1 hr 5 mins
Ashley U's Note:
I love pickled Salmon and it makes a wonderful gift. I know it sounds wild but a family friend, who happens to be an Alaskan fisherman, would make it and give it out Christmas and it was to die for! He would not give me his recipe but years latter, I found this recipe in "Pacific Passions Cookbook" by Karen Barnaby. You should try to get the freshish, nonfarmed salmon.
My Private Note
Units: US | Metric
- 1133.98 g boneless skinless salmon, cut into 1-inch chunks
- 9.85 ml salt
- 1 small onion, peeled and cut into 1-inch ring
- 236.59 ml cider vinegar
- 236.59 ml water
- 118.29 ml fragrant honey
- 1 bay leaf, crumbled
- 2.46 ml yellow mustard seeds
- 4.92 ml black mustard seeds
- 4.92 ml whole cloves
- 4.92 ml whole black peppercorn
- 4.92 ml whole white peppercorns
- 4.92 ml coriander seed
- 236.59 ml sour cream
- 14.79 ml chopped fresh dill
- 14.79 ml minced green onion
- 1Toss the salmon cubes with salt and let sit for 1/2 hour.
- 2Rinse and pat dry.
- 3Layer in a larger bowl with the chopped onions.
- 4Combine the pickling mixture in a non corrodible saucepan. Bring to a biol, reduce the heat to low, and simmer partially covered for 45 minutes.
- 5Pour the hot pickling mixture over the salmon.
- 6Insert a knife or chopstick into the salmon and jiggle it to release trapped air bubbles.
- 7Cool to room temp and refrigerate for at least 24 hours before serving.
- 8It keeps for about one week in the fridge.
- 9Drain salmon from liquid and mix with sour cream, dill and green onion.
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Nutritional Facts for Honey Pickled Salmon
Serving Size: 1 (267 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 406.6
- Calories from Fat 134
- Total Fat 14.9 g
- Saturated Fat 6.0 g
- Cholesterol 115.2 mg
- Sodium 927.4 mg
- Total Carbohydrate 27.1 g
- Dietary Fiber 0.5 g
- Sugars 24.0 g
- Protein 39.4 g
The following items or measurements are not included: