Ingredients

4 pounds salmon fillet, skinless and boneless
3 Tbsp. mixed pickling spices
3 yellow onions
Marinate:
3 cups water
1/2 cup white sugar
1/2 cup white vinegar
1/2 cup kosher salt
8-10 bay leaves
1 Tbsp. black peppercorns
Vegetable oil

Directions

Bring water, vinegar, bay leafs, black pepper, sugar, and salt to a boil. Turn off, set aside and let the marinate cool completely.

Cut the salmon into pieces approximately 1 inch x 2 inch. Place fish into a bowl or plastic container, pour cooled marinate over the fish. If the fish tends to float, weigh down the fish with a ceramic plate. Cover the container and refrigerate for 3 days.

After 3 days, drain the fish; pat it dry with paper towel. (don’t save the marinate). Slice onions thin and layer dry fish pieces and onion slices in jars. After each layer or two, sprinkle with pickling mixture. Pour oil into the jars so the fish will get covered in oil. Seal jars and refrigerate.