Pickled Salmon

1 cinnamon stick
2 bay leaves
¼ – ½ cup vinegar
¾ cup sugar
8-12 portions salmon or salmon trout
2 onions, sliced
1 generous tablespoon pickling spice, wrapped in cheesecloth
1 cup mayonnaise
1 sm. pickle, sliced
1 tablespoon sugar
1 tablespoon ketchup
2 scallions, sliced
1 tablespoon fresh dill
3 tablespoons or more water


Combine cinnamon stick, bay leaves, vinegar and sugar in a container large enough to hold the fish. Add fish and enough water to just cover the fish. Marinate in refrigerator overnight.

Remove fish and pour marinate into pot. Add 2 onions and pickling spice and more water, if necessary, so that fish will be covered when added to pot. Bring to a boil and simmer for ½ hour, covered. Add fish and continue cooking for about 10 minutes or until done. Allow to cool slightly and remove fish carefully.

Put fish into container and pour the cooked marinade through a strainer over fish. Refrigerate. Put mayonnaise, pickle, sugar, ketchup, scallions and dill into blender with water. Blend. Add more water if needed to make a thick sauce. Serve sauce over cold fish. Serve 8-12.

2 thoughts on “Pickled Salmon

  1. Do you have a recipe for the “real” pickled salmon in cream sauce? I would love it!
    Thank you in advance

    • I use this pickled salmon recipe all the time and serve it with various sauces or make the cream sauce. If you are making it for the cream sauce, cut the salmon into little pieces before poaching in the pickling juice and cook it just for about 2 – 4 minutes. You could just pickle the salmon in the pickling juices, add some lemon juice and the juice plus vinegar actually cooks the salmon.