Seattle Pickled Salmon Salad Recipe

Name: Seattle Pickled Salmon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Champagne vinegar; 1/2 cup sugar; 1/4 cup kosher salt; 8 dried bay leaves; 2 tablespoons whole allspice; 1 tablespoon yellow mustard seeds; 1 tablespoon peppercorns; 4 sockeye or coho salmon fillets (each 5 to 6 oz., 1/2 to 1 in. thick), with skin; 1/4 teaspoon ground pepper; 2 tablespoons olive oil, divided; 1 1/2 quarts (3 oz.) lightly packed baby arugula; Baby radishes, butter, and crusty bread

Servings: persons

2 cups Champagne vinegar
1/2 cup sugar
1/4 cup kosher salt
8 dried bay leaves
2 tablespoons whole allspice
1 tablespoon yellow mustard seeds
1 tablespoon peppercorns
4 sockeye or coho salmon fillets (each 5 to 6 oz., 1/2 to 1 in. thick), with skin
1/4 teaspoon ground pepper
2 tablespoons olive oil, divided
1 1/2 quarts (3 oz.) lightly packed baby arugula
Baby radishes, butter, and crusty bread

1
Heat vinegar, sugar, salt, and seasonings in a saucepan to boiling, stirring occasionally. Remove from heat; pour into an 8-in. square glass or ceramic baking dish. Let cool.
2
Sprinkle fish with pepper. Heat a large nonstick frying pan over medium heat. Add 1 tbsp. oil, then add fish and cook, turning once, until barely cooked through, 3 to 6 minutes. Pull off skin and discard.
3
Transfer fish to pickling mixture, cover, and chill 2 hours; turn fish after 1 hour.
4
Toss arugula with remaining 1 tbsp. oil and 2 tsp. pickling mixture in a large bowl. Arrange on plates. Using a slotted spoon, arrange fish next to salad. Serve with radishes, butter, and bread.
5
Note: Nutritional analysis is per serving.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 cups Champagne vinegar, 1/2 cup sugar, 1/4 cup kosher salt, 8 dried bay leaves, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Seattle Pickled Salmon Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions