Salmou den Zuur — Curaçao Pickled Salmon
Prep time: 20 minCook time: 12 minServings: 6
Views: 14
Submitted by: Antillean Eats
Submit date: November 5, 2026, 1:17 pm
Information
A chilled Curaçao-style salmon appetizer with onions, vinegar and aromatic spices. This cooked-fish home adaptation is inspired by salmou di barí. Allow 12–24 additional hours for refrigerated marinating.
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Ingredients
- 600 g fresh salmon fillet, skin and bones removed
- 2 red onions, thinly sliced
- 200 ml white vinegar (5% acidity)
- 200 ml water, plus water for poaching
- 2 bay leaves
- 6 allspice berries
- 6 black peppercorns
- 2 cloves
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 yellow hot pepper, sliced (optional)
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Preparation
- Gently poach the salmon in a separate pan of water until the thickest part reaches 63°C (145°F), about 6–10 minutes depending on thickness. Drain and divide into large bite-size pieces.
- Boil vinegar, 200 ml water, spices, sugar and salt for 2 minutes. Pour over onions and optional chili in a clean heatproof bowl.
- Cool the marinade promptly in an ice-water bath. Refrigerate the fish promptly in a shallow covered container, within 2 hours of cooking.
- When both are cold, combine in a snug covered food-safe container so the fish is covered with marinade. Refrigerate at 4°C or colder for 12–24 hours.
- Serve cold with bread. Vinegar is for flavor, not a replacement for cooking. Eat within 3 days of cooking, counting the marinating time; keep refrigerated, not at room temperature.