Pastrami-Flavored Salmon

Brynie Greisman Recipe By
  • Cooking and Prep: 45 m
  • Serves: 8
  • No Allergens

The first time I tried this salmon, the kitchen was filