Pickled Salmon

Pickled Salmon

Notes: Serve with toasted rye bread or pocket bread, shredded cucumber, and reduced-fat sour cream.

Sunset DECEMBER 1997

  • Yield: Makes 4 appetizer servings


  • 1/2 cup kosher white wine vinegar or distilled white vinegar
  • 1/3 cup lemon juice
  • 2 tablespoons sugar
  • 10 dried hot chilies (each about 2 in. long)
  • 4 cardamom pods, hulled
  • 3 cloves garlic, peeled
  • 3/4 teaspoon mustard seed
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon coriander seed
  • 1/2 pound boned, skinned salmon, 1 inch thick, cut into 1/2-inch slices
  • 1 1/2 cups very thin white onion slices
  • 1 1/2 cups very thin red onion slices


1. In a bowl, combine vinegar, lemon juice, 1/2 cup water, sugar, dried chilies, cardamom, garlic, mustard seed, peppercorns, fennel, and coriander.

2. Add the salmon and mix. Cover and chill at least 2 or up to 5 hours.

3. Place white and red onions in a nonstick 10- to 12-inch frying pan. Drain marinade from fish into pan. Bring to a boil over high heat.

4. Lay salmon on onions. Cover; simmer until fish is opaque but still moist-looking in center (cut to test), about 1 minute. Transfer fish and onion mixture to a jar or bowl. Let cool, then cover and chill at least 2 hours or up to 5 days.

Nutritional Information

Amount per serving
  • Calories: 171
  • Calories from fat: 25%
  • Protein: 14g
  • Fat: 4.8g
  • Saturated fat: 0.7g
  • Carbohydrate: 20g
  • Fiber: 2.9g
  • Sodium: 40mg
  • Cholesterol: 31mg

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Pickled Salmon recipe