Pickled Salmon

Pickled Salmon in a Bowl

The Munchies Test Kitchen is constantly using up excess food to avoid waste. In the walk-in there’s a rack full of leftover odds and ends for family meal. During my first week, we pickled over 3 pounds of salmon. There was so much that of course I brought some home. Pickling is a boon to both gardeners and test kitchen chefs. When we you have more food than you can eat, preserving methods like pickling is a great way to avoid the guilt of excess fruits and veggies going bad. Fish on the other hand?…sounds just plain odd, which means it’s right up my ally! 

Pickled fish was actually a staple ingredient in Northern Europe as far back as medieval times. Today, it’s a cool new way to get in your Omega-3s. I first tried it on a bagel with cream cheese and I’ll be honest, it was weird. My mind was prepared for the thin, salty zing of lox, but instead I experienced a sweet, tangy bomb. Pickled salmon is beautifully different. There’s plenty of room for experimentation and I hope you give it a try soon!

T <3 



Origin: Munchies Test Kitchen 



Nutrition: omega-3 • vitamin D • protein 

Benefits: supports heart health • reduces inflammation • may help decrease risk of cancer 

Ingredients: wild-caught salmon • onion • white vinegar • sugar • pickling spices 

Replaces: pickled herring • pickled vegetables • other cured salmon products 



Where: Scandinavian markets, but your best bet is making it yourself.

Online: Loki Fish 



Make Your Own: Place 1.5 pounds of salmon filet in a baking dish and completely cover with kosher salt. Cover with plastic wrap and refrigerate for 8-24 hours. Remove salmon from the salt and rinse under cold water. Cut the salmon into bite-sized chunks. In a pot, combine 2 cups vinegar, 2 cups water, 1/2 cup sugar, and 1/4 cup pickling spice. Bring to a simmer over medium heat and stir to dissolve the sugar. Remove from heat and let cool. Layer salmon chunks and sliced onion into jars and pour in the chilled pickling brine to fill up the jar. 

Storage: store in an air-tight container or jar in the refrigerator. Allow the flavors to blend for 1-2 days before eating. Use within 3 weeks. The flavor will change and get stronger over time. 



Taste & Texture: sweet • tangy • acidic • slightly salty • buttery • sublet fish flavor 

Suggested Uses: snack from the jar • mix into potato or pasta salad • add to your salad • make a salad dressing with the brine • make an open-faced sandwich or smørrebrød 


Pickled Salmon Salad

Icelandic Brown Bread with Cream Cheese & Pickled Salmon (via DesireFish)

Solomon Gundy (Jamaican Pickled Fish Paté) (via Jamaicans)

Wasabi-Pickled Salmon Salad (via GoodFood) 


Pickled Salmon Pieces

Food for Thought

%d bloggers like this: