I also like pickled fish and that is usually herring. I once made my own pickled herring but it is easier to buy it in the jar.
On several occasions I have had gravalox which is a dry cured salmon and pickled salmon. I have had the opportunity to eat pickled salmon at a friend's house over the past few years and I believe she got the recipe from a New York Times cookbook. She graciously gave me the recipe and I have made it before but was reminded how much I liked this past Spring when I had the pleasure of eating it again at their place.
I made the recipe today but only made half the quantity. I used atlantic salmon and I did not layer the salmon, onions and pickling spices in alternating additions but instead layered the bottom of a plastic container with the salmon pieces followed by the rest of the ingredients. I also didn't need to weigh down the fish as it did not float in the marinade. I did make all of the marinade but only used about 2 pounds of fish. The following photos show the salmon pieces being covered by the onion followed by the balance of the ingredients.
1/2 cup white vinegar
2 cups water
1/2 cup sugar
4 tablespoons kosher salt
12 bay leaves
4 tablespoons mixed pickling spices
4 white or yellow onions, sliced 1/4 inch thick
4 pounds salmon fillet, skin and bones removed
Bring the vinegar, water, sugar, and salt to a boil. Let this mixture cool completely.
Cut the-salmon into pieces that are approximately 1 inch by 2 inches. In a ceramic crock, glass bowl or plastic container, place a layer of salmon pieces, then a sprinkling of pickling spices and-bay leaves, a layer of sliced onions, then repeat the layering of salmon, spices, and onions until you have used them all. Pour the cooled marinade over the fish. If the fish has a-tendency to float, weigh down the fish with a ceramic plate.
Cover the container. Refrigerate-the salmon for 3 to 5 days. Yields 4-6 servings