Easy Pickled Salmon Recipe (2024)

By admin|2020-01-29T05:19:50+00:00April 11th, 2013|41 Comments

I love fish especially salmon. Salmon is a very healthy fish. Rich in Omega-3 fatty acid and is great for your heart. Pickled fish might sound really strange but it’s a very popular classical Russian dish. We call it Selyodka which is pickled Herring. We use Selyodka in many traditional dishes like “Russian Shuba Herring Layered Salad”. Try this simple and delicious recipe of pickled salmon. It doesn’t last very long in my family!

Ingredients:
4 pounds salmon fillet, skinless and boneless
3 Tbsp. mixed pickling spices
3 yellow onions
Marinate:
3 cups water
1/2 cup white sugar
1/2 cup white vinegar
1/2 cup kosher salt
8-10 bay leaves
1 Tbsp. black peppercorns
Vegetable oil

Direction:
Bring water, vinegar, bay leafs, black pepper, sugar, and salt to a boil. Turn off, set aside and let the marinate cool completely.

Cut the salmon into pieces approximately 1 inch x 2 inch. Place fish into a bowl or plastic container, pour cooled marinate over the fish. If the fish tends to float, weigh down the fish with a ceramic plate.Cover the container and refrigerate for 3 days.

After 3 days, drain the fish; pat it dry with paper towel. (don’t save the marinate). Slice onions thin and layer dry fish pieces and onion slices in jars. After each layer or two, sprinkle with pickling mixture. Pour oil into the jars so the fish will get covered in oil. Seal jars and refrigerate.

Enjoy!!!

