Flavorful Homemade Salmon Pickle
How to Make Russian-Style Salmon Pickle
Introducing a salmon pickle recipe that’s perfect for a special treat when you’re not feeling hungry. Salmon pickled in a sweet and tangy brine offers a fantastic flavor when served with sushi or gimbap. Cubed and added to salads, it makes a wonderful appetizer. Lightly pan-frying it reveals a different kind of deliciousness, allowing you to enjoy salmon in many ways. The addition of vinegar provides a unique texture, distinct from the salmon’s natural tenderness. Make it easily at home!
Main Ingredients
- 300g fresh salmon
- 1/4 onion
- 5 cloves garlic
- Approx. 1 cup olive oil (enough to cover the salmon)
Sweet & Tangy Pickle Brine
- 1 cup water (200ml)
- 1/4 cup vinegar (50ml)
- 1/4 cup sugar (50ml)
- 5 bay leaves
- 1 Tbsp salt (15g)
- 1 Tbsp pickling spices (adjust to taste)
- 1 Tbsp whole peppercorns (10-15 berries)
- 1 cup water (200ml)
- 1/4 cup vinegar (50ml)
- 1/4 cup sugar (50ml)
- 5 bay leaves
- 1 Tbsp salt (15g)
- 1 Tbsp pickling spices (adjust to taste)
- 1 Tbsp whole peppercorns (10-15 berries)
Cooking Instructions
Step 1
1. The key to delicious salmon pickle! First, prepare the sweet and tangy brine. In a pot, combine 1 cup water, 1/4 cup vinegar, 1/4 cup sugar, 1 Tbsp salt, 5 bay leaves, 1 Tbsp pickling spices, and 1 Tbsp whole peppercorns. Bring to a boil over medium-high heat. Once it simmers, turn off the heat and let it cool completely. (Pouring the brine while warm will cook the salmon, so ensure it’s completely chilled!)
Step 2
2. Cut the salmon into your desired size and shape for its intended use. Long, thin pieces work well for sushi, while cubes are great for salads. It’s important to keep the salmon fresh.
Step 3
3. Thinly slice the garlic and julienne or slice the onion into rings. Adding vegetables like these helps to remove any fishiness from the salmon and adds more flavor.
Step 4
4. Layer the salmon, sliced onion, and garlic slices into a sterilized glass jar. Layering the ingredients helps the pickle brine penetrate evenly, resulting in a more flavorful pickle.
Step 5
5. Pour the completely cooled pickle brine over the layered ingredients in the jar. Ensure there is enough brine to fully submerge the salmon and vegetables. Seal the jar tightly.
Step 6
6. Let it pickle in the refrigerator for 2 to 3 days. Over time, the salmon and vegetables will absorb the delicious brine. After pickling, drain the brine and transfer the salmon and vegetables to a clean container.
Step 7
7. Finally, pour enough olive oil into the container to cover the salmon and vegetables. Covering with olive oil helps to maintain the salmon’s freshness for longer, allowing it to be refrigerated for up to 30 days. Use it in salads, pasta, sandwiches, and more!
