Recipe: Perfect Brad's pickled salmon

Delicious, fresh and tasty.

Brad's pickled salmon. BEST SALMON PICKLED AT HOME How to pickle salmon? Buy salmon for salmon, trout, sockeye salmon, pink salmon, ketu or coho salmon. This delicious juicy Pickled Salmon makes an elegant crostini topping along with a slice of fresh tomato and greens, a great appetizer option for your next.

Brad's pickled salmon Pickled Salmon. by: Fabulous Food Fanatic. Please, only use the freshest and finest salmon because even though you are pickling it, it really does matter. Earthy, sweet and versatile, a beetroot you pickle yourself will give far more pleasure than one from a tin - as this salad proves. You can have Brad's pickled salmon using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Brad's pickled salmon

  1. Prepare 2 lbs of Fresh silver salmon filets. Deboned, deskinned, cubed 1".
  2. Prepare 1 of red onion, slivered.
  3. Prepare 1 tsp of minced garlic per jar.
  4. You need 1 of lemon slice per jar.
  5. It's of For pickling juice.
  6. Prepare 3 qts of water.
  7. You need 1 qt of white vinegar.
  8. You need 1/2 cup of kosher salt.
  9. Prepare 6 tbs of pickling spice.
  10. Prepare 3 tbs of brown sugar.
  11. Prepare of Brine for fish.
  12. It's 1/4 cup of brown sugar.
  13. It's 2 tbs of kosher salt.

Slice salmon thin, across the grain, before serving. This is great as a first course or appetizer served on thin-sliced dark bread or on rye crackers. A simple yet delicious appetizer of pickled salmon, onions and beets. A perfect addition to your holiday or anytime party!

Brad's pickled salmon instructions

  1. Prepare fish. Mix brine ingredients into fish. Brine at least 2 hrs..
  2. Sterilize jars lids and rings in boiling water..
  3. Mix pickling juice ingredients in a pot. Bring to a boil..
  4. Pack jars. Place an onion slice in the bottom. Then lemon, then garlic. Fill with raw cubed salmon. Pour boiling pickling juice over top..
  5. Wipe mouth of jar with a damp cloth..
  6. Directly out of boiling water place lids on with tongs. Tighten rings. Place in fridge. Will be ready in 4-5 days. Will last up to 6 weeks. But not in my house. Lol..

A fish head is packed with nutrients! Notes: Serve with toasted rye bread or pocket bread Lay salmon on onions. Cover; simmer until fish is opaque but still moist-looking in center (cut. Sharp pickled cucumber cuts perfectly through smooth salmon. In a large bowl mix all the ingredients for the salmon rillette and season with salt.