Pickled salmon from The Salmon Sisters: Feasting, Fishing, and Living in Alaska: A Cookbook with 50 Recipes (page 78) by Emma Teal Laukitis and Claire Neaton

  • apple cider vinegar
  • pickling spice
  • pickling salt
  • wild salmon fillets
  • sugar
  • white onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Salted fish must be refrigerated for 24 hours, and pickle for 72 hours. Can substitute white vinegar for apple cider vinegar.

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