Introduction

Pastrami-cured salmon is a flavorful twist on traditional cured salmon, infused with warm spices and a touch of sweetness. This recipe transforms fresh salmon into a delicacy perfect for serving with bagels, soft cheese, and pickles. Prepare it in advance to enjoy its unique and rich taste.

Pastrami-Cured Salmon Recipe - Recipe Image

Ingredients

800g side of salmon (the freshest you can get)
250g coarse sea salt
100g light brown soft sugar
2 tbsp coriander seeds
1 tsp ground coriander
1 tbsp caraway seeds
1 tbsp black peppercorns
1 bay leaf
1 tsp sweet smoked paprika
½ tsp cayenne pepper
2 tbsp black treacle
Soft cheese, rye bread or bagels, dill pickles and chopped dill for serving

Instructions

Step 1: Three days before serving, place the salmon skin-side down in a rimmed dish. Combine the coarse sea salt and light brown sugar in a bowl and set aside.
Step 2: In a dry frying pan over medium heat, fry the coriander seeds, ground coriander, caraway seeds, and black peppercorns for 2-3 minutes until fragrant.
Step 3: Transfer the toasted spices to a spice grinder or small food processor. Add the bay leaf and blitz until finely ground.
Step 4: Stir the ground spice mixture into the salt and sugar mix. Pat this spiced salt all over and around the salmon, packing it well onto the flesh.
Step 5: Wrap the salmon tightly in cling film, place a plate or board on top, and add something heavy, like cans, to weigh it down. Chill the salmon for 48 hours.
Step 6: In a small pan, gently heat the sweet smoked paprika, cayenne pepper, and black treacle until loosened. Remove from heat and let it cool until just warm.
Step 7: Remove the salmon from the fridge, brush off excess salt, and rinse under cold running water. Pat dry with kitchen paper and transfer to a clean dish.
Step 8: Brush the warm treacle mixture over the salmon until well coated. You may need to apply multiple generous brushes to cover it fully.
Step 9: Wrap the coated salmon in a fresh sheet of cling film and chill for another 24 hours.
Step 10: When ready to serve, place the salmon on a board and thinly slice with a sharp knife, avoiding the skin. Serve with soft cheese, rye bread or bagels, dill pickles, and chopped dill for a delicious platter.

Tips & Variations

For the best flavor, use the freshest salmon possible and ensure even coating of the spice and sugar mix.
Adjust the cayenne pepper to your preferred heat level, or omit it for a milder taste.
You can substitute black treacle with molasses if unavailable, though the flavor will be slightly different.
Serve with cream cheese instead of soft cheese for a classic pairing.

Storage

Store the cured salmon wrapped tightly in cling film or vacuum-sealed in the refrigerator. It will keep well for up to 4 days after the final curing stage. To reheat, it’s best served cold or at room temperature; avoid cooking it to preserve the delicate cured flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish for this curing method?

This method works best with fatty fish like salmon to maintain moisture and texture. Other oily fish such as trout may also be suitable, but results will vary.

How long does the curing process take in total?

The entire curing process takes approximately three days: 48 hours curing in the spiced salt mix and an additional 24 hours after applying the treacle coating.

Pastrami-Cured Salmon Recipe

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Pastrami-cured salmon is a deliciously spiced and cured fish that combines the traditional flavors of pastrami with fresh salmon. This recipe involves curing the salmon with a mixture of salt, sugar, and aromatic spices, followed by a coating of a smoky and sweet treacle glaze. The result is tender, flavorful salmon perfect for serving with soft cheese, rye bread or bagels, dill pickles, and chopped dill—a perfect dish for entertaining or a special brunch.

Author: Tara
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 3 days (72 hours)
Yield: 6 servings 1x
Category: Appetizer
Method: No-Cook
Cuisine: Fusion
Diet: Low Fat

Ingredients

Scale

Salmon and Cure

800g side of salmon (the freshest you can get)
250g coarse sea salt
100g light brown soft sugar

Spices

2 tbsp coriander seeds
1 tsp ground coriander
1 tbsp caraway seeds
1 tbsp black peppercorns
1 bay leaf

Glaze

1 tsp sweet smoked paprika
½ tsp cayenne pepper
2 tbsp black treacle

To Serve

Soft cheese
Rye bread or bagels
Dill pickles
Chopped dill

Instructions

Prepare salmon for curing: Place the skin-side down salmon in a rimmed dish. Combine the sea salt and light brown sugar in a separate bowl and set aside.
Toast and grind spices: In a dry frying pan over medium heat, toast the coriander seeds, ground coriander, caraway seeds, and black peppercorns for 2-3 minutes until fragrant. Transfer to a spice grinder or small food processor along with the bay leaf and blitz until finely ground.
Mix and apply cure: Stir the ground spices into the salt and sugar mixture. Pat this spiced cure evenly all over the salmon flesh to coat thoroughly. Wrap the salmon tightly with cling film, place a plate or board on top, and weigh it down with heavy objects like cans. Refrigerate for 48 hours.
Prepare treacle glaze: In a small pan, gently heat the sweet smoked paprika, cayenne pepper, and black treacle just until the mixture loosens. Remove from heat and allow to cool until just warm.
Rinse and coat salmon: After the curing period, brush off the excess salt from the salmon and rinse under cold running water. Pat dry with kitchen paper, transfer to a clean dish, and brush generously with the warm treacle glaze. Repeat brushing multiple times to ensure an even, well-coated surface. Wrap the glazed salmon in fresh cling film and refrigerate for an additional 24 hours.
Slice and serve: When ready to serve, place the salmon skin-side down on a board and thinly slice using a sharp knife, avoiding the skin. Serve the pastrami-cured salmon with soft cheese, rye bread or bagels, dill pickles, and freshly chopped dill to allow guests to help themselves.

Notes

Curing times are critical for flavor development and texture; do not shorten the 48-hour curing step.
Use the freshest salmon available to ensure safety and optimal taste in cured preparations.
Toast spices carefully to avoid burning, which can impart bitterness.
Black treacle glaze adds a characteristic smoky sweetness reminiscent of pastrami flavor.
Ensure salmon is tightly wrapped and weighted sufficiently during curing to promote even curing.
Slicing thinly against the grain enhances texture and presentation.

Keywords: pastrami salmon, cured salmon, smoked salmon recipe, cured fish, seafood appetizer, homemade cured salmon, pastrami cured fish