By admin|2020-01-29T05:19:50+00:00April 11th, 2013|41 Comments
I love fish especially salmon. Salmon is a very healthy fish. Rich in Omega-3 fatty acid and is great for your heart. Pickled fish might sound really strange but it’s a very popular classical Russian dish. We call it Selyodka which is pickled Herring. We use Selyodka in many traditional dishes like “Russian Shuba Herring Layered Salad”. Try this simple and delicious recipe of pickled salmon. It doesn’t last very long in my family!
Ingredients:
4 pounds salmon fillet, skinless and boneless
3 Tbsp. mixed pickling spices
3 yellow onions
Marinate:
3 cups water
1/2 cup white sugar
1/2 cup white vinegar
1/2 cup kosher salt
8-10 bay leaves
1 Tbsp. black peppercorns
Vegetable oil
Direction:
Bring water, vinegar, bay leafs, black pepper, sugar, and salt to a boil. Turn off, set aside and let the marinate cool completely.
Cut the salmon into pieces approximately 1 inch x 2 inch. Place fish into a bowl or plastic container, pour cooled marinate over the fish. If the fish tends to float, weigh down the fish with a ceramic plate.Cover the container and refrigerate for 3 days.
After 3 days, drain the fish; pat it dry with paper towel. (don’t save the marinate). Slice onions thin and layer dry fish pieces and onion slices in jars. After each layer or two, sprinkle with pickling mixture. Pour oil into the jars so the fish will get covered in oil. Seal jars and refrigerate.
Enjoy!!!
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41 Comments
InnaApril 11, 2013 at 12:55 pm - Reply
Inessa, can’t wait to try to make this one!! what is in pickling spices? do you buy it at the store or make your own mix? thanks!:)
InessaApril 12, 2013 at 8:29 am - Reply
Innochka, try.. you will like it 😉 I posted a picture of the pickling spice I used… Enjoy!!!
YuliyaApril 11, 2013 at 10:08 pm - Reply
Интересный рецепт, никогда не знала, что лосось можно мариновать. А как долго он хранится в холодильнике в банках?
InessaApril 12, 2013 at 8:34 am - Reply
Yuliya, it turns out really good. You can keep jars in the fridge if you layer with onions for 2-3 weeks, without onions for 3-4 weeks. Thanks 😉
MariyaApril 12, 2013 at 2:37 pm - Reply
Hi, I love this fish. A question can you use frozen and then thawed salmon or it has to be fresh? Thank you, I love this site. Use many of your recipes:)
InessaApril 12, 2013 at 2:45 pm - Reply
Thank you Mariya 😉 you definitely can use previously frozen fish.
ThomasJuly 29, 2017 at 11:51 pm - Reply
It’s safer to use frozen fish because of possible parasites.
nadiaApril 15, 2013 at 11:03 pm - Reply
So tasty! I love this type of fish. will try it your way, I do a little different.
InessaApril 17, 2013 at 8:43 am - Reply
Thank you Nadia. How do you make yours?
nadiaApril 17, 2013 at 12:38 pm - Reply
I make it without water.its basically oil,vinegar,sugar,salt,bay leaves,pepper corns,and onion.
Jerry LaktonenAugust 22, 2019 at 8:29 am - Reply
Will olive oil work?
InessaSeptember 26, 2019 at 10:05 pm
Olive oil is heavy and don’t like it this dish
irinaApril 27, 2013 at 12:02 am - Reply
Im drooling looking at this! Love this recipe
BradNovember 7, 2021 at 7:14 pm - Reply
I would y’all like to preserve this can it be preserved and placed on my Pantry Shelf
Marina @ Let the Baking Begin!May 19, 2013 at 11:18 pm - Reply
Hopefully my husband will catch some more fish so that I can make it this way! I’ve been wanting to do this forever and this looks like just the right recipe! thanks!
andrewJuly 4, 2013 at 3:33 pm - Reply
What species of salmon is best for this recipe ? I live on the West Coast of Canada and its prolific in wild salmon , but there are several different species, e.g. spring salmon, coho salmon , pink salmon, sockeye salmon. Each has a different taste and texture.
