Print

Pastrami-Cured Salmon Recipe

Print Recipe

★★★★★

4.6 from 138 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://www.cheftara.com/pastrami-cured-salmon-recipe/