A simple salted fish recipe for all time

Salted pink salmon is the most affordable holiday treat. Unlike salmon or trout, its fillet is thinner and the flesh is drier. Therefore, even after salting, it turns out to be very rich in taste, and in terms of texture it occupies an intermediate stage between, in fact, salty and dried.

Therefore, it is better not to overdo it with salt, otherwise the already not very fatty fish will become completely dry or even oaky and sugary salty, and will also quickly change color from coral to brown.

In our master class, we will tell you how to pickle pink salmon so that it remains tender, moderately juicy and beautiful.


If you have a frozen fish carcass, thaw it overnight in the refrigerator, then rinse under running water and wipe with napkins.

How to pickle pink salmon?


If you have a whole fish, cut off the head, remove the giblets. Cut the fillet from the fish on the skin, along the ribs.

How to pickle pink salmon?


Gently feel the fillet. Use tweezers to remove large bones, if any.

How to pickle pink salmon?


Mix 1 tablespoon sugar and 3 tablespoons salt.

How to pickle pink salmon?


Sprinkle the fillet with the mixture. Rub the mixture into the flesh of the fish with your fingers.

How to pickle pink salmon?


Put the fish in a container, cover one fillet with another. It is better to salt the fish in a glass or enamel bowl.

How to pickle pink salmon?


Cover the fish with cling film so that the film touches its surface. Press down on the fish with a weight (such as a pot of water, a cast iron skillet, or a ceramic mold). Leave for three hours in the refrigerator.

How to pickle pink salmon?


Remove the weight and leave the fish for three days in the refrigerator. Once a day, you can get pink salmon and turn the fillet.

How to pickle pink salmon?


Cut the fish into thin slices and serve.

How to pickle pink salmon?


It is better to eat the fish within a week after salting, the more it is stored, the rougher it becomes. Therefore, if you want to prepare fish for a festive table, start the process three days before the event so that the fish on the table is as fresh as possible.

How to pickle pink salmon?

Things to know (Q&A)

How long does pickled salmon last?

Pickled Salmon Shelf Life

Ideally, the pickle will last for up to one week . Pickled salmon can be stored in the refrigerator for longer life.

How long will pickled fish last?

4 to 6 weeks

Pickled fish must be stored in the refrigerator at no higher than 40 degrees F (refrigerator temperature) and for best flavor must be used within 4 to 6 weeks .

What kind of fish is good for pickling?

Preserving seafood with vinegar or citrus juices is one of the easiest food preservation methods known, but can yield a dangerous product if not properly prepared. Fish with high oil content ( Chinook salmon, sturgeon, candle fish, anchovies, sardines, striped bass, and black cod ) make the best pickled dishes.

How do you can salmon in a pressure canner?


  1. Add the salmon pieces to half-pint jars. ...
  2. Place the liner on the bottom of the pressure cooker, and add a few inches of water.
  3. Add the jars to the pressure canner and process for 110 minutes at 10 PSI, or according to your pressure cooker's instructions.