Ingredients
Scale
- 1 pound salmon fillet
- 1 cup white vinegar
- 1 cup water
- 1/2 cup sugar
- 3 tablespoons salt
- 1 teaspoon black peppercorns
- 1 bay leaf
- 1 small onion, thinly sliced
- 1 lemon, sliced
Instructions
- Prepare the salmon fillet by removing skin and bones, then cut it into desired sizes.
- In a saucepan, combine vinegar, water, sugar, salt, black peppercorns, and bay leaf; bring to a boil.
- Allow the mixture to cool, then add the sliced onion and lemon.
- Place salmon in a clean jar and pour the cooled pickling brine over it, ensuring the fish is fully submerged.
- Seal the jar and refrigerate for at least 24 hours before consuming.
Notes
- For a spicier version, add some red pepper flakes to the brine.
- Allow the salmon to pickle for up to a week for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Refrigerating
- Cuisine: Scandinavian
- Diet: Paleo
Nutrition
- Serving Size: 4 ounces
- Calories: 250
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 60mg