24 hrs 30 mins
This sounds odd, but is a fresh tasting and delicious appetizer. The next time I make this I think I'll add some chopped dill to the serving bowl. If you like pickled herring, you will love this pickled salmon.
My Private Note
Units: US | Metric
- 1Rinse salmon, pat dry, and cut into 3/4 inch pieces.
- 2Spread fish in a single layer on a piece of wax or in a shallow glass baking dish.
- 3Sprinkle with the 1 tablespoon salt and let stand, uncovered for 30 minutes.
- 4Rinse fish well and pat dry.
- 5While salmon is standing, combine vinegar, water, oil, spices and 1 teaspoon salt in a 2-3 quart pan.
- 6Bring to a boil over high heat; then reduce heat, partially cover and simmer for 30 minutes.
- 7Layer fish chunks and onions in a 2 quart wide-mouth jar or bowl.
- 8Pour the simmering pickling liquid over the fish and onions, cover loosely, and let cool.
- 9When cool, cover tightly and refrigerate for at least 24 hours or up to a week.
- 10Transfer fish and onions with some of the liquid to a serving bowl and provide picks for spearing.
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Nutritional Facts for Pickled Salmon
Serving Size: 1 (2511 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 338.0
- Calories from Fat 140
- Total Fat 15.6 g
- Saturated Fat 1.7 g
- Cholesterol 98.1 mg
- Sodium 1681.7 mg
- Total Carbohydrate 5.9 g
- Dietary Fiber 0.8 g
- Sugars 2.5 g
- Protein 38.1 g
The following items or measurements are not included: