Pickled Salmon
- 30m Prep Time
- 5m Cook Time
- 1h Ready In
This traditional pickled salmon recipe features hearty chunks of salmon and succulent onion slices, similar to Scandinavian pickled herring. It's a popular preservation method in western Alaska, often enjoyed on sesame crackers or straight from the jar.
Ingredients
- Pickling salt
- 2 lbs boneless, skinless wild salmon fillets
- Apple cider vinegar or white vinegar
- Sugar
- Pickling spice
- 2 white onions thinly sliced
- 1 glass canning jar
Nutrition (per serving, estimated)
Estimated based off 2 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 45.4 mg
- Iron: 3.36 mg
- Magnesium: 254 mg
- Phosphorus: 1932 mg
- Potassium: 3030 mg
- Zinc: 6.17 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Pickling salt
- 2 lbs boneless, skinless wild salmon fillets
- Apple cider vinegar or white vinegar
- Sugar
- Pickling spice
- 1 glass canning jar
Prepare
- 2 white onions, thinly sliced
Let's Cook
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Step 1.
Sprinkle a thin layer of pickling salt in a deep, clean bucket or large baking pan. Arrange a single layer of boneless, skinless wild salmon fillets on top. Pour more salt over the fish to cover, then add another layer of fillets, and so on, alternating fish and salt, ensuring all fish is well covered. The salt will cure the fish and draw out moisture. Cover and refrigerate for 24 hours.
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Step 2.
While the salmon cures, make the pickling liquid: In a saucepan over low heat, combine 2 parts vinegar (apple cider or white) with 1 part sugar and 1 tablespoon pickling spice. Simmer for 5 minutes, stirring occasionally. Refrigerate the liquid until cool.
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Step 3.
After 24 hours, remove the salmon fillets from the salt and rinse under cold running water. Discard the salt. Return the salmon to the rinsed container, add enough tap water to cover the fish, and refrigerate overnight (8 to 10 hours).
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Step 4.
After the water soak, remove the fillets and pat dry. Cut into bite-size chunks (about 1-inch cubes).
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Step 5.
In a quart-size glass jar (or nonmetallic container), add alternating 2-inch layers of thinly sliced white onions and salmon chunks, pouring some pickling liquid over each layer. Continue layering until all ingredients are used or the jar is full, leaving 1-inch headspace. Ensure the pickling liquid covers all layers. Seal the jar and refrigerate for a minimum of 72 hours before eating. For more intense flavor, marinate longer. Label the jar and store in the refrigerator for up to 1 month.