Introduction

Pastrami-cured salmon is a flavorful twist on traditional cured fish, combining fragrant spices with a rich treacle glaze. This recipe requires a few days of patience but rewards you with tender, spiced slices perfect for serving with rye bread or bagels. It’s a delightful dish to impress at any gathering.

A white plate on a white marbled surface holds thin slices of bright orange smoked salmon arranged in two rows on the right side. On the left side of the plate, there are three pieces of dark brown bread. A small white scalloped bowl filled with light green pickles with dill sits near the middle of the plate. Below it, an open sandwich sits on a single piece of dark brown bread spread with white cream cheese, topped with layers of smoked salmon slices, and a few pickle slices scattered on top, garnished with chopped green dill. Photo taken with an iphone --ar 4:5 --v 7

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 (to serve)

Instructions

Step 1: Place the salmon, skin-side down, in a rimmed dish. In a bowl, combine the coarse sea salt and light brown sugar, then set aside.

Step 2: Toast the coriander seeds, ground coriander, caraway seeds, and black peppercorns in a dry frying pan over medium heat for 2–3 minutes until fragrant. Transfer to a spice grinder or small food processor along with the bay leaf, and grind until finely ground.

Step 3: Mix the ground spices into the salt and sugar mixture. Pat this spiced salt mixture all over the salmon flesh, pressing it in well. Wrap the fish tightly in cling film, place a plate or board on top, and weigh down with something heavy, like cans. Chill in the refrigerator for 48 hours.

Step 4: Heat the smoked paprika, cayenne pepper, and black treacle in a small pan until the treacle loosens. Remove from the heat and allow to cool until just warm.

Step 5: After 48 hours, brush off the excess curing mixture from the salmon and rinse under cold running water. Pat dry with kitchen paper and transfer the fish to a clean dish. Generously brush the warm treacle mixture over the salmon until well coated. Wrap in fresh cling film and chill for another 24 hours.

Step 6: When ready to serve, place the salmon on a board and use a sharp knife to thinly slice, avoiding the skin layer. Serve with soft cheese, rye bread or bagels, dill pickles, and chopped dill for a delicious spread.

Tips & Variations

Use the freshest salmon available to ensure the best flavor and texture.

Toast the spices carefully to avoid burning and bring out their full aroma.

For a milder flavor, reduce or omit the cayenne pepper.

Try serving the salmon with cream cheese or horseradish for an extra kick.

Leftover slices make great additions to salads or sandwiches.

FAQs

Can I use frozen salmon for this recipe?

Fresh salmon is best for curing, but if using frozen, thaw it completely and pat dry before starting. Ensure it is very fresh and high quality to avoid texture or safety issues.

How long does the curing process take?

The curing involves two stages: 48 hours under the salt and spice mixture, then a further 24 hours after brushing with the treacle glaze, totaling three days before the salmon is ready to serve.