Best 13 Pickled Salmon Recipes

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Unlock the delectable flavors of pickled salmon, a timeless Nordic delicacy preserved in a zesty brine. This versatile dish offers a symphony of textures and tangy notes, making it a perfect appetizer, side dish, or even a main course. Explore a trove of pickled salmon recipes, ranging from the classic Scandinavian gravlax to the aromatic dill-infused version and the zesty lemon-herb marinade. Embark on a culinary journey and discover the art of pickling salmon, a technique that transforms ordinary fish into an extraordinary culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON BURGERS WITH SPICY QUICK-PICKLED VEGETABLES



Salmon Burgers with Spicy Quick-Pickled Vegetables image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 23

4 green onions, roughly chopped
1 red bell pepper, roughly chopped
One 2-inch piece ginger, peeled and roughly chopped
1 clove garlic, peeled and roughly chopped
1 tablespoon lime zest, from 1 lime
1 pound salmon, skin removed and cut into 1 1/2-inch cubes
1 1/4 cups panko breadcrumbs
1 bunch cilantro, stems chopped (about a ¼ cup) and leaves with tender stems reserved to top the burgers
1 tablespoon sweet chili sauce
1 teaspoon toasted sesame oil
1 tablespoon low-sodium soy sauce
Spicy Quick-Pickled Vegetables, recipe follows
Nonstick cooking spray
2 tablespoons vegetable oil
1/3 cup mayonnaise
6 oblong brioche buns, sliced in half through the middle
1 1/2 cups distilled white vinegar
2 teaspoons pickling spice
Kosher salt
2 Persian cucumbers, sliced into 1/8-inch-thick rounds
1 carrot, peeled and sliced into 1/8-inch-thick rounds
1 shallot, sliced into 1/8-inch-thick rings
1 Fresno chile, stem removed and thinly sliced

Steps:

  • Add the green onion, pepper, ginger, garlic and lime zest to a 12-to-14 cup food processor fitted with the blade attachment. Pulse until the vegetables are finely chopped. Add the salmon, panko, cilantro stems, sweet chili sauce, sesame oil and soy sauce. Pulse to roughly chop the salmon and incorporate into the vegetable mixture. The mixture should be chunky, not a paste. Lightly coat clean hands with nonstick cooking spray and form 6 patties the same shape and size as the buns, about 1/2 cup each.
  • Heat a large nonstick skillet over medium-high heat. Add the vegetable oil and swirl to cover the pan. Add the patties and cook until the internal temperature is 145 degrees F, about 4 minutes per side.
  • Assemble the burgers: Lay buns cut side-up on a clean work surface. Spread the mayonnaise evenly inside all of the buns. Place a salmon patty on each of the bottom buns, top with desired amount of pickled vegetables and cilantro leaves. Place bun tops on and serve.
  • Add the vinegar, 1/2 cup of water, pickling spice and 1/2 teaspoon of salt to a small saucepan. Over medium heat bring the mixture to a simmer, then turn off the heat and add the cucumbers, carrot, shallot and chile. Cool completely. Refrigerator in an airtight container for up to 5 days.

SALMON BURGERS WITH GINGER AND QUICK-PICKLED CUCUMBERS



Salmon Burgers With Ginger and Quick-Pickled Cucumbers image

The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Seafood     Fish     Salmon     Hamburger     Cucumber     Pickles     Watercress     Mayonnaise     Green Onion/Scallion     Ginger     Food Processor     Pescatarian     Soy Free     Peanut Free     Tree Nut Free     Dairy Free     Kid-Friendly

Yield 4 servings

Number Of Ingredients 17

1½ lb. boneless, skinless center-cut salmon, patted dry, cut into 2" pieces
5 scallions
1 (1") piece ginger, peeled, finely grated
1 garlic clove, finely grated
2 tablespoons plus ⅔ cup mayonnaise
1 tsp. kosher salt, plus more
1 tsp. toasted sesame oil
4 tsp. unseasoned rice vinegar, divided
3 medium Persian cucumbers, shaved lengthwise
½ serrano chile, very thinly sliced
1 tsp. sugar
¼ cup (or more) vegetable oil
½ cup rice flour
2 cups tender herbs (such as mint and/or cilantro)
¾ cup trimmed watercress
2 tsp. toasted sesame seeds (optional)
4 brioche buns, lightly toasted

