Pickled salmon with cucumber and mint

Pickled salmon with cucumber and mint

Tara Fisher

One of the things I love about Asian cooking is the combination of flavours, and the simplicity of them when brought together in a dish. Rice wine vinegar is best for this, and the dressing can be used on salads too. We often make this dish for large parties, as it’s so simple to serve and tastes great. We sometimes cube it, but slices are fine too, as the pickling liquid cures the fish in one piece.


Quantity Ingredient
1 x 1kg salmon fillet, skinned and pin bones removed
500ml rice wine vinegar
50g caster sugar
50g sea salt
2 garlic cloves
25g fresh ginger
1 lemon
3 limes
1 cucumber
4 fresh mint sprigs
4 fresh dill sprigs
1 punnet salad or coriander cress, (optional)
150ml rapeseed oil


  1. Trim any brown meat off the salmon. Rinse it and pat dry with kitchen paper, then place it in a dish large enough to hold it flat, and set aside. Put the vinegar in a saucepan, add the sugar and salt and gently heat until dissolved. Do not allow it to boil. Remove from the heat and grate in the garlic and ginger, then allow to cool. Zest 1 of the lemons and 1 of the limes and set the zest aside, then juice all the lemons and limes.
  2. When the vinegar solution has cooled completely, add the lemon and lime juice and stir well to combine. Remove 75ml of the liquid and set aside, then pour the rest over the salmon and cover the tray with clingfilm. Leave to marinate in the fridge for at least 48 hours. After 48 hours, remove from the fridge, take the salmon out of the liquid, and discard the liquid. Pat the fish dry with kitchen paper and slice it as thinly as possible, or cut it into small cubes. Place it on a serving plate.
  3. Using a small melon baller or Parisienne scoop, cut little balls out of the cucumber and scatter them over the salmon (you can cut it into cubes if you don’t have a melon baller). Finely shred the mint and dill, then scatter them over the top with the reserved lemon and lime zest, and the salad or coriander cress, if using. Put the reserved vinegar solution in a small blender and process it slowly, adding the rapeseed oil gradually until it emulsifies to make a dressing. Drizzle it over the salmon and serve.
James Martin
Saturday Kitchen
slow cooking
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