Pickled Salmon and Shrimp

Serve this antipasto dish cold on a platter. Accompany with an assortment of marinated vegetables, cheeses, olives, breads, and/or crackers.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 156
  • Calories from fat: 31%
  • Fat: 5.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 16.7g
  • Carbohydrate: 10.7g
  • Fiber: 0.2g
  • Cholesterol: 71mg
  • Iron: 0.9mg
  • Sodium: 210mg
  • Calcium: 26mg


  • 3 teaspoons pickling spice, divided
  • 1/2 teaspoon salt
  • 1 large lemon, sliced
  • 1 (1-pound) salmon fillet
  • 36 small shrimp (about 1/2 pound), peeled
  • 1 small red onion, thinly sliced and separated into rings
  • 3/4 cup white vinegar
  • 3/4 cup dry vermouth
  • 1/4 cup sugar
  • 1 teaspoon capers
  • 25 black peppercorns
  • 1 bay leaf


  1. Pour water into a large saucepan to a depth of 2-inches. Add 1 1/2 teaspoons pickling spice, salt, and lemon; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add salmon and shrimp; simmer 7 minutes or until fish flakes easily when tested with a fork and the shrimp are done. Drain fish mixture, discarding cooking liquid and lemon slices. Let cool.
  2. Remove skin and bones from fish; break fish into bite-size pieces. Layer fish, shrimp, and onion rings in a 1-quart jar.
  3. Combine 1 1/2 teaspoons pickling spice, vinegar, vermouth, sugar, capers, peppercorns, and bay leaf in a saucepan; bring to a boil. Reduce heat; simmer 1 minute or until sugar dissolves. Pour over fish mixture in jar. Cover and chill several hours or up to 5 days. Serve with salad greens, crackers, or other vegetables on an antipasto platter.
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