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About the Author: admin

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41 Comments

InnaApril 11, 2013 at 12:55 pm - Reply
Inessa, can’t wait to try to make this one!! what is in pickling spices? do you buy it at the store or make your own mix? thanks!:)
- InessaApril 12, 2013 at 8:29 am - Reply
  Innochka, try.. you will like it 😉 I posted a picture of the pickling spice I used… Enjoy!!!
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YuliyaApril 11, 2013 at 10:08 pm - Reply
Интересный рецепт, никогда не знала, что лосось можно мариновать. А как долго он хранится в холодильнике в банках?
- InessaApril 12, 2013 at 8:34 am - Reply
  Yuliya, it turns out really good. You can keep jars in the fridge if you layer with onions for 2-3 weeks, without onions for 3-4 weeks. Thanks 😉
MariyaApril 12, 2013 at 2:37 pm - Reply
Hi, I love this fish. A question can you use frozen and then thawed salmon or it has to be fresh? Thank you, I love this site. Use many of your recipes:)
- InessaApril 12, 2013 at 2:45 pm - Reply
  Thank you Mariya 😉 you definitely can use previously frozen fish.
- ThomasJuly 29, 2017 at 11:51 pm - Reply
  It’s safer to use frozen fish because of possible parasites.
nadiaApril 15, 2013 at 11:03 pm - Reply
So tasty! I love this type of fish. will try it your way, I do a little different.
- InessaApril 17, 2013 at 8:43 am - Reply
  Thank you Nadia. How do you make yours?
  - nadiaApril 17, 2013 at 12:38 pm - Reply
    I make it without water.its basically oil,vinegar,sugar,salt,bay leaves,pepper corns,and onion.
    - Jerry LaktonenAugust 22, 2019 at 8:29 am - Reply
      Will olive oil work?
      - InessaSeptember 26, 2019 at 10:05 pm
        Olive oil is heavy and don’t like it this dish
irinaApril 27, 2013 at 12:02 am - Reply
Im drooling looking at this! Love this recipe
- BradNovember 7, 2021 at 7:14 pm - Reply
  I would y’all like to preserve this can it be preserved and placed on my Pantry Shelf
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Marina @ Let the Baking Begin!May 19, 2013 at 11:18 pm - Reply
Hopefully my husband will catch some more fish so that I can make it this way! I’ve been wanting to do this forever and this looks like just the right recipe! thanks!
andrewJuly 4, 2013 at 3:33 pm - Reply
What species of salmon is best for this recipe ? I live on the West Coast of Canada and its prolific in wild salmon , but there are several different species, e.g. spring salmon, coho salmon , pink salmon, sockeye salmon. Each has a different taste and texture.
- KristinAugust 16, 2018 at 5:42 pm - Reply
  I’ve always heard coho was good for pickling. Thats what I use. The firmer fish are best for it.
JimJuly 22, 2013 at 2:23 pm - Reply
I followed the recipe exactly, but the fish has very little ‘pickled’ taste to it (vinegar). It’s mainly salty. I used white vinegar in the quantity specified. Can I add more vinegar to the jars to try and get them more “pickled”?
- InessaJuly 24, 2013 at 9:38 am - Reply
  Hi Jim, it should be very lightly pickled. I haven’t try to add vinegar to the jars but I am assuming it should give more pickled taste. Good luck 😉
AnetaJuly 24, 2014 at 12:50 pm - Reply
Hi, I have just tried this recipe but in a day my jar almost exploded, foam was coming out and the brine turned white and seems fizzy. I have put it in the fridge and just tasted it now, it tastes okay but fizzy, is that how its supposed to be? I am scared to eat it – its still a raw fish. Please let me know what you think, that would be very helpful!
Emi KoulevAugust 30, 2014 at 10:34 am - Reply
Hi, love your recipes they are awesome thank you for sharing! looking forward for more 🙂
- InessaSeptember 3, 2014 at 9:20 am - Reply
  Thank you 🙂
JimSeptember 6, 2014 at 2:22 pm - Reply
You don’t say what the pickling mixture is. Is that the same as the marinate mixture?
Thank you. I am waiting to try this.
- InessaSeptember 22, 2014 at 4:09 pm - Reply
  Hi Jim,
  I have the picture of the Pickling seasonings. I do add Pickling seasonings to marinate.
  Thanks
GalinaMarch 6, 2015 at 6:36 am - Reply
Made this ones so far and really liked it. Its really easy to make and tastes really good. Thank you for the recipe!
Donna HazenJuly 9, 2016 at 1:22 pm - Reply
Pour oil…….does this mean any cooking oil ..fill up jar?
- InessaAugust 31, 2016 at 7:23 pm - Reply
  Yes, corn or vegetable will work
michelleJuly 31, 2016 at 12:49 am - Reply
how do you seal the jars?
- InessaAugust 31, 2016 at 7:22 pm - Reply
  Just seal it, you will have to refrigerate it though.
AndreaOctober 9, 2016 at 5:23 pm - Reply
Do you seal the jars by using a pressure cooker?
- InessaOctober 15, 2016 at 4:14 pm - Reply
  no, by hand. Thank you
MartinMay 4, 2017 at 10:47 am - Reply
Hi Inessa, I am going to try something a little different. I live in Alaska and catch plenty of salmon and jar by way of pressure cooking and I like doing new things each year. I am going to follow your recipe until the end where I am going to pressure cook it to see how it turns out. Have you heard anything negative about this? I will let you and your followers know how this turns out…Opening day for Sockeye is 11 Jun, so by the 14/15 of Jun I will update:)
- TeresaJune 30, 2017 at 10:22 pm - Reply
  How did it work out Martin?
- Allyson BoykoNovember 24, 2017 at 9:04 pm - Reply
  I too live in Alaska and instantly thought of using my pressure cooker. Any luck with that? Thank you
MichaelOctober 15, 2017 at 8:21 pm - Reply
Can I use olive oil instead of vegetable oil?
- InessaOctober 19, 2017 at 9:47 am - Reply
  I am sure you can, it will be heavier taste.
Cheryl VandermeerOctober 17, 2017 at 6:41 pm - Reply
When you say to seal the jars, do you process the jars in hot water bath? Or put the sealing lids in hot water the put on jars?
Thank you in advance
CheryleJuly 25, 2019 at 4:08 pm - Reply
My family likes it in sugar and vinegar not the oil they are chopping at the bit for me to make more
Tamar TesslerSeptember 26, 2019 at 8:40 pm - Reply
After the three days in brine, is there a minimum amount of days it needs in the onions and oil?
- InessaSeptember 26, 2019 at 10:03 pm - Reply
  Hello, overnight is enough.
Cheryle DunsmuirApril 15, 2020 at 5:36 pm - Reply
I did it both ways oil and vinegar hubby loved the vinegar and wants me to do it to other fish and shrimp

FAQs

How long will pickled salmon last? ›

Pickling is an easy method of preserving fish. Pickled fish must be stored in the refrigerator at no higher than 40 degrees F (refrigerator temperature) and for best flavor must be used within 4 to 6 weeks.

Explore More ›

How do you cure salmon with salt and vinegar? ›

Defrost the salmon in the fridge before making. Sprinkle salt over the salmon, leave for about 30 minutes. Rinse well and wipe dry with kitchen paper. Soak in vinegar for about 30 minutes.

Keep Reading ›

Is it better to dry brine or wet brine salmon? ›

Dry brining fish is neater, faster and more efficient. For a batch, I use two cups of salt and two cups of brown or white sugar. I grind about four tablespoons of whole cloves and a big handful of bay leaves and mix this in with the sugar and salt. Dump it in a bowl and then dredge the washed fillets.

