The Complete Guide to Pickling Salmon at Home

Pickling salmon is a great way to keep fresh salmon fresh all year so you can enjoy its delicious taste. Pickled salmon used to be a way for fishermen to keep their catch fresh before putting it away, but now it’s a popular snack, appetizer, or addition to a sandwich.

In this complete guide, I’ll walk you through everything you need to know to pickle salmon at home, including step-by-step instructions, tips for success, and recipe variations.

Why Pickle Salmon?

There are several benefits to pickling salmon at home:

• Pickling salmon lets you enjoy salmon from the peak season even when it’s not in season. If you store pickled salmon in the fridge the right way, it can last up to a month.

• Adds flavor – The brine infuses the salmon with tangy, salty, and aromatic flavors. This gives the salmon a more complex taste.

• Safe preservation method – Pickling is a safe food preservation method when done properly, allowing you to store salmon without worrying about spoilage.

• Easy to use – Pickled salmon can be used in a variety of dishes from appetizers to sandwiches. Just open the jar and you have flavorful salmon ready to go!

• Customizable – You can tweak brine ingredients like spices sugar vinegar to get the flavor you prefer.

How to Choose Salmon for Pickling

The starting point for delicious pickled salmon is high-quality fresh fish Here are a few tips for choosing salmon

• Wild-caught salmon has the best flavor for pickling. Good options are sockeye, coho, and king salmon.

• Make sure the fish looks fresh with clear eyes and vibrant pink/orange flesh. Avoid salmon with dull or graying flesh.

• Salmon filets are easiest to work with. Request the fishmonger to slice filets into uniform 1 inch thick slices to ensure even pickling.

• Get sushi-grade salmon if possible, which is very fresh and safe for raw consumption. This helps ensure any harmful bacteria gets killed in the pickling process.

• Around 1-2 pounds of salmon yields enough for a quart sized jar of pickled salmon which will serve 4-6 people.

Pickling Salmon Step-By-Step

Pickling salmon at home is easy to do with just a few basic steps:

Step 1: Cut the Salmon

Start by cutting the salmon filets into bite-sized chunks about 1 inch in size. Uniform pieces will pickle evenly. Remove any small bones with tweezers or needle nose pliers.

Step 2: Salt Cure (optional)

For an extra firm texture, you can salt cure the salmon first. Sprinkle a layer of kosher salt or pickling salt in a dish. Place a single layer of salmon chunks on top and cover completely with more salt.

Repeat layering fish and salt until all the salmon is used. Cover and refrigerate for 1-2 hours. Rinse off the salt under cold water and pat the salmon dry before pickling.

Step 3: Prepare the Brine

In a saucepan, combine equal parts vinegar and water. I like using a ratio of 2 cups vinegar to 2 cups water.

Add your choice of spices, aromatics, sugar, and salt. Good options are peppercorns, allspice berries, bay leaves, cloves, mustard seeds, garlic, onions, white sugar, and kosher salt. Bring to a boil then remove from heat.

Step 4: Pack the Jar

Layer the salmon chunks and sliced onions in a sterilized glass jar or container leaving 1 inch of headspace. Pour the hot brine over the salmon, making sure all the pieces are fully submerged.

Step 5: Refrigerate

Cover the salmon and refrigerate for 3-5 days before eating to allow the flavors to meld. The pickled salmon will keep for up to 1 month refrigerated.

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Tips for Delicious Pickled Salmon

• Use premium salmon for the best flavor. Wild sockeye or coho salmon works well.
• Cut salmon into uniform chunks so it pickles evenly. Around 1 inch pieces are ideal.
• Use a ratio of 2 parts vinegar to 1 part water for the brine. Cider, wine, rice vinegar all work well.
• Play around with spices like coriander, mustard seed, dill seed to add your own twist.
• Layer onions between the salmon chunks to add crunch and mellow the fishy taste.
• Make sure all the salmon stays submerged in the brine while pickling in the refrigerator.
• Allow 3-5 days for the salmon to fully pickle before eating. The flavors develop beautifully over time.
• Store the pickled salmon in the refrigerator and consume within 1 month.

Serving and Using Pickled Salmon

Pickled salmon is extremely versatile. Here are some of my favorite ways to use it:

• As an appetizer – Serve chilled pickled salmon with crackers, bread, or flatbread.
• In salads – Flake into any leafy green or grain salad for a protein and flavor boost.
• On sandwiches – Top toasted bread or bagels with cream cheese, pickled salmon, red onion, capers, and dill.
• With potatoes – Pile on baked potatoes instead of tuna salad.
• In dips – Mix into softened cream cheese or sour cream for an instant dip.
• As a garnish – Add to charcuterie or cheese boards, grain bowls or Buddha bowls.
• In eggs – Fold into scrambled eggs or top smoked salmon deviled eggs.
• With crackers – Use as a topping for crispbreads like Wasa or Ryvita.
• Over greens – Serve pickled salmon drizzled with olive oil over any cooked greens.

Pickled Salmon Recipe

This easy brine recipe yields perfectly tender pickled salmon with a nice tang. Feel free to tweak spices to your taste.

Ingredients:

• 1-2 lbs salmon filet, cut into 1 inch chunks
• 1 small onion, thinly sliced
• 2 cups white wine vinegar
• 2 cups water
• 2 bay leaves
• 1 tablespoon mustard seeds
• 2 cloves garlic, smashed
• 2 tablespoons sugar
• 1 tablespoon kosher salt

Instructions:

1. Rinse salmon chunks under cold water and pat dry with paper towels.
2. In a saucepan, combine the vinegar, water, bay leaves, mustard seeds, garlic cloves, sugar, and salt. Bring to a boil over high heat.
3. Remove brine from heat and let cool completely.
4. Layer salmon chunks and onion slices evenly into a sterilized quart jar or bowl.
5. Pour cooled brine over the fish, covering completely.
6. Refrigerate for at least 3 days before eating to allow flavors to develop.
7. Store pickled salmon in the refrigerator for up to 1 month.

With this easy method, you can enjoy delicious pickled salmon all year without needing any special equipment. Adjust the ingredients to find your perfect brine flavor.

How to Can Pickled Salmon

While refrigerating pickled salmon is recommended for food safety, you can also can it for long term shelf-stable storage using a water bath canner. Here’s a quick overview:

1. Prepare the pickled salmon

Cut salmon into chunks, layer with onions in sterilized jars, and cover with hot brine as above.

2. Wipe jar rims & seal lids

Make sure no food debris is on the jar rims before sealing with new lids. Finger tighten the bands.

3. Process in a water bath

Submerge sealed jars in a canner filled with enough hot water to cover by 1-2 inches. Process pint jars for 100 minutes.

4. Cool and store

Let the jars cool undisturbed for 12-24 hours. Check the seals, then store in a cool, dark place for up to a year.

Always use current USDA approved canning methods and recipes from trusted sources when canning. This ensures the salmon pickles are safely shelf-stable and free of harmful bacteria or toxins that can grow in improperly processed jars.

Common Questions about Pickling Salmon

If you’re new to pickling salmon at home, here are answers to some common questions:

What kind of vinegar is best to use?

White distilled vinegar and cider vinegar are good choices. Avoid balsamic as the color can bleed. Wine vinegars add nice flavor.

How long does pickled salmon last in the fridge?

Properly refrigerated pickled salmon keeps for 3-4 weeks. Discard if you see any mold or yeast growth.

Can I adjust the salt in the brine?

Yes, the amount of salt is adjustable