Pickled Salmon

Pickled Salmon

Serving: 4 quarts
Ingredients: pickled-salmon
  • 6- 8 oz salmon fillet, skin removed
  • 5 cups water
  • 12/3 cup canning or marinating salt
  • 9 cups condensed white vinegar, divided
  • 2-3 large white onion, thinly sliced
  • 4 cups sugar
  • 2 tablespoon mustard seed
  • 8-9 bay leaves
  • 11-14 whole cloves



  1. Freeze salmon fillet for 48 hours at 0 degree Defrost.

  2. Cut the salmon fillets into half inch strips. In large bowl, combine water and marinating salt. Stir them until salt is almost dissolved.

  3. Put in the salmon strips. Cover with plastic wrap. Refrigerate up to 48 hours.

  4. Drain and discard saline. Rinse fish in cold water until rinse water is clear and drain.

  5. In same large bowl, lay the salmon strips and 5 cups vinegar. Cover with plastic wrap. Refrigerate for 24 hours.

  6. Drain and discard vinegar. Do not rinse salmon strips. In three 1-quart jars, loosely layer salmon fillets and white onion. Cover and chill.

  7. In 2-quart saucepan, combine remaining 5 cups vinegar, the sugar and remaining ingredients. Bring mixture to a boil over medium-high heat, stirring constantly until sugar is dissolved. Reduce heat to medium-low and simmer for 15 minutes. Remove from heat. Cool completely.

  8. Pour marinating liquid over fish to cover. Seal the 1-quart jars by using two-part sealing lids.

  9. Refrigerate at least 7 days before serving. Store the marinating salmon strips in refrigerator not more than 28 days.

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