Best 4 Pastrami Smoked Salmon Recipes

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Indulge in a culinary journey with our exquisite Pastrami Smoked Salmon recipes, an extraordinary fusion of flavors that will tantalize your taste buds. This article presents a delectable collection of recipes that showcase the art of curing and smoking salmon, transforming it into a masterpiece of taste and texture. From classic methods to innovative variations, these recipes offer a range of options for both experienced and aspiring home cooks.

Embark on a culinary adventure with our basic pastrami smoked salmon recipe, a fundamental guide to curing and smoking salmon using traditional techniques. Discover the secrets of preparing the brine, curing the salmon, and achieving the perfect smoky flavor. As you progress, explore variations that introduce new dimensions to this classic dish. Experiment with different spice blends, wood chips, and smoking methods to create unique flavor profiles that will impress your family and friends.

For those seeking a quicker route to pastrami smoked salmon bliss, our express recipe offers a streamlined approach that delivers exceptional results in less time. This recipe utilizes a more concentrated brine and a shorter smoking period, allowing you to enjoy this delicacy without compromising on flavor. Additionally, we present a recipe that combines the essence of pastrami smoked salmon with the convenience of a slow cooker. This hands-off method yields tender, flavorful salmon that is perfect for busy weeknights or effortless entertaining.

If you're captivated by the allure of pastrami smoked salmon but prefer a plant-based alternative, our vegan pastrami smoked salmon recipe is the perfect choice. This innovative dish utilizes tofu as the base, infused with a symphony of spices that mimic the taste and texture of traditional pastrami smoked salmon. Experience the joy of enjoying this classic delicacy without compromising your dietary preferences.

Check out the recipes below so you can choose the best recipe for yourself!

PASTRAMI SALMON



Pastrami Salmon image

Provided by Bryan Miller

Categories     project, appetizer, side dish

Time 40m

Yield 8 servings

Number Of Ingredients 15

1 side of fresh salmon, about 2 to 2 1/2 pounds, skin and bones removed
1 cup coarse kosher salt
1/2 cup sugar
3 tablespoons cracked pepper
2 bunches fresh coriander
1 bunch fresh Italian parsley
1/2 pound shallots, peeled
1/2 cup molasses
2 tablespoons cayenne pepper
5 bay leaves
2 tablespoons paprika
2 tablespoons ground coriander
3 tablespoons ground black pepper
8 teaspoons mustard oil
1 slice rye toast per serving

Steps:

  • Place salmon on a platter. In a bowl, combine salt, sugar and one tablespoon of the cracked pepper. Mix well, and coat both sides of the salmon with mixture.
  • In a food processor combine coriander, parsley and shallots. Puree until smooth but not watery. Coat both sides of salmon with mixture.
  • Cover, and refrigerate salmon for 2 to 3 days.
  • Scrape marinade from fish, and discard. Dry fish with paper towels.
  • In a saucepan, combine molasses, cayenne and bay leaves. Bring to a boil, and simmer for one minute. Allow molasses mixture to cool slightly. Using a brush, paint fish on both sides with the mixture.
  • Sprinkle paprika, coriander, 2 tablespoons of the ground black pepper and the cracked pepper on both sides of fish. Refrigerate salmon overnight.
  • Cut salmon widthwise on a bias into thin slices. Serve with mustard oil and rye toast

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 8 grams, Carbohydrate 42 grams, Fat 12 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 341 milligrams, Sugar 31 grams

PASTRAMI SALMON



Pastrami Salmon image

Provided by David Burke

Categories     Potato     Salmon     Coriander     Self

Yield Makes 4 servings

Number Of Ingredients 10

1 lb new potatoes, halved
1 tablespoon plus 1 tsp extra-virgin olive oil, divided
2 tablespoons black peppercorns
2 tablespoons coriander seeds
4 skinless salmon fillets (5 ounces each)
2 tablespons molasses
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 tablespoons chopped parsley

Steps:

  • Heat oven to 400°. Bring a large pot of water to a boil. Reduce to simmer and parboil potatoes until they begin to soften, 4 to 5 minutes. Transfer to a foil-lined pan, toss with 1 tbsp oil and salt and pepper to taste; arrange in a single layer and bake until fork-tender and golden brown, turning once, 30 minutes.
  • Place peppercorns and coriander on a paper towel lined cutting board. Using the bottom of a heavy pot, press down until they crack; set aside. In a large, ovensafe pan over medium-high heat, heat remaining 1 tsp oil. Cook salmon, turning once, until browned, 2 minutes per side; remove from heat.
  • In a bowl, combine molasses, salt, paprika and cayenne; brush onto both sides of salmon and sprinkle with crushed spices. Bake salmon until cooked through, 3 to 5 minutes. Serve with potatoes tossed with parsley.