Steps:

  • Process one third of salmon (about 8 oz.) in a food processor, scraping down sides as needed, until very smooth and paste-like. Add remaining salmon and pulse until pieces are no bigger than ¼," 4-5 times (be careful not to make it too smooth). Transfer to a large bowl.
  • Remove dark green tops from scallions and finely chop. Thinly slice white and pale green parts and set aside. Add chopped scallion greens, ginger, garlic, 2 Tbsp. mayonnaise, and 1 tsp. salt to salmon and gently mix to combine. Form mixture into 4 patties about ¾" thick. Transfer to a parchment-lined rimmed baking sheet and cover with plastic wrap. Chill at least 1 hour or up to 3 hours.
  • Meanwhile, mix sesame oil, 1 tsp. vinegar, remaining ⅔ cup mayonnaise, and a pinch of salt in a small bowl; set aside.
  • Toss cucumbers with a pinch of salt in another small bowl. Massage with your hands for a few minutes to soften and expel liquid; discard liquid. Add chile, sugar, and 2 tsp. vinegar and toss to coat. Cover and chill pickles until ready to assemble burgers.
  • Heat vegetable oil in a large nonstick skillet over medium-high. Remove salmon patties from refrigerator and sprinkle with flour just to coat the outside (you won't need all of it). The patties will be a little loose but you can always pat them back together with your hands before they hit the pan. Working in batches and adding more oil in between batches if needed, cook patties until golden brown, about 3 minutes per side (watch carefully; you don't want to overcook).
  • Toss herbs, watercress, sesame seeds (if using), reserved white and pale green parts of scallions, remaining 1 tsp. vinegar, and a pinch of salt in a medium bowl. Build burgers with buns, patties, herb mixture, pickles, and reserved sauce.

PICKLED SALMON



Pickled Salmon image

This sounds odd, but is a fresh tasting and delicious appetizer. The next time I make this I think I'll add some chopped dill to the serving bowl. If you like pickled herring, you will love this pickled salmon.

Provided by Geema

Time P1DT30m

Yield 6 cups

Number Of Ingredients 8

2 1/2 lbs skinless boneless salmon fillets
1 tablespoon salt
2 cups distilled white vinegar
2 cups water
1/4 cup canola oil
1 1/2 tablespoons mixed pickling spices
1 teaspoon salt
5 small white boiling onions, thinly sliced

Steps:

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

Nutrition Facts : Calories 338.1, Fat 15.6, SaturatedFat 1.7, Cholesterol 98.2, Sodium 1681.7, Carbohydrate 5.9, Fiber 0.8, Sugar 2.5, Protein 38.2

PICKLED-GINGER BAKED SALMON



Pickled-Ginger Baked Salmon image

Provided by Molly O'Neill

Categories     dinner, main course

Time 15m

Yield Four servings

Number Of Ingredients 6

4 8-ounce fillets salmon
2 teaspoons dark sesame oil
Salt to taste
Freshly ground black pepper to taste
24 slices pickled ginger (available in specialty stores)
4 slices smoked salmon

Steps:

  • Preheat the oven to 400 degrees. Lay the fillets in a small roasting pan. Drizzle with sesame oil and season with salt and pepper. Place the pickled ginger in an even layer over the fillets. Top each with a slice of smoked salmon. Bake for 12 minutes, or until the fish is translucent pink in the center.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 20 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 0 grams, Protein 52 grams, SaturatedFat 8 grams, Sodium 631 milligrams, Sugar 0 grams

JOYCE GOLDSTEIN'S PICKLED SALMON



Joyce Goldstein's Pickled Salmon image

Provided by Joan Nathan

Categories     side dish

Time 15m

Yield Ten to 12 servings

Number Of Ingredients 8

2 cups white vinegar
1 1/2 cups water
6 tablespoons sugar
2 tablespoons kosher salt
2 pounds salmon fillet, skin and bones removed
2 tablespoons mixed pickling spices
6 bay leaves
2 white or yellow onions, sliced 1/4-inch-thick

