Pickled Salmon Recipe

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Pickled Salmon
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Ingredients:

Directions:

  1. Rinse salmon, pat dry, and cut into 3/4 inch pieces.
  2. Spread fish in a single layer on a piece of wax or in a shallow glass baking dish.
  3. Sprinkle with the 1 tablespoon salt and let stand, uncovered for 30 minutes.
  4. Rinse fish well and pat dry.
  5. While salmon is standing, combine vinegar, water, oil, spices and 1 teaspoon salt in a 2-3 quart pan.
  6. Bring to a boil over high heat; then reduce heat, partially cover and simmer for 30 minutes.
  7. Layer fish chunks and onions in a 2 quart wide-mouth jar or bowl.
  8. Pour the simmering pickling liquid over the fish and onions, cover loosely, and let cool.
  9. When cool, cover tightly and refrigerate for at least 24 hours or up to a week.
  10. Transfer fish and onions with some of the liquid to a serving bowl and provide picks for spearing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 357.96 Kcal (1499 kJ)
Calories from fat 150.1 Kcal
% Daily Value*
Total Fat 16.68g 26%
Cholesterol 86.92mg 29%
Sodium 1696.81mg 71%
Potassium 778.87mg 17%
Total Carbs 5.34g 2%
Sugars 2.5g 10%
Dietary Fiber 0.62g 2%
Protein 40.22g 80%
Vitamin C 2.7mg 5%
Iron 0.2mg 1%
Calcium 41.6mg 4%
Amount Per 100 g
Calories 87.13 Kcal (365 kJ)
Calories from fat 36.54 Kcal
% Daily Value*
Total Fat 4.06g 26%
Cholesterol 21.16mg 29%
Sodium 413.02mg 71%
Potassium 189.59mg 17%
Total Carbs 1.3g 2%
Sugars 0.61g 10%
Dietary Fiber 0.15g 2%
Protein 9.79g 80%
Vitamin C 0.7mg 5%
Calcium 10.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.4
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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