Easy 3-Day Pickled Chum Salmon Recipe

Suitable for salting any red fish! This is one of the easiest ways to pickle chum salmon at home. It will require a minimum of ingredients and three full days. As a result, you will have the perfect appetizer for your holiday table!
cook time: 72h
Chloe Benton
Easy 3-Day Pickled Chum Salmon Recipe

Nutrition Facts (per serving)

131
Calories
5g
Fat
4g
Carbs
18g
Protein

Ingredients (20 portions)

Basic:

Salt 3 tbsp
Sugar 1.5 tbsp
Thyme, thyme 5 g
Chum salmon 600 g

Recipe instructions

Step 1

Step 1
How to pickle chum salmon? Prepare all the necessary ingredients. Chum salmon should be as fresh as possible. Before processing, clean it thoroughly, wash it and dry it with paper towels.

Step 2

Step 2
In a separate bowl, mix salt, sugar, add grated dried or fresh thyme — you get a pickling mixture. In addition to those indicated (or instead of them), you can use your own sets of seasonings and dry spices, herbs, and dried herbs. All of them only affect the final taste of the product.

Step 3

Step 3
Cut the chum salmon into two parts and remove the spinal bone. Also cut out the fins and clean up the bones if possible. If you wish, you can cut off all the skin with a thin knife, leaving only the fillet.

Step 4

Step 4
Take a deep bowl or pan. Sprinkle some salting mixture on the bottom. Place half of the prepared fillet on top, skin side down. Sprinkle the fish with the curing mixture.

Step 5

Step 5
Do the same with the second half and place it on top of the first with the thin part on top of the thick part (like a book).

Step 6

Step 6
Press down the fish with a lid and apply pressure. Leave for several hours at room temperature, then turn the fish plates over and place the weight again. Place in a cool place or refrigerator. During salting — 3 days — turn the fish several times for more even salting.

Step 7

Step 7
If you want, before serving, cut the chum salmon into thin slices or slices, place them on a dish and serve with lemon on the appetizer table. I didnʼt do this.

Additional rubrics

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