Pickled Salmon
Pickled salmon offers a tangy, savory flavor with aromatic spices, making it an excellent appetizer or side for gatherings and special occasions.
Ingredients
Instructions
- Put salmon pieces in a crock or large bowl with layers of 3/4 cup salt and 1 pound brown sugar, skin side up.
- Carefully cut bones off of the meat.
- Leave the salmon in the crock for at least 3 days to cure.
Tips & Substitutions
For enhanced flavor, consider adding spices like dill or juniper berries to the curing mixture. If you prefer a sweeter profile, increase the brown sugar slightly. If you don’t have vinegar on hand, substitute with lemon juice for a tangy twist. Ensure the salmon is skin side up during curing to maintain moisture and flavor.
Serving Suggestions
Serve the pickled salmon thinly sliced on a platter with crackers or crusty bread for a delightful appetizer. It pairs beautifully with a fresh green salad or can be used as a filling for Pirok (Or Russian Pie). Complement with capers or dill for an extra burst of flavor.
Storage & Reheating
Store any leftover pickled salmon in an airtight container in the refrigerator, where it can last for up to a week. To enjoy it cold or at room temperature, simply slice it thinly and serve. Avoid freezing, as it may alter the texture significantly.
Nutrition & Diet Analysis (per serving)
Each serving of Pickled Salmon contains roughly 1038 calories, with 14g protein, 253g carbohydrates, and 23g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (216% of the Daily Value), and calcium (115% of the Daily Value). Note that it is relatively high in sodium, at 1888mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long should I cure the salmon?
The salmon should cure for at least 3 days, but extending it to 5 days can deepen the flavor. Just ensure it's stored in a cool spot during the curing process.
Can I use other types of fish for pickling?
Yes, other oily fish like mackerel or trout can also be pickled using this method. Just adjust the curing time based on the thickness of the fish.
What can I do with leftover pickled salmon?
Leftover pickled salmon can be used in salads, sandwiches, or even as a topping for bagels. It also works well in seafood recipes, adding a unique flavor to any dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).