Ginger Pickled Salmon or Halibut

  • Cooking and Prep: 30 m
  • Serves: 8
  • No Allergens

We love those dishes that not only sit well in the fridge, but get even better with age. This is one of those. Marinate it for a few days for the best results!

Ingredients (10)

Main ingredients

Start Cooking

Prepare the Fish

  1. Cut fish into serving-size pieces.

  2. In a large pot, bring water, vinegar, brown sugar, ketchup, pickling spices, bay leaf and thyme to a boil. Add fish, then reduce heat and simmer, covered, for 10 minutes.

  3. Gently turn fish over and cook five minutes longer.

  4. Remove pot from heat. Add ginger and onion.

  5. When cool, carefully transfer contents of pot to a large casserole, cover and refrigerate.

  6. Let fish marinate for three to four days before serving.


Fish will keep seven to ten days in the fridge.

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