Pickled Salmon

Jar pickled salmon

It’s only in more recent times that I’ve developed a fondness for pickles. Being more of a sweet tooth, the vinegary, salty hit of a pickle just really didn’t appeal. I have however, become a bit of a recent convert. I’m still not sure about whole pickled onions, but I’ve definitely acquired a taste for pickled beans, and asparagus, and cherries, and cucumbers and a whole host of other pickley treats.

I often make a quick pickle to go with dinner. It adds a bit of crunch and vibrancy to a meal and really takes no time to prepare. Just thinly slice some vegetables, sprinkle with about 1/2 a teaspoon of sea salt and a couple of tablespoons of vinegar (white wine vinegar is my usual go to, but rice wine vinegar works well with Asian flavours and apple cider vinegar works well too), mix and leave for 10 minutes or so, until you are ready to serve. All sorts of vegetables work – try thinly sliced fennel, radishes, cucumber, capsicum, asparagus or green beans and of course a little red onion works wonders. Any left overs will be fine the next day for the top of a sandwich or mixed through a salad.

Cured salmon pieces

This pickled salmon recipe is of course a little different from a vegetable pickle but it works brilliantly. With the salmon it is a little more substantial so it can form the basis of a tasty lunch. Serve it on pumpernickel bread, or a good rye sour dough with some lettuce, sliced cucumber, sliced fennel, mayonnaise or it goes well with horseradish cream. Alternatively try a lunch bowl with some left over rice, pickled salmon, thin slices of cucumber and avocado, or tossed through a leafy green salad.

Pickled salmon pieces

This recipe is based on one from a book called Better from Scratch by Ivy Manning.

Print Recipe
Pickled Salmon
This recipe needs to be started the day before and needs a couple of days to pickle before eating. You need 1 large or 2 smaller (about 500ml each) sterilised jars and lids for this recipe.
Jar pickled salmon
Prep Time 20 minutes
Servings
Ingredients
Prep Time 20 minutes
Servings
Ingredients
Jar pickled salmon
Instructions
  1. Remove the skin from the salmon and cut it into chunks of about 2cm. Place the cut salmon into a ceramic or glass bowl and toss with the sea salt. Cover and refrigerate it over night.
  2. In a saucepan add the vinegar, water, sugar and spices. Bring to the boil and then simmer for 5 minutes. Set aside to cool completely. (I usually do this at the same time as I prepare the salmon and just leave it to cool overnight)
  3. The following day rinse the salmon pieces and pat dry with a piece of kitchen towel. Layer the salmon, onion, lemon and tarragon in the jars. Pour over the brine making sure that the salmon filling is completely covered by the vinegar mixture. Store in the fridge for two days before eating. The salmon will keep in the fridge for 2 weeks.
Recipe Notes

You can use dill instead of the tarragon and green spring onions also work well in place of the red onion. You could also try layering some thinly sliced fennel in the jar.

You can also change the spices that you use in the pickle mixture. Fennel seeds work well, as do dill seeds.

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