Pickled Salmon or Steelhead

These recipies came from board members over time, I do not know from who and I do not lay claim - except that I've used them and had them turn out well...

Pickled Salmon
Curing:
Cut skinned salmon filet into bite size pieces (1/2 – 3/4in. sq)
Pack salmon loosely into quart jar. Add 5/8 cup pickling salt and fill jar with white vinegar. refridgerate for 5 days.
Rinse salmon and Soak in cold water for 1 hour.

Pickle Juice:
Boil 2 cups Vinegar and 1 cup Sugar 1 tbls pickling spices (more or less to taste)
Cool with a handfull of Ice cubes (also helps dilute it a bit)
(Pickle juice should be cooled before you add it to the fish in jars)

Dice up a couple of onions and add layers of fish and layers of onions loosely in the jar until full (pint jars work the best).
Fill the jars with the pickle juice and refrigerate… 5 days is recommended but I cant wait more than a couple days…



Here is another recipe that I am going to try… it looks kinda good but I may cure the salmon with the above recipe and make the pickle juice per the lower recipe…


Pickled Salmon

1. Salt water brine = 1 cup of pickling salt, 1 cup of water.

2. Fillet add skinned 5lbs of salmon, chunk to about 1 inch cubes. Add to brine and soak overnight in non metallic bowl.

3. Make pickling brine of 1 qt cider vinegar, 1.5 cups white sugar, 2.5 cups of water. Boil then simmer 5 minutes. Cool for 24 hours. (I make the brine the day before I break out the salmon)

4. Rinse salmon well , slice 4 large WALLA WALLA onions, 4 TB whole allspice, 12 bay leaves, and 1 gallon jar. Layer fish,onion,allspice,bay leaves.... repeat layering until all fish is covered. Pour cool brine over fish. Leave for 5 days..

I have made pickled salmon and it is amazing. Served cold with crackers... it is killer.


My recipe was basically the same but had dill in it and I layered it with pearl onions and garlic cloves instead of the bay leaves and onion slices.


i haven't made this in probably ten years and your post is a reminder I should.

Thanks for the recipes. I'll give them a try.

I started a load of this right before I went into the hospital last fall. It was in the cure for about a month before I could stand up long enough to get it taken care of. When I first tried it, I thought I burned it up for sure. Tried it again in January and it was excellent. I cracked the last jar today.

FORTUNATELY I have a load of filet's in the refrigerator!

Got to bump this!
Going into the Pints today! Some is going to have jalapeno's

I never thought to add some heat to it... sounds awesome Jeff...

have you ever tried Cowboy Candy? it is the most amazing Pickled Jalepeno Peppers I have ever had ...

I'll see if I can dig up the recipe and post it.

As promised, this stuff is amazing... you can put it on anything from Burgers to Pizzas...

Cowboy Candy

I make some awesome pickled peppers...especially if you are looking to take the paint off the side of your car with it, they are the hottest and damned near most inedible things I've ever made. I have to chop them up in little bits and put them in other food!

Fish on...

Todd

Vault is the right word for these recipe's!
I thought I had lost this one.
Back to the top!

Hey, GutZ! Good to see you posting again.

I remember a few years back, you shared some of Piper's pickled coho with me while we were fishing out of Edmonds, and it was awesome. I want to give some a go this year, so thanks for reviving this one.

I have a dumb question (that other dummies might also have): How long will this stuff last in the fridge? Sounds like you were eating off the same batch over several months?