PASTRAMI SMOKED SALMON



PASTRAMI SMOKED SALMON image

Categories     Fish

Yield 1side

Number Of Ingredients 12

3# Side Salmon no bones skin on
1/2# Kosher Salt
4oz Brown Sugar
1/2T. Onion Powder
1/4C. Chopped Parsley
1/8C. Chopped Cilantro
2ea. Chopped Shallots
3T. Green Peppercorns ground
6 Bay leaves Chopped
1/4c. Molasses
pinch cayenne
Course Peppercorn Tri color

Steps:

  • Mix the dry cure together Layout plastic wrap sprinkle cure, place salmon sprinkle the rest of the cure, wrap up and let sit 12-14 hours. gently rinse cure off and add molasses, sprinkle with pepper mixture let sit uncovered over night, smoke 4 hours.

PASTRAMI-CURED SALMON



Pastrami-cured salmon image

Serve this gravadlax-style salmon on Christmas morning with bagels, or for festive canapés. It's inspired by a New York deli breakfast

Provided by Esther Clark

Categories     Breakfast

Time 1h5m

Yield Serves 4-6

Number Of Ingredients 12

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

Steps:

  • Three days before you want to serve the salmon, put it, skin-side down, in a rimmed dish. Combine the salt and sugar, then set aside.
  • Fry the coriander seeds, ground coriander, caraway seeds and peppercorns in a small dry frying pan set over a medium heat for 2-3 mins. Tip into a spice grinder or small food processor along with the bay, and blitz until finely ground. Stir the spice mixture into the salt and sugar mix. Pat the spiced salt mixture all over and around the salmon so it's well packed onto the flesh. Wrap tightly in cling film, then set a plate or board and something heavy (such as a couple of cans) on top to weigh the fish down. Chill for 48 hrs.
  • Heat the paprika, cayenne and black treacle in a pan until loosened, then remove from the heat and leave to cool slightly until just warm. Brush the excess salt off the salmon and rinse the fish under cold running water. Pat dry with kitchen paper, then transfer to a clean dish. Brush with the warm treacle mixture until well coated (you may need to generously brush the fish several times before the coating covers the fish well), then wrap in a fresh sheet of cling film. Chill for another 24 hrs.
  • When you're ready to serve, set the salmon on a board and thinly slice with a sharp knife, avoiding the layer of skin at the bottom. Serve with soft cheese, rye bread or bagels, pickles and some chopped dill for everyone to help themselves.

Nutrition Facts : Calories 312 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 2.4 milligram of sodium

Tips:

  • Choose the right salmon: Look for a side of salmon that is firm and has a vibrant color. Avoid any salmon that looks dull or has a slimy texture.
  • Cure the salmon properly: The curing process helps to preserve the salmon and give it a delicious flavor. Be sure to follow the recipe's instructions carefully and use the correct amount of salt and spices.
  • Smoke the salmon slowly and evenly: Smoking the salmon over low heat for a long period of time will help to develop the best flavor and texture. Use a smoker that is well-ventilated and has a consistent temperature.
  • Let the salmon rest before slicing: Once the salmon is smoked, let it rest for at least 30 minutes before slicing. This will help the flavors to meld and the salmon to become more tender.

Conclusion:

Pastrami smoked salmon is a delicious and versatile dish that can be enjoyed in many different ways. It can be sliced and served on a bagel with cream cheese and capers, or used as a topping for a salad or pizza. It can also be enjoyed as a snack or appetizer. With its smoky flavor and tender texture, pastrami smoked salmon is sure to be a hit with everyone who tries it.

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