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Ginger-Pickled Salmon

Ginger-Pickled Salmon recipe image
This Ginger-Pickled Salmon offers a vibrant twist on traditional cured fish, combining the rich oils of salmon with the sharp tang of cider vinegar and the warm spice of fresh ginger. The addition of black peppercorns adds a subtle aromatic depth, while the sugar balances the acidity for a perfectly rounded flavor profile. Ideal for light lunches, appetizers, or as a sophisticated starter, this dish requires no cooking, making it a convenient yet impressive option for entertaining. The texture remains tender and silky, absorbing the pickling brine beautifully. Serve chilled on crisp crackers or alongside fresh vegetables for a refreshing meal that highlights the natural quality of the fish.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 21.6
Dietary: Gluten-free
Description
This Ginger-Pickled Salmon offers a vibrant twist on traditional cured fish, combining the rich oils of salmon with the sharp tang of cider vinegar and the warm spice of fresh ginger. The addition of black peppercorns adds a subtle aromatic depth, while the sugar balances the acidity for a perfectly rounded flavor profile. Ideal for light lunches, appetizers, or as a sophisticated starter, this dish requires no cooking, making it a convenient yet impressive option for entertaining. The texture remains tender and silky, absorbing the pickling brine beautifully. Serve chilled on crisp crackers or alongside fresh vegetables for a refreshing meal that highlights the natural quality of the fish.
Ingredients
  • 1.5 lb skinless center-cut salmon fillet
  • 1.25 cup sugar
  • 2 cup cider vinegar
  • 1.5 teaspoon salt
  • 0.5 pound fresh ginger, washed and thinly sliced crosswise
  • 1.5 teaspoon black peppercorns
Directions
  1. 1
    Pat the salmon fillets dry with paper towels and slice them into 1/2-inch thick slices crosswise.
  2. 2
    In a large non-reactive bowl, whisk together the cider vinegar, sugar, salt, and black peppercorns until the sugar and salt are fully dissolved.
  3. 3
    Add the sliced fresh ginger to the vinegar mixture.
  4. 4
    Place the salmon slices into the bowl, ensuring they are fully submerged in the pickling liquid. Turn gently to coat evenly.
  5. 5
    Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 2 hours, or up to 24 hours for a stronger flavor, turning the salmon halfway through.
  6. 6
    Remove the salmon from the refrigerator, drain off the excess liquid, and serve chilled.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 21.6kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.6mg1%
Total Carbohydrate 0.5g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use sushi-grade salmon to ensure freshness and safety for raw consumption.

The salmon can be stored in the refrigerator in an airtight container for up to 3 days.

If you prefer a milder ginger flavor, reduce the amount of ginger or use ginger powder instead of fresh slices.

Do not use aluminum containers for pickling, as the acid in the vinegar can react with the metal.

Keywords: salmon, ginger, pickled, cured, vinegar, cider, peppercorns, appetizer, no-cook, marinated, fresh, fish, healthy, quick
Read it online: https://www.chefs-mate.com/recipe/ginger-pickled-salmon/