2011
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?
can I process this salmon into canning jars without breking down the fish? How long would you process it?
December 21, 2010
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!
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.
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?
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.
July 9, 2010
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.