Description

This Pastrami-cured salmon recipe offers a delightful fusion of smoky, spicy, and savory flavors reminiscent of traditional pastrami, enhanced by a rich spice rub and a sweet treacle glaze. The salmon is cured over three days to develop deep, complex tastes and is served thinly sliced alongside classic accompaniments like soft cheese, rye bread, bagels, dill pickles, and fresh dill, making it a perfect elegant appetizer or light meal.

Ingredients

Scale

Salmon and Cure

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

Spice and 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 fresh dill

Instructions

Prepare the salmon and dry cure: 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. This mixture will draw out moisture to cure the fish and infuse it with flavor.
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 aromatic. Transfer the toasted spices with the bay leaf to a spice grinder or small food processor and blitz until finely ground.
Mix and apply spice cure: Stir the freshly ground spice blend into the salt and sugar mixture. Pat this spiced salt mixture all over and around the salmon, pressing it thoroughly into the flesh to ensure an even cure. Wrap the salmon tightly in cling film, place it back in the dish, then set a plate or board on top with a heavy weight (such as canned goods) to weigh the fish down. Chill for 48 hours to cure.
Prepare the treacle glaze: In a small pan, gently heat the sweet smoked paprika, cayenne pepper, and black treacle, stirring until the treacle loosens and the mixture is smooth. Remove from heat and allow to cool slightly until just warm to the touch.
Rinse and coat salmon: After curing, brush off the excess salt from the salmon and rinse under cold running water to remove surface cure. Pat dry thoroughly with kitchen paper, then transfer to a clean dish. Brush the warm treacle glaze liberally all over the fish, repeating as needed until the salmon is well coated. Wrap in fresh cling film and chill for an additional 24 hours to let the flavors meld.
Slice and serve: When ready to serve, place the salmon on a cutting board and thinly slice with a sharp knife, taking care to leave the skin behind. Serve the pastrami-cured salmon with soft cheese, rye bread or bagels, dill pickles, and a sprinkling of chopped fresh dill for a flavorful, shared platter.

Notes

Use the freshest salmon possible to ensure optimal flavor and food safety when curing.
Weighting the salmon with a plate and cans helps the cure penetrate evenly.
The curing times are important to achieve the proper texture and flavor—do not shorten the 48-hour and 24-hour chilling periods.
Adjust cayenne pepper to your preferred spice level.
Serve the salmon chilled or at room temperature for best taste.
Leftovers can be wrapped tightly and stored in the refrigerator for up to 3 days.

Prep Time: 20 minutes (plus chilling time)
Cook Time: 10 minutes (mainly for toasting spices and warming glaze)
Category: Appetizer
Method: No-Cook
Cuisine: Fusion/European

Keywords: pastrami salmon, cured salmon, smoked salmon alternative, treacle glaze, spice-cured fish, appetizer, seafood recipe