Not really a recipie, but what I do for most fish should work for salmon. I start out with salted fish, so if your salmon is fresh, you will have to salt it. Layer of salt, layer of fillets skin side down, layer of salt, another layer of fillets skin side up. (Flesh to flesh). About a pound of salt for 5 pound of fish. Cover and refridgerate or put in a cool place, a week for small fish, 2 weeks for thick fish. It will make it's own brine and will keep forever.
To pickle, you soak the fish in fresh water, one day for small fillets, 2 for thick ones. Change the water once or twice. Cut the fillets crosswise into 1 inch strips, get most of the bones out, cut the strips about 1x2". Pack in jars with sliced onion rings between layers of fish. Pour in a mixture of half vinegar and half water, with some mixed pickling spice, and some sugar, about 2 tablespoons of sugar for each cup of liquid. (Some like it alot sweeter. I don't). Cover and refridgerate at least 3 days. I only make a jar at a time, so I don't have to worry about sealing them. The salted fish keeps well enough, and I can whip up another quart of pickled fish when I'm out.
