Pickled Salmon Recipe

Pickled Salmon Recipe

  • 4 cups kosher white wine vinegar or distilled white vinegar
  • 1 1/3 cups lemon juice
  • 1/2 cup sugar
  • 1/2 cup dried hot chiles
  • 6 cardamom pods, hulled
  • 12 cloves garlic, peeled
  • 1 tablespoon mustard seeds
  • 2 teaspoons black peppercorns
  • 2 teaspoons fennel seed
  • 2 teaspoons coriander seed
  • 2 pounds boned, skinned salmon (1 inch thick), rinsed, dried, and cut into 1/2-inch slices
  • 6 cups very thin white onion slices
  • 6 cups very thin red onion slices
  1. In a large bowl, combine vinegar, lemon juice, 2 cups water, sugar, dried chilies, cardamom, garlic, mustard seeds, peppercorns, fennel, and coriander.
  2. Add the salmon and mix. Cover and chill at least 2 or up to 5 hours.
  3. Place white and red onions in a 6- to 8-quart pan. Drain marinade from fish into pan. Bring to a boil over high heat.
  4. Lay salmon on onions; cover and simmer until fish is opaque but still moist-looking in center (cut to test), about 1 minute. Transfer fish and onion mixture to a large bowl. Let cool, then cover and chill at least 2 hours or up to 5 days. To serve, lift salmon and onion slices from pickling liquid to a platter with a slotted spoon.
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