Salmon Pastrami

  • serves 0
Matt Dunigan
Matt Dunigan Road Grill


30 Ratings
Directions for: Salmon Pastrami


1 whole side of salmon, 2.5 lb, skin on, scaled and bones removed

½ cup coarse salt

½ cup raw brown sugar

¼ cup maple syrup

1 bunch fresh coriander

2 tsp chili flakes

2 tsp mustard seeds

1 tsp crushed coriander seeds

1 tsp cracked black pepper

1 cup sour cream

1 small red onion, sliced in thin rings

1 bunch fresh chives, sliced in 1" lengths


1. Place the salmon on a baking tray skin side up. Mix the salt, sugar, maple syrup, chili flakes, mustard seeds, black pepper and coriander seeds in a small bowl until they are well combined. Rub the mixture on both sides of the salmon so that it is well covered.

2. Place the bunch of coriander on top to the flesh of the salmon and flip over on the tray. Cover the tray with plastic film and place in the refrigerator to cure for 2 days flipping the fish after the first day.

3. Remove the salmon from the refrigerator scrape off the cure mixture. Slice the salmon thinly and serve with sour cream, red onion, and chives on potato chips or rye bread.

See more: Bake, Fish, Lunch, Picnic, Snack, Party Favourites, Summer, Appetizer, Grill, BBQ

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