Salmon is a versatile and healthy fish that can be prepared in many ways. One popular method is pickling, which helps preserve salmon while adding delicious flavor. Pickling salmon is easy to do at home with just a few basic ingredients and steps. In this article, we’ll walk through everything you need to know about pickling salmon, from choosing the right fish to storing your finished jars.
Choosing Your Salmon
The first step is selecting high quality fresh salmon fillets or steaks to pickle. Wild Alaskan salmon varieties like sockeye and coho are excellent choices with their deep red meat and rich flavor. Make sure the fish looks moist and fresh, without discoloration or strong odors. Both skinless boneless fillets and fillets with skin work well. If you don’t have access to fresh salmon, thawed frozen salmon fillets can also be used.
When buying salmon for pickling, about 2 pounds of fish is needed for every 3 to 4 pint sized jars you want to fill. It’s best to have uniform sized pieces so the salmon pickles evenly.
Prepare the Salmon
Rinse the salmon under cold water and pat dry with paper towels. Remove any bones or fins with kitchen shears or a sharp fillet knife. Cut the salmon into chunks, strips or bite-sized pieces about 1 to 1 1/2 inches in size.
Place the cut salmon in a glass or ceramic dish and sprinkle with kosher salt. About 1 tablespoon of salt per pound of fish is sufficient. Cover and refrigerate for 30 minutes to an hour. This quick salt cure helps draw out moisture and firms up the fish.
After curing, rinse the salmon under cold running water to remove excess salt Pat dry again before pickling.
Make the Pickling Liquid
While the salmon is curing, prepare your pickling liquid. In a saucepan, combine
- 2 cups vinegar (cider, white wine, rice wine, or white distilled vinegars all work well)
- 1 cup water
- 1⁄4 to 1⁄2 cup sugar
- 1 to 2 tablespoons pickling spice
Bring the mixture just to a boil, stirring to dissolve the sugar. Then remove from heat and let cool completely before using. The pickling liquid can be customized to taste by adjusting the amounts of sweetness and spices. Whole peppercorns, garlic cloves, bay leaves, fresh dill, and coriander seeds also make tasty additions.
Pack the Jars
Prepare your jars and lids while the pickling liquid cools. Glass jars with new lids specifically made for canning are best, or reuse commercial pickle jars and lids. The jars and lids should be washed thoroughly in hot soapy water beforehand.
To assemble, place a few thin slices of onion in the bottom of each sterilized jar. Next pack in the salmon chunks, leaving 1-inch of headspace at the top. Pour the cooled pickling liquid over the salmon, covering it fully and leaving 1-inch of headspace. Wipe the jar rims clean before securing the lids.
Pickle the Salmon
With the jars packed, you can start the pickling process. Place them in the refrigerator and let pickle for 3 to 5 days. For shelf-stable canned salmon that can be stored at room temperature, process the sealed jars in a water bath canner for 10 minutes.
As the salmon pickles, turn or flip the jars daily to distribute the flavors. Once pickled to your liking, store in the refrigerator. Properly pickled salmon will keep for up to 3 months refrigerated.
Serving Pickled Salmon
The pickled salmon is ready to enjoy straight from the jar, or incorporate into recipes. Here are some tasty ways to serve your homemade pickled salmon:
- Eat chilled, plain or accompanied with capers, sour cream, and crackers.
- Layer on sandwiches instead of deli meat.
- Toss into salads for an extra protein boost.
- Serve as an appetizer with cream cheese and bagels or bread.
- Mix into pasta, potato, egg, or tuna salads.
- Top pizza, bruschetta, nachos, or charcuterie boards.
- Fold into an omelet or scrambled eggs.
- Use in place of canned tuna in tuna melts, casseroles, and fish cakes.
The tangy, salty preserved salmon pairs wonderfully with rich and creamy flavors. Its versatility makes pickled salmon a great item to have stocked in your refrigerator or pantry. Follow this simple pickling process to enjoy high-quality pickled wild salmon all year long.
Troubleshooting Pickled Salmon
When homemade pickling, there can be some trial and error. Here are some common problems and solutions for pickled salmon:
Problem: The salmon turned too soft or mushy in texture.
Solution: Use fresher salmon and handle the fish gently when cutting to avoid breakdown. Rinse well after salting. Ensure the pickling liquid fully covers the fish. Refrigerate quickly after packing the jars.
