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Pickled Salmon


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Pickled Salmon


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Pickled Salmon

The salmon looks appealing and tastes incredible. You can make this dish two days before you plan to serve it and the salmon will absorb the marinade which will intensify the great flavor.


  • Prep Time : 15 min
  • Cook Time : 20 min
  • Ready Time : 35 min




  • 8 pieces of salmon
  • 1 tablespoon black peppercorns
  • 1 tablespoon pickling spice
  • 1 medium onion
  • 1 lemon
  • 1 cup dill
  • 2 cups water
  • ¾ cup sugar
  • 1 ¼ cup of vinegar
  • 1 cup tomato sauce
  • 3 bay leaves


Bring all ingredients except fish to a boil. Boil for a few minutes.

Bring to a simmer and add fish.

Cook for 10-15 minutes.

Place the fish in the dish with cooking liquid.

Let cool and refrigerate.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) -Subscribe Now


About Shifra Klein


Editor-in-Chief of Joy of Kosher with Jamie Geller Magazine. Shifra originally founded the Bitayavon magazine with her husband Shlomo and they live in Brooklyn with their 2 boys.




22 Responses to Pickled Salmon

  1. avatar says: denim

    a cup of dill? really? fresh or dry?

  2. avatar says: MH

    This recipe is imprecise. For example, is the onion sliced, quartered or whole? The same for the lemon.Can you substitute dried dill weed and how much? What is a “few” minutes — 5 or 10?
    Have just made this and will see how it comes out tomorrow for Shabbat lunch.

    • onions – sliced, lemons – halved, dill is optional so it can be left out or substituted for dried dill – about 2 tbsp. A few minutes = 5 minutes.

  3. avatar says: Ilana

    Thanks, this looks really yummy. When I add the salmon to the simmering liquid, should I cook it with or without a lid? Tightly or loosely fitted?

    Thank you.

  4. avatar says: AILUY

    “8 pieces of salmon ”
    steaks of fillets, skin on or off and how big of a piece?

    I can’t wait to get the answer and make this dish, it really looks yummy.

    Thank you very much

    • fillets, size is around 2 inches – a regular portion

      • avatar says: Ailuy

        Here’s my story sad, but true. Salmon was on sale in my neighborhood, but you had to buy the whole side. So I bought the whole side, asked them to slice it, adjusted the recipe because I had more than it called for, figuring I’ll serve it by all three meals this Shabbos. Well, I was wrong. This fish was so delicious, that I kept tasting, and tasting, and some of the pieces broke a bit, so I ‘tasted’ them also… I hope I have enough for tonight. Salmon came out moist, succulent and spiced just right. Thank you for a wonderful recipe, please keep them coming.

  5. avatar says: adina

    what is that salad on the side? Do you have a recipe for that?

  6. avatar says: adina

    What is that salad on the side? Can you post the recipe for that?

  7. would like to subscribe to your website.reading about those fantastic delicious recipes cant wait to try some of the recipes

  8. avatar says: Esther

    salmon usually needs a good amount of salt – was it omitted on purpose?

    • There are already salty components so you just need to add salt as needed

  9. avatar says: socalgal

    what about salt? salmon needs it

    • As above – There are already salty components so you just need to add salt as needed

  10. Do I squeeze the lemon to make it into lemon juice? or do I just put it in the pot to boil with the rest of the ingredients? Do I put the fish in the oven after? because I don’t think the fish will cook in 5-10 minutes

    • no just put the lemons in as they are. The fish cooks fine in the 10-15 minutes as instructed. Another thing to remember is that the pickling helps the cooking process, however if you like it more well done you can leave it longer.

  11. avatar says: rishi

    how long does it last in the fridge?

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