Name: Pickled Salmon
Yield: 6 servings
Ingredients: 2 lbs Salmon fillet; 2 tbs sugar; 1/4 Cup Pickling Spice; 2 tbs kosher salt; 1 tsp ground black pepper; 2 Cups White Wine Vinegar; 1 large onion, sliced

6 servings Source yield

Ingredients

2 lbs Salmon fillet
2 tbs sugar
1/4 Cup Pickling Spice
2 tbs kosher salt
1 tsp ground black pepper
2 Cups White Wine Vinegar
1 large onion, sliced

Make it step by step

Remove skin from salmon and cut into 1.5 inch cubes. Place all ingredients in a non-reactive sauce pan and bring to a boil. As soon as the vinegar boils, remove the pan from heat and allow to cool to room temperature. This method will cook the fish perfectly.
Place the entire contents in a glass jar and refrigerate overnight before serving.

Nutrition and portions

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Recipe source

Adapted from Foodista by Barnaby Dorfman, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.

Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.

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