Episode #35 Pickled Salmon


  • 1 small saucepan
  • measuring cups
  • measuring spoons
  • 1 large bowl
  • plastic wrap



  • 3/4 teaspoon kosher salt
  • 2/3 cups sugar
  • 1 cup white vinegar
  • 1/2 cup water
  • 1 1/2 pounds fresh salmon filet
  • 2 large onions sliced about 1/4 inch thick
  • 1 tablespoon plus 1 teaspoon pickling spice
  • 5 whole bay leaves

Sour Cream Sauce:

  • 1/4 cup sour cream
  • 1 tablespoon of the marinade


Marinade Procedure:

  1. In small sauce pan combine the salt, sugar, vinegar, and water.
  2. Bring to a boil and let completely cool.
  3. Cut salmon into small pieces about 1 1/2 by 1 1/2 inches.
  4. Separate the onion slices into rings.
  5. In a large bowl lay salmon pieces, and sprinkle with pickling spice, and two bay leaves and then a layer of onions and repeat these layers until all ingredients have been used.

Main Procedure:

  1. Pour cold marinade over onion, salmon, and spices
  2. Cover with plastic wrap.
  3. Place in the refrigerator to marinade for 4 days
  4. On the third day gently stir all of the ingredients so they will mix well with the marinade.
  5. The pickled salmon is ready to eat on the 4th day and will keep in the refrigerator for 7 to 1 0 days
  6. To make the sauce, remove the salmon and combine with the strained liquid and sour cream in a glass or a non reactive metal bowl and mix well.
  7. It is best to mix the sauce several hours before serving so it will not take away from the taste of the pickled salmon.
  8. Serve the sauce with the salmon.

Note: If you have to skin the salmon yourself.  Cut it into 1 1/2 inch lengths and with a knife against the skin.  Slowly separate the salmon from the skin.  Make sure to buy a good quality pickling spice so that spices will not be extremely tiny and will stick to the salmon.

Serves 8 to 10

About chalutzproductions

Chalutz is the hebrew word for pioneer and the name fits since the online broadcasting world is an experience which Podcasters and Vidcasters were pioneering at the time of our creation.

8 responses »

  1. Ed Gelpern says:

    Hi Bubbe! Thanks for teaching us how to make pickled lox. Wishing you and your family a Happy and Healthy New Year.

  2. Perrie says:

    Hi, Bubbe, Can you please post the recipe for the pickled salmon? Also, can I use some Splenda to cut down the amount of sugar? Will this affect the taste? Wishing you and Avrom a Gut Yom Tov!

  3. Arnie Bochner says:

    When are you going to post the recipe for the pickled salmon on the website (or send it directly to me)? This is one of my favorite dishes and would like to try Bubbe’s recipe.

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