Pickled Salmon

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READY IN: 10mins
Recipe by Olha7397

This recipe keeps for two weeks in the refrigerator. Use as an unusual brunch dish or as a first course. I prefer the Atlantic salmon. It is slightly fattier and more full-bodied in taste and texture than Pacific salmon. It also does not have a fishy smell as sometimes the Pacific salmon does. It is generally more expensive than the Pacific varieties.

Ingredients Nutrition


  1. In a large non-aluminum saucepan, combine all the ingredients except the salmon.
  2. Bring to a boil and simmer for 20 minutes.
  3. Lower heat, add salmon to liquid and simmer for about 10 minutes.
  4. Remove salmon to a serving dish and strain liquid.
  5. Pour the strained liquid back over the salmon. Chill before serving. Serves 6 to 8.
  6. Impossible Pie.Recipes Compiled by Lucy Waverman for the Hospital for Sick Children Centre.

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