Steps:

  • Bring the vinegar, water, sugar and salt to a boil. Let this mixture cool completely.
  • Cut the salmon into pieces that are approximately one inch by two inches.
  • In a ceramic crock, glass bowl or plastic container, place a layer of salmon pieces, then a sprinkling of pickling spices and bay leaves, a layer of onions, then salmon, spices and onions - continuing until you have used all. Pour the cooled marinade over the fish. Cover the container and refrigerate for three to four days.
  • Serve the salmon, along with its marinaded onions, with matzoh and butter and sliced cucumbers with a sour-cream dressing. For a meat meal, serve the salmon on matzoh.

SMOKED SALMON, WASABI, AND PICKLED GINGER TARTINES



Smoked Salmon, Wasabi, and Pickled Ginger Tartines image

Provided by Gina Marie Miraglia Eriquez

Categories     Ginger     No-Cook     Cocktail Party     Quick & Easy     Wasabi     Cream Cheese     Salmon     Cucumber     Gourmet

Yield Makes 8 (snack) servings

Number Of Ingredients 10

1/2 seedless cucumber
1 tablespoon wasabi paste (from a tube)
4 ounces cream cheese, softened
1 (24-inch) baguette, quartered crosswise, then each quarter halved horizontally and lightly toasted
1/2 pound thinly sliced smoked salmon
1/4 cup drained bottled pickled ginger
Equipment:
an adjustable-blade slicer
Accompaniment:
lemon wedges

Steps:

  • Cut cucumber into thin rounds using slicer. Stir together wasabi and cream cheese. Spread mixture on baguette, then make open-face sandwiches with cucumber, salmon, and ginger.

SMOKED SALMON TOAST WITH PICKLED TOMATOES AND DILL



Smoked Salmon Toast with Pickled Tomatoes and Dill image

Provided by The Epicurious Editors

Categories     Sandwich     Tomato     Appetizer     Kid-Friendly     Lunch     Salmon     Spring     Summer     Dill     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 6 Servings

Number Of Ingredients 8

1 pound medium green tomatoes (such as Green Zebra), sliced 1/4" thick
1/2 recipe Basic Quick Pickle Brine , chilled
1/2 cup crème fraîche or sour cream
1/4 cup chopped fresh dill, divided
6 slices pumpernickel bread, toasted
6 ounces sliced smoked salmon
1/4 cup thinly sliced red onion
Freshly ground black pepper

Steps:

  • Combine tomatoes and brine in a resealable container and chill 30 minutes.
  • Meanwhile, combine crème fraîche and 2 Tbsp. dill in a small bowl. Spread each toast with 1 heaping Tbsp. crème fraîche mixture. Top toasts evenly with salmon, onion, pickled tomato slices, and remaining 2 Tbsp. dill. Season with pepper.

SMOKED-SALMON FLATBREAD WITH PICKLED BEET



Smoked-Salmon Flatbread with Pickled Beet image

What could be better than this bagel-inspired entrée? It combines storebought pizza dough with that favorite combo of smoked salmon and cream cheese (but here we use Boursin, which brings built-in garlic and herbs). Its perfect for a laid back dinner for four, but it can also be turned into an easy and elegant brunch appetizer by being cut into smaller bite-size squares.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 pound pizza dough, room temperature
2 tablespoons sesame seeds
Kosher salt and freshly ground pepper
5 ounces fresh mozzarella, thinly sliced
5 ounces garlic-herb cheese, such as Boursin, crumbled
1 medium red or Chioggia beet, scrubbed and cut into matchsticks (about 1 cup)
1/2 teaspoon grated lemon zest, plus 2 tablespoons fresh juice
4 ounces sliced smoked salmon
1/4 cup packed tender herbs, such as parsley, dill, and chives

Steps:

  • Preheat oven to 450°F, with a pizza stone or inverted baking sheet on lowest rack. Drizzle 3 tablespoons oil onto a rimmed quarter sheet pan (9 by 13 inches). Stretch dough to edges of pan.
  • Drizzle dough evenly with remaining 1 tablespoon oil; sprinkle with sesame seeds and season with salt and pepper. Top with mozzarella and garlic-herb cheese, leaving a 1/2-inch border.
  • Bake on stone until cheese is melted and bubbly, and crust is golden brown and set on bottom, 22 to 24 minutes. Meanwhile, in a bowl, combine beet, lemon zest and juice, and 3/4 teaspoon salt. Let stand 10 minutes. Remove pizza from oven; let cool slightly. Top with salmon, beet mixture, and herbs. Slice and serve.

