Pickled Salmon Recipe

Name: Pickled Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 7/8 pounds salmon fillets skinless; 2 tablespoons sea salt; 1 tablespoon black peppercorns; 2 bay leaves; 10 stalks fresh parsley; 2 stalks fresh thyme; 1 clove; 2 tablespoons sweet paprika; 2 1/8 cups virgin olive oil; 5/8 cup apple cider vinegar; 6 3/4 tablespoons white wine

Servings: persons

1 7/8 pounds salmon fillets skinless
2 tablespoons sea salt
1 tablespoon black peppercorns
2 bay leaves
10 stalks fresh parsley
2 stalks fresh thyme
1 clove
2 tablespoons sweet paprika
2 1/8 cups virgin olive oil
5/8 cup apple cider vinegar
6 3/4 tablespoons white wine

1
Cut the salmon into strips and lay them in 1 layer in a pot or skillet that has a lid.
2
Sprinkle over the salt then the peppercorns, bay leaves, parsley, thyme, clove, and paprika. Move the salmon around so it is coated in all the spices.
3
Pour into the pot the olive oil, vinegar, and wine. Set on low heat.
4
When the pot starts to boil, immediately shut off the flame, cover, and let the salmon cook in the residual heat.
5
Once cool, put the covered pot in the refrigerator overnight. The next day, serve the salmon over crostini with sliced tomatoes and greens.

1740

kcal

Calories

160

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 11 ingredients. The key ingredients include: 1 7/8 pounds salmon fillets skinless, 2 tablespoons sea salt, 1 tablespoon black peppercorns, 2 bay leaves, 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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