How long to soak salmon before cooking? ›

Soaking salmon in a simple, quick brine for as little as 10 minutes (up to overnight, if you like planning ahead) is all it takes. To make it happen you need two very basic ingredients: water and salt. Combine 1 tablespoon of salt for every cup of water.

Know More ›

How do you know if pickled has gone bad? ›

Visible mold: This is an obvious sign that your pickles have gone bad. Unusually sour taste and smell: If things smell and taste a bit more sour than usual, in an unpleasant way, this may not be a good sign. If you're not liking the taste anyway, it may be time to toss those pickles.

Can pickled fish go bad? ›

Fish is usually cured to 1.5–5% total salt, depending on the taste desired. Af- ter the fish is cured, it is placed in the pickling brine. It must be refrigerated and has a limited storage life (4–5 months).

Keep Reading ›

How long to let salmon sit in vinegar? ›

With an acid-based marinades — those that include a lot of vinegar or citrus juice for instance — marinate salmon for no more than 20 to 30 minutes. Any longer than that and the acid can break down the salmon, which will result in a mushy piece of fish.

Keep Reading ›

How long to leave salmon in vinegar? ›

Marinate the salmon in the sweet vinegar for about 15 minutes. Turn it over when it starts to turn pale, but if you leave it in for too long it will lose flavor. Slice thinly, and it's done!

Know More ›

Should you soak salmon in vinegar? ›

If the salmon filets are skin on, it's a good idea to rinse and dry before cooking. Also if the filets have any fishy smell, submerge the pieces in 1 quart of water with 1 tablespoon of white vinegar then rinse with running water. This will remove the bacteria that is on the skin and improve the taste of the fish.

Keep Reading ›

Do you refrigerate salmon while brining? ›

From there, you'll lay your salmon fillets in a shallow container (a 9-inch-by-13-inch baking dish works well) and pour the solution over them, submerging them fully. Then, cover the dish with aluminum foil or plastic wrap. Refrigerate for eight to 10 hours to allow the fish to fully soak up the brine.

Get More Info Here ›

What is the best brine method? ›

Add 16 cups of water to a pot.
Bring water to a boil and add the salt and sugar.
Cook until sugar and salt dissolved completely and then allow it to cool to room temperature.
Cool the brine in a sink full of cold water, by convection. Don't let water mix into the brine.
Add 1 gallon of ice water to the brine.

Sep 28, 2018

Show Me More ›

Is 1 hour dry brine enough? ›

Dry Brine Steaks:

Combine salt and pepper. Season steaks generously on all sides. Place steaks on an elevated rack on a baking sheet and refrigerate at least 1 hour, overnight is best.

View Details ›

What does soaking salmon in vinegar do? ›

By giving a fillet a vinegar rinse (or even a full-on soak while you prepare the rest of your meal's components), you can bring out all of the fish's best qualities and textures, neutralizing any fishy scents while seasoning it.

What happens if you don't rinse salmon before cooking? ›

You rinse the salmon.

The USDA cautions: “do not rinse raw fish, seafood, meat, and poultry. Bacteria in these raw juices can splash and spread to other foods and surfaces. Cooking foods thoroughly will kill harmful bacteria.”

Learn More ›

What makes salmon taste better? ›

A creamy but slightly tangy sauce works really well with salmon, and it's why sour cream-dill sauce over salmon is such a classic. Try mixing in curry powder, Sriracha, or scallions into yogurt or crème fraîche for an easy, elegant salmon topper.

View Details ›

How long does pickled salmon last in the refrigerator? ›

Close the lid on the jar and refrigerate for 1 day before serving. Serve the pickled salmon on top of Norwegian flatbreads or crackers and top with the pickled onions, sour cream and fresh dill. Store in the refrigerator for up to 1 week.

Get More Info ›

How long is pickled salmon good for in the fridge? ›

Pour the boiled mixture over the salmon mixture in the jar, making sure all ingredients are submerged (add a little water if necessary). Let the jar come to room temperature, then refrigerate. It will be ready in two days. Use the pickled salmon within a week after it's ready.

How long does pickled fish last in the fridge? ›

And although pickled fish lasts up to six weeks when refrigerated, it seldomly lasts past the first day or two. In fact, some families even have to put a limit on servings in one sitting or hide some it at the back of the fridge for the rest of the weekend.

Know More ›

How long does homemade jarred salmon last? ›

For more information on safe canning practices, visit http://bit.ly/safecanning. While freezing vacuum-sealed fish can extend its “best by” date for up to a year, properly canned salmon stored at room temperature can last three years or longer.

Show Me More ›

Easy Pickled Salmon Recipe (2024)

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41 Comments

FAQs

How long will pickled salmon last? ›

What is the best brine method? ›

References