Pickled Salmon Recipe

Name: Pickled Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium onions, sliced; 2 teaspoons salt; 1/2 teaspoon white pepper; 2 cups cold water; 6 salmon steaks; 1/2 cup white vinegar; 1 tablespoon sugar; 1 1/2 teaspoons pickling spices; 5 peppercorns; 1 bay leaf

Servings: persons

1
In a large saucepan combine 1 sliced onion, salt, white pepper, and the cold water. Bring to a boil and reduce to a simmer. Gently slide in the salmon steaks and simmer for 15-20 minutes, until fish is done. Spread half the remaining sliced onions in a glass dish. Remove the salmon steaks from the poaching liquid (but save the liquid) and place on top of the onions and cover with the remaining sliced onions. To the poaching liquid in the saucepan, add the vinegar, sugar, pickling spice, pepercorns and bay leaf. Bring to a boil, reduce heat to a simmer, and cook for 5 minutes. Strain the stock and pour over the fish. Allow to cool completely, cover and refrigerate for 2 days. Serve cold as an appetizer or lunch dish. Pickled salmon will keep well, refrigerated, for up to a week.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 medium onions, sliced, 2 teaspoons salt, 1/2 teaspoon white pepper, 2 cups cold water, and more.

Yes, Pickled Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Salmon

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