Pickled Salmon Recipe

Name: Pickled Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup kosher white wine vinegar or distilled white vinegar; 1/3 cup lemon juice; 2 tablespoons sugar; 10 dried hot chilies (each about 2 in. long); 4 cardamom pods, hulled; 3 cloves garlic, peeled; 3/4 teaspoon mustard seed; 1/2 teaspoon black peppercorns; 1/2 teaspoon fennel seed; 1/2 teaspoon coriander seed; 1/2 pound boned, skinned salmon, 1 inch thick, cut into 1/2-inch slices; 1 1/2 cups very thin white onion slices; 1 1/2 cups very thin red onion slices

Servings: persons

1/2 cup kosher white wine vinegar or distilled white vinegar
1/3 cup lemon juice
2 tablespoons sugar
10 dried hot chilies (each about 2 in. long)
4 cardamom pods, hulled
3 cloves garlic, peeled
3/4 teaspoon mustard seed
1/2 teaspoon black peppercorns
1/2 teaspoon fennel seed
1/2 teaspoon coriander seed
1/2 pound boned, skinned salmon, 1 inch thick, cut into 1/2-inch slices
1 1/2 cups very thin white onion slices
1 1/2 cups very thin red onion slices

1
In a bowl, combine vinegar, lemon juice, 1/2 cup water, sugar, dried chilies, cardamom, garlic, mustard seed, peppercorns, fennel, and coriander.
2
Add the salmon and mix. Cover and chill at least 2 or up to 5 hours.
3
Place white and red onions in a nonstick 10- to 12-inch frying pan. Drain marinade from fish into pan. Bring to a boil over high heat.
4
Lay salmon on onions. Cover; simmer until fish is opaque but still moist-looking in center (cut to test), about 1 minute. Transfer fish and onion mixture to a jar or bowl. Let cool, then cover and chill at least 2 hours or up to 5 days.

234

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 13 ingredients. The key ingredients include: 1/2 cup kosher white wine vinegar or distilled white vinegar, 1/3 cup lemon juice, 2 tablespoons sugar, 10 dried hot chilies (each about 2 in. long), 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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