PICKLED GREEN BEANS WITH SMOKED SALMON DIP



Pickled Green Beans with Smoked Salmon Dip image

I came up with this appetizer for my son, who's big on delicious but healthy food. The lighter beans-and-dip combo has won over even finicky eaters. -Dinah Halterman, Harmony, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 12 servings (2-1/3 cups dip).

Number Of Ingredients 19

1-1/2 pounds fresh green beans, trimmed
2 tablespoons dill seed
3 garlic cloves, coarsely chopped
4 cups water
1-1/4 cups white wine vinegar
2 tablespoons sea salt
DIP:
1 package (8 ounces) reduced-fat cream cheese or nondairy imitation cream cheese
3/4 cup plain yogurt
2 tablespoons chopped fresh parsley
1 tablespoon minced chives
1 teaspoon horseradish
1/2 teaspoon grated lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon dill weed
1/4 teaspoon sea salt
1-1/2 cups flaked smoked salmon fillets
Fresh dill sprig, optional
Assorted crackers, optional

Steps:

  • Place beans in a 13x9-in dish. Add dill seed and garlic. In a large saucepan, combine water, vinegar and salt. Bring to a boil; cook and stir until salt is dissolved. Pour hot brine over beans. Cool completely. Refrigerate, covered, 2 days., For dip, in a small bowl, beat cream cheese and yogurt until smooth. Stir in parsley, chives, horseradish, lemon zest and juice, dill weed and salt. Stir in salmon. Refrigerate, covered, 1 hour to allow flavors to blend., To serve, drain green beans; arrange on a platter. If desired, top dip with dill sprig. Serve dip with beans and, if desired, crackers.

Nutrition Facts : Calories 99 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 274mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

SMOKED SALMON - PICKLED



Smoked Salmon - Pickled image

Our son catches it and smokes it, we pickle it, a wonderful combination of tastes! Serve alone or on buttered rye bread rounds as an appy or starter. Looks great on a buffet table.

Provided by Derf2440

Categories     Lunch/Snacks

Time P12DT30m

Yield 6-12 serving(s)

Number Of Ingredients 9

6 slices smoked salmon
1 medium Spanish onion, thinly sliced
1/2 cup oil
3 tablespoons wine vinegar
1 clove garlic, smashed
salt and pepper
1 small bay leaf
dill
bay leaf

Steps:

  • In a medium deep ceramic bowl, just wide enough to hold a slice of smoked salmon spread out flat.
  • Divide the onion slices into separate rings and arrange alternate layers of smoked salmon and onion in the bowl.
  • Combine the oil, wine vinegar and garlic in a separate bowl and whisk well.
  • Season with salt and pepper and add the bay leaf.
  • Pour the marinade over the salmon and onions, cover tightly and leave to marinate in the refrigerator for 8 to 12 days.
  • When serving, drain off the marinade and garnish each salmon slice with onion rings, bay leaves, fresh dill or both.

PICKLED POACHED SALMON



Pickled Poached Salmon image

This flaky moist salmon is topped with a delightful homemade tartar sauce and chopped sweet peppers. "This entree goes well with rice pilaf, seasoned rice or scalloped potatoes," says Fred Richard Day of St. George, Utah (with wife Joyce, above). "Add a colorful vegetable, a green salad, rolls and dessert, and you have a gourmet meal for two."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1-1/2 cups water
1/4 cup dill pickle juice
1 teaspoon salt
1/2 teaspoon seasoned salt
2 salmon steaks (1 inch thick)
SAUCE:
1/4 cup mayonnaise
2 teaspoons dill or sweet pickle relish
1 teaspoon dill pickle juice
1 teaspoon Catalina salad dressing
Chopped sweet red and green pepper, optional

Steps:

  • In a large skillet, combine the water, pickle juice, salt and seasoned salt. Bring to a boil. Add salmon; return to a boil. Reduce heat; cover and simmer for 12-16 minutes or until fish flakes easily with a fork., In a small bowl, combine the mayonnaise, relish, pickle juice and salad dressing. Serve over salmon. Garnish with red and green pepper if desired.

