A canned pickled salmon recipe may not sound very nice at first.
But when you look into it a little bit closer, you’ll be like me, you’d wished you’d known about it sooner.
We are where we are. Now we need to take action.
Today is a big day as we will be able to produce our own canned pickled salmon.
It is very easy to make and very tasty when you eat it.
Why would I want to eat pickled salmon?
I already eat pickled hearing and I like it.
Maybe like many of you, I hesitated to make pickled salmon. Why?
To be honest, maybe because I only had pickled herrings and pickled eggs to eat when I was younger
By the way, I am still young and would challenge anyone to say the contrary ;).
I did not try any other form of pickled food.
By now you should know that I love fish and one of my favorites is salmon.
You just need to see how many times I published articles about salmon. It’s just unbelievable.
So why I love salmon so much and why trying pickled salmon?
The reason for my love story with this fish is down to that it is very healthy and second it is very tasty.
Rich in Omega-3 fatty acid, salmon has always been associated with being good for your heart.
So, for the above two main reasons (healthy and tasty fish), I thought why not take the plunge and try to pickled salmon fish.
I tried it, and it turned out to be really good.
So I want to share my recipe with you.
This dish is very popular in a number of Nordic countries including Russia where it is called Selyodka (1).
In reality, Selyodka means pickled Herring and it is mainly used in salads.
The Canned pickled salmon recipe – the ingredients
- Salmon – you need about 4 pounds of salmon fillet. Make sure it is skinless and obviously boneless
- Onions – 3 small to medium size ones (not the large ones). I prefer to take the yellowish type. Onions add taste but are also healthy for you (2)
- Optional – pickling spices – If you take this option, then use a maximum of 3 tbsp.
Ingredients for the marinate
- Water – 3 cups
- White sugar – 1/2 cup. By the way, I use brown sugar because it is healthier, but many of my friends who have tried the recipe like to use white sugar. You choose. It is your kitchen at the end of the day.
- Vinegar – 1/2 cup. I use white vinegar as I feel guilty about the white sugar. Not really feeling guilty ;).
- Salt – 1/2 cup should do you fine.
- Oil – A little of your preferred oil.
- Black pepper – 1 Tbsp. is plenty. Even less if you prefer.
- Bay leaves – 8-10 leaves is more than sufficient. Note that bay leaves are really good for you. So using them in other dishes is great too. (3)
Direction for the canned pickled recipe
First, pour the vinegar, water, black pepper, bay leaves, sugar, and a bit of salt in a pan and bring to boiling point (not boiling, but to boiling point). Leave it for 5 minutes at the boiling point.
Again, I emphasize boil point and not boiling as you do not want to burn the ingredients.
The boiling point is the point where the water is ready to boil, but not boiling.
Confusing, isn’t it?
Well, not after you understand where I am coming from.
You can see the boiling point when some small bubbles start forming around the pan.
At that time reduce the gas knob to minimum pan heat and leave it.
It should not boil but be at the boiling point (got it?). Try to stir a little bit to mix the ingredients.
Now turn off the knob.
Put the marinate aside to cool completely.
Next, take the salmon and cut into pieces.
Aim for pieces of approximately 1-inch x 2-inch (or smaller if you wish).
When done, pour the fish into a glass bowl (I do not really like plastic containers).
It is time to pour your marinate over the fish. Before pouring it, make sure it is completely cooled, if not you’ll cook the fish.
There are times where your salmon will tend to float.
That’s normal, but you want your fish down the marinate.
So try to weigh down the fish by putting a plate over it.
You just need to cover the bowl with some plastic sheet and then refrigerate for 3 days.
Here is an example, where I add some sliced onions in this step.
What to do after three days?
After 3 days, take the salmon out of the fridge.
Drain the lot.
You can use a paper towel to help you. Through away the marinate. It has done its job.
Here is the trick:
Slice the onions thin. Note that you can put the onions with the marinate in the previous step. However, I like them in this step. It is your preference.
Put the fish and onion slices in jars.
Add a bit of the spicy pickling mixture.
Now fill the jars with oil the fish is covered. Seal your jars and refrigerate. You’re done.
Note that I use olive oil for this. However, you can choose other oil.
Conclusion on canned pickled salmon recipe
Canned pickled salmon is something that comes as strange to us.
However, it has been out there for centuries in Nordic countries such as Sweden, Norway, Denmark, Iceland, Russia to name a few.
It is easy to make and requires very little cooking skills really. In fact, you do not need any cooking skills. You just need a little bit of patience.
I think you need to be brave to make this recipe as it defies our logic. So I invite you to be that brave person and aim for the best in ‘cuisine’.
It is not because we have not tried something that it is not good.
And if you are afraid of this recipe, you can always go to the local shop and buy some pickled herring.
Try these. If you like them, then you are bound to like pickle salmon.
Trying new things should be embedded into us at a young age, but unfortunately, all of the TV advert, radio advert, and paper advert push our brain to think in one direction.
We need to be adventurous people and I invite you to be one of them 😉
See you soon with one of my healthy recipe or health information.
Back to you
I am sure you will fall in love with this recipe. When you get used to the canned pickled salmon recipe, you’ll be amazed how addictive it will become.
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