Easy Pickled Salmon Recipe


 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!

4 pounds salmon fillet, skinless and boneless
3 Tbsp. mixed pickling spices
3 yellow onions
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
 picling spice
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. 



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  1. Inna says:

    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!:)

  2. Yuliya says:

    Интересный рецепт, никогда не знала, что лосось можно мариновать. А как долго он хранится в холодильнике в банках?

    • Inessa says:

      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 😉

  3. Mariya says:

    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:)

  4. andrew says:

    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.

  5. Jim says:

    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”?

    • Inessa says:

      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 😉

  6. Aneta says:

    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!

  7. Jim says:

    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.

  8. Galina says:

    Made this ones so far and really liked it. Its really easy to make and tastes really good. Thank you for the recipe!

  9. Martin says:

    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:)

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