Pickled Salmon Recipe

[@jlynd-jlynd]

Thanks for sharing. Can't wait for our trip next August.

[@DavidKozinski]

Awesome recipe. Never thought of adding beets. I will try that next time around.

[@thealaskansavage5897]

Hope you enjoy it

[@gustawuciekinier4094]

where do you keep these jars in the fridge or outside with the fish

[@thealaskansavage5897]

In the fridge is a great 👍

[@thealaskansavage5897]

In the fridge

[@Get-2-ItOutdoors]

That Morton Ice Cream Rock Salt states on box not intended for human consumption. What's your thoughts on that?

[@thealaskansavage5897]

That was the only rock salt I could find at that time. Wasn’t worried

[@chadkiesel]

how long does it last before you must eat it? or should say how long have you held them ?

[@thealaskansavage5897]

It will last 4 months at least if refrigerated

[@thealaskansavage5897]

It never last that long at my house

[@angusmcnaughton4570]

Thanks for the recipe Savage. I have done tons of smoked salmon but not this! I always have the fresh salmon on rock salt for 4 hours, scrape clean and 4 hours brown sugar and wipe clean before the shenanigans even begin . I prefer cherry for smoking but red birch ( no bark) is very close. Thanks for the video.

[@caseyk8075]

Best ones it to keep the skin on like the elders do

[@thealaskansavage5897]

Everyone has their own preference. I’m modo is know where you meat comes from and if it tastes good. Eat it !

[@FortuneKnit]

The skin is barely noticable when it's pickled because it gets soft and can bite right through 🤤 The skin is the best part in dehydrated/smoked salmon. Always nuke it in the microwave for 12-15 seconds and add salt. It's like chips.

[@FishTramp]

Cut the fat off the fish and thank me later. Gets rid of that fishy taste! Night and day difference.

[@arcenciel2968]

A cook shouldn’t be sooooo untidy...