Problem: The salmon is too salty.
Solution: Reduce the amount of salt used when curing the salmon, about 1 teaspoon per pound. After curing, rinse the fish well and soak in cold water for 30 minutes to draw out excess salt before pickling.
Problem: The pickling liquid overflowed from the jar.
Solution: Leave more headspace when packing the jars. About 1 1⁄2 inches is ideal. Also ensure the pickling liquid is completely cooled before pouring over the fish.
Problem: The salmon doesn’t have much flavor.
Solution: Use more pickling spices and flavorings like garlic, peppercorns, and dill when making the brine. Let pickle for 5 days or more to allow the fish to absorb flavors.
Problem: The jars didn’t properly seal.
Solution: Check that the jar rims are clean before securing lids. Ensure lids are new, undamaged, and sealed correctly. Process in a water bath canner to create a full vacuum seal if storing at room temperature.
With its ease of preparation, long shelf life, and versatility, pickled salmon is a smart recipe to master for any seafood lover’s repertoire. Follow these basic pickling guidelines for delicious homemade salmon that’s ready to enjoy anytime.
Pickled salmon is delicious alone, with tiny boiled potatoes or on top of mixed greens.
This is a Russian favorite that takes only a minute to prepare and keeps for up to a week in the refrigerator. Move over once in a while, pickled herring, we love you, but here is a most welcome change! Pickled salmon makes a great first course, and it looks great on a buffet display.
Are are just some ideas on how to present it, in a platter, as an appetizer or in salads. The salmon is intensely flavored, so you hardly need to add any seasonings if any.
Drained and arranged on lettuce leaves
As an appetizer, with diced cucumber and avocado, with a dollop of creme fraiche or plain yogurt
With diced boiled potatoes
- 2 pounds salmon fillets, skin and bones removed, cut in 1-inch cubes
- 1 medium onion, cut into very thin slices (use a food processor)
- 1/2 cup natural ketchup
- 1 cup cold water
- ½ cup apple cider vinegar
- ¼ cup sugar
- 4 bay leaves
- 12 whole black peppercorns
- 4 whole cloves
- 1 tablespoon sea salt
Bring water to boil in a large pot. Add salmon and blanch, for just a minute or two. Drain the salmon thoroughly. Transfer to a wide mouth glass jar without crowding or squeezing (2 jars if you are using smaller jars. My estimate is, 2 1-quart jars total), layering it alternately with onions. In a saucepan, bring the ketchup, water, vinegar, sugar, bay leaves, peppercorns, cloves and salt to a boil. 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 its ready.
To serve the pickled salmon, remove the salmon with a slotted spoon, onions and all, discarding all liquid. Serve alone, with mixed greens and/or tiny boiled potatoes.
Strictly speaking, Pickled Salmon is not cooked:
Please don’t gasp! Salmon pickles much the way herring and pickles do, in a brine. The combination of vinegar-salt-sugar cures the fish quickly and effortlessly. The ketchup imparts wonderful color and a pleasing sweet-and-sour flavor to the pickled salmon. No, there doesn’t seem to be a limit on how many hats salmon can wear: All delicious, all quick, all healthy! There is hardly any shmogersbord without some pickled salmon recipe or other.
Pickling Salmon with Mark Titus
FAQ
How to pickle salmon at home?
Rinse fish well and pat dry. While salmon is standing, combine vinegar, water, oil, spices and 1 teaspoon salt in a 2-3 quart pan. Bring to a boil over high heat; then reduce heat, partially cover and simmer for 30 minutes. Layer fish chunks and onions in a 2 quart wide-mouth jar or bowl.
How long will pickled salmon last?
Pickled salmon will keep, refrigerated, for up to 1 week. To serve; drain pickling juice from the jar.
Is pickled salmon healthy?
Wild salmon (wild really is the best way to go) is an incredibly healthy protein and pickled fish makes for a nutritious bite any time of day.” Nelly Hand from Drifters Fish shares another of her favorite salmon recipes: wild pickled salmon.
What is the process of pickling fish?
- Put fish in gallon jar, Add pickling salt and 1 cup white vineger.
- Put into refigerator for five days.
- Shake every day.
- Salt will not dissolve.
- After five days, rinse with cold water, drain and blot dry.
- Mix white suger, wine, 1 cup white vinger and pickling spice in sauce pot, heat just to a boil.