this is a recipe given to me years ago from an old salt for pickled salmon.
-soak 3 #'s thinly sliced (1/4 to 1/2") skinned salmon over night in brine ( 1qt. water, 1/2 cup salt,1/2 cup sugar)
-drain and rinse well with cold fresh water.
-combine 2 1/2 cups white vinegar, 1 1/2 cups water, 2 1/4 cups sugar,cook until sugar dissolves adding pickling spices, cool, then pour over salmon (add thinly sliced lemon and onions) in a large jar.
-store in fridge, will be ready to eat in 3-4 days
i cubed some of the salmon in about 1/2 to 3/4 inch cubes and it worked as well as slicing thinly.
enjoy, cheers ferret
ps i'm sure if you google pickled salmon you'll find lots of recipes, i like to make ceviche with different kinds of fish, still looking for the perfect recipe, been trying lots of the south american versions, most are very good, just ggogle ceviche recipes