KristinAugust 16, 2018 at 5:42 pm - Reply
I’ve always heard coho was good for pickling. Thats what I use. The firmer fish are best for it.
JimJuly 22, 2013 at 2:23 pm - Reply
I followed the recipe exactly, but the fish has very little ‘pickled’ taste to it (vinegar). It’s mainly salty. I used white vinegar in the quantity specified. Can I add more vinegar to the jars to try and get them more “pickled”?
InessaJuly 24, 2013 at 9:38 am - Reply
Hi Jim, it should be very lightly pickled. I haven’t try to add vinegar to the jars but I am assuming it should give more pickled taste. Good luck 😉
AnetaJuly 24, 2014 at 12:50 pm - Reply
Hi, I have just tried this recipe but in a day my jar almost exploded, foam was coming out and the brine turned white and seems fizzy. I have put it in the fridge and just tasted it now, it tastes okay but fizzy, is that how its supposed to be? I am scared to eat it – its still a raw fish. Please let me know what you think, that would be very helpful!
Emi KoulevAugust 30, 2014 at 10:34 am - Reply
Hi, love your recipes they are awesome thank you for sharing! looking forward for more 🙂
InessaSeptember 3, 2014 at 9:20 am - Reply
Thank you 🙂
JimSeptember 6, 2014 at 2:22 pm - Reply
You don’t say what the pickling mixture is. Is that the same as the marinate mixture?
Thank you. I am waiting to try this.InessaSeptember 22, 2014 at 4:09 pm - Reply
Hi Jim,
I have the picture of the Pickling seasonings. I do add Pickling seasonings to marinate.
Thanks
GalinaMarch 6, 2015 at 6:36 am - Reply
Made this ones so far and really liked it. Its really easy to make and tastes really good. Thank you for the recipe!
Donna HazenJuly 9, 2016 at 1:22 pm - Reply
Pour oil…….does this mean any cooking oil ..fill up jar?
InessaAugust 31, 2016 at 7:23 pm - Reply
Yes, corn or vegetable will work
michelleJuly 31, 2016 at 12:49 am - Reply
how do you seal the jars?
InessaAugust 31, 2016 at 7:22 pm - Reply
Just seal it, you will have to refrigerate it though.
AndreaOctober 9, 2016 at 5:23 pm - Reply
Do you seal the jars by using a pressure cooker?
InessaOctober 15, 2016 at 4:14 pm - Reply
no, by hand. Thank you
MartinMay 4, 2017 at 10:47 am - Reply
Hi Inessa, I am going to try something a little different. I live in Alaska and catch plenty of salmon and jar by way of pressure cooking and I like doing new things each year. I am going to follow your recipe until the end where I am going to pressure cook it to see how it turns out. Have you heard anything negative about this? I will let you and your followers know how this turns out…Opening day for Sockeye is 11 Jun, so by the 14/15 of Jun I will update:)
TeresaJune 30, 2017 at 10:22 pm - Reply
How did it work out Martin?
Allyson BoykoNovember 24, 2017 at 9:04 pm - Reply
I too live in Alaska and instantly thought of using my pressure cooker. Any luck with that? Thank you
MichaelOctober 15, 2017 at 8:21 pm - Reply
Can I use olive oil instead of vegetable oil?
InessaOctober 19, 2017 at 9:47 am - Reply
I am sure you can, it will be heavier taste.
Cheryl VandermeerOctober 17, 2017 at 6:41 pm - Reply
When you say to seal the jars, do you process the jars in hot water bath? Or put the sealing lids in hot water the put on jars?
Thank you in advanceCheryleJuly 25, 2019 at 4:08 pm - Reply
My family likes it in sugar and vinegar not the oil they are chopping at the bit for me to make more
Tamar TesslerSeptember 26, 2019 at 8:40 pm - Reply
After the three days in brine, is there a minimum amount of days it needs in the onions and oil?
InessaSeptember 26, 2019 at 10:03 pm - Reply
Hello, overnight is enough.
Cheryle DunsmuirApril 15, 2020 at 5:36 pm - Reply
I did it both ways oil and vinegar hubby loved the vinegar and wants me to do it to other fish and shrimp
