2 lb. salmon
1 c. white vinegar
2 c. water
3 onions, sliced
2 tsp. pickling spices
2 tbsp. sugar
Salt to taste

Cook everything except fish for 10 minutes after water boils. Add fish; cook 25 minutes. Cool and remove fish. Strain juice over fish. Refrigerate. Garnish with lemon when serving.

Salmon steaks. I like them between 1/2 and 3/4 inch thick. Do not boil fish on high heat. Do not pile one steak on another while cooking.