Salmon in Vinegar Sauce

Uraguli Dzmarshi

Preparation info
  • Serves

    3 to 4

    • Difficulty


Appears in

By Darra Goldstein

Published 1999

  • About

The taste of salmon pairs well with vinegar in this appealing, sweet-sour dish.


  • pounds salmon fillet
  • Freshly ground black pepper
  • 2 large bay leaves, crushed


Rub the salmon with pepper to taste and bay leaves. Let sit for 30 minutes.

Prepare a charcoal fire.

In a large skillet, simmer the onion with the vinegar, water, and salt for 15 minutes.

When the coals are ready, grill the salmon until just flaky. Transfer the fish to the skillet and heat gently in the sauce for a minute or two. Serve hot, garnished with parsley.