Honey Pickled Salmon
Dive into the irresistible fusion of sweet, tangy, and savory flavors with this Honey Pickled Salmon recipe. Perfectly balanced, this dish pairs fresh salmon fillets with a honey-infused apple cider vinegar brine, accented by garlic, dill, black peppercorns, and a hint of red chili flakes for subtle heat. The no-cook brine process makes this recipe effortlessly simple, requiring only a few hours (or overnight) in the refrigerator to achieve tender, flavorful results. Serve chilled as a vibrant appetizer or seared for a warm, melt-in-your-mouth entrée. With its unique preparation and bold, zesty flavor profile, this pickled salmon is a show-stopper that’s sure to elevate any dining occasion. Keywords: honey pickled salmon, easy salmon recipe, apple cider vinegar brine, seafood appetizer, pickled fish recipe.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillet (skin-on or skinless)
- 1 cup apple cider vinegar
- 0.33 cup honey
- 0.5 cup water
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 2 tablespoons (chopped) fresh dill
- 2 cloves (sliced) garlic
- 1 teaspoon black peppercorns
- 0.5 teaspoon red chili flakes
- 1 whole lemon (sliced)
Instructions
In a medium saucepan, combine apple cider vinegar, honey, water, salt, and sugar. Heat over medium heat, stirring constantly, until the salt and sugar have dissolved. Remove from heat and let the mixture cool to room temperature.
While the brine cools, prepare the salmon fillets by patting them dry with paper towels. Set them aside on a plate.
In a glass or ceramic dish that fits the salmon pieces snugly (or a large resealable bag), layer the fresh dill, garlic slices, black peppercorns, red chili flakes, and lemon slices.
Once the brine has cooled, pour it over the layered aromatics in the dish or bag. Carefully place the salmon fillets into the brine, ensuring that they are fully submerged.
Cover the dish with plastic wrap or seal the bag tightly, removing as much air as possible. Place in the refrigerator and allow the salmon to pickle for at least 3 hours, but for the best flavor, let it marinate overnight (up to 12 hours).
When ready to serve, remove the salmon from the brine and gently blot off excess moisture with paper towels. Serve the salmon chilled or briefly seared on a hot skillet to warm it up slightly. Garnish with additional fresh dill and lemon wedges, if desired.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 594 mg | 26% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 23.7 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 725 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