Nutrition Facts : Calories 945 calories, Fat 66g fat (12g saturated fat), Cholesterol 244mg cholesterol, Sodium 2300mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 79g protein.

SALMON WITH HOT SAUCE VINAIGRETTE AND PICKLED VEG



Salmon with Hot Sauce Vinaigrette and Pickled Veg image

A kicky chile-lime dressing wakes up your weeknight salmon.

Provided by Chris Morocco

Categories     Bon Appétit     Rice     Salmon     Seafood     Fish     Dinner     Vegetable     Pickles     Cilantro     Chive     Quick & Easy

Yield 4 servings

Number Of Ingredients 10

4 (5-6-ounce) skin-on, boneless salmon fillets
Kosher salt
2 tablespoons vegetable oil, plus more for salmon
8 ounces daikon, red radishes, carrots, and/or cucumbers, very thinly sliced
2 tablespoons seasoned rice vinegar
3 tablespoons mild hot sauce (such as Cholula)
2 tablespoons fresh lime juice
Cooked rice (for serving)
1 cup cilantro leaves with tender stems
1/4 cup sliced chives

Steps:

  • Preheat oven to 250°F. Place salmon, skin side down, on a rimmed baking sheet; season with salt and coat flesh lightly with oil. Bake until just cooked through (flesh will flake easily but still be slightly firm in the very center), 20-25 minutes.
  • Meanwhile, place daikon or whatever vegetables you're using in a small bowl and season with salt. Massage gently with your hands to soften. Drain off any liquid that forms. Add vinegar and toss to coat. Cover and chill until ready to use (this will help vegetables stay firm).
  • Whisk hot sauce, lime juice, and 2 Tbsp. oil in a small bowl. Season vinaigrette with salt.
  • Divide rice among bowls. Break up salmon into pieces and arrange on top. Drizzle vinaigrette over. Add cilantro and chives to vegetables; spoon over salmon.

PICKLED SALMON



PICKLED SALMON image

Categories     Marinade     Fish     Steam     Vegetarian     Quick & Easy

Yield 8 to 10

Number Of Ingredients 8

Whole fresh
skinned salmon
pickling vinegar
sugar
water
2 large white onions
pickling spices
cheesecloth.

Steps:

  • Cut up whole, skinned salmon into 8 to 10 portions and steam for about 20 minutes and run under cold water to stop cooking process. Prepare brine in large plastic container with lid. Add 4 cups pickling vinegar, 4 cups sugar, 3 1/4 cups cold water; mix till sugar mixes with vinegar and water. Add 2 large white sliced onions to brine, add steamed salmon pieces to brine and onions and let pickle in fridge for 2 days. Delicious summer dish.

Tips:

  • Choose the right salmon: Look for a firm, fresh salmon fillet with no signs of bruising or discoloration.
  • Use a sharp knife: A sharp knife will help you get clean, even slices of salmon.
  • Remove the skin: If your salmon fillet has skin, remove it before slicing.
  • Cut the salmon against the grain: This will help the salmon cook evenly.
  • Use a glass or ceramic container: A glass or ceramic container will not react with the vinegar and spices in the pickling solution.
  • Cover the salmon completely: Make sure the salmon is completely covered by the pickling solution.
  • Refrigerate the salmon: The salmon needs to be refrigerated for at least 24 hours before it is ready to eat.
  • Serve the salmon chilled: Pickled salmon is best served chilled.

Conclusion:

Pickled salmon is a delicious and easy-to-make appetizer or snack. It is perfect for parties or potlucks. Pickled salmon can also be used in salads, sandwiches, and wraps. If you are looking for a new way to enjoy salmon, pickled salmon is a great option. Experiment with different pickling recipes to find the one that you like best.

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