Pickled Salmon

Pickled Salmon

Kurtz Family
A tasty appetizer alternative to gefilte fish.


6 - 8 salmon fillets skin off (thicker the better)
1 cup white sugar
1/2 cup red wine vinegar
1/2 cup white vinegar
2 large white onions
2 large carrots
1 tbsp Kosher salt
1/2 cup pickling spice in cheesecloth bag
pinch of pepper (white or black) to taste


  • Cut salmon into chunky pieces and sprinkle with salt, let sit while doing other preparations
  • In large pot add sugar, vinegar, pickling spice, approx 1 tbsp salt, a little pepper
  • Add  enough water to dissolve sugar
  • Cut carrots into coins or pieces just not too thick, same for onions
  • Add salmon, carrots,and onions to pot with enough water to cover by about 2"
  • Bring to almost boiling,  Skim off foam and turn heat down to a rapid simmer
  • Cover and cook maybe 10 minutes, remove from heat let sit until cool
  • Remove salmon, onions and carrots and strain liquid and then add back to salmon 
  • Leave the spice bag in the bowl for a couple of days - for added flavour
  • Good for a week in the fridge

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