Description
Pastrami-cured salmon is a flavorful and unique twist on traditional cured fish. The salmon is first dry cured with a spiced salt and sugar mix infused with aromatic coriander, caraway, black pepper, and smoked paprika. After a two-day curing period under weight, it is coated with a warm black treacle and spice glaze, then chilled for an additional day. The result is a richly spiced, tender salmon perfect for serving thinly sliced alongside soft cheese, rye bread or bagels, dill pickles, and fresh chopped dill.
Ingredients
Scale
Salmon and Cure
- 800g side of fresh salmon (skin on, skin-side down)
- 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
Glaze and Seasoning
- 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 for curing: Three days before serving, place the salmon side, skin-side down, in a rimmed dish suitable for curing.
- Make the spiced dry cure: Combine the coarse sea salt and light brown sugar in a bowl. In a dry frying pan over medium heat, toast coriander seeds, ground coriander, caraway seeds, and black peppercorns for 2-3 minutes until aromatic. Transfer to a spice grinder or small food processor with the bay leaf and grind to a fine powder. Stir this spice blend into the salt and sugar mixture thoroughly.
- Apply the dry cure to the salmon: Pat the spiced salt mixture all over the flesh of the salmon, ensuring it is well packed on. Wrap the salmon tightly in cling film, then place a plate or board on top with a heavy weight like cans to press the fish down. Refrigerate and cure for 48 hours to allow flavors to penetrate and excess moisture to draw out.
- Prepare the glaze: In a small pan, gently heat the sweet smoked paprika, cayenne pepper, and black treacle just until loosened and combined. Remove from heat and allow to cool slightly until warm but not hot.
- Rinse and glaze the salmon: Remove salmon from curing wrap, brush off excess salt, and rinse under cold running water. Pat the salmon dry with kitchen paper and transfer to a clean dish. Brush the warm black treacle glaze generously over the salmon flesh, repeating as needed to ensure it is well coated. Wrap again tightly with fresh cling film and refrigerate for another 24 hours to let the glaze set and infuse flavor.
- Slice and serve: When ready to serve, remove the salmon from the refrigerator and place on a board. Using a sharp knife, slice the salmon thinly, avoiding the skin layer at the bottom. Serve with accompaniments such as soft cheese, rye bread or bagels, dill pickles, and scattered chopped dill so guests can assemble their own servings.
Notes
- This cure takes three full days, so plan ahead accordingly.
- Using the freshest salmon possible is crucial for safety and flavor.
- Weighting the salmon during curing helps draw out moisture and achieve a firm texture.
- The black treacle glaze adds sweetness and depth, mimicking classic pastrami flavors.
- Serve the salmon chilled or at room temperature for best taste and texture.
- Leftover cured salmon can be wrapped tightly and refrigerated for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes (no cooking involved)
- Category: Cured Fish
- Method: No-Cook
- Cuisine: Fusion (British inspired with Eastern European pastrami flavors)
Keywords: pastrami salmon, cured salmon, cured fish recipe, easy cured fish, salmon appetizer, smoked salmon alternative, pastrami cure, black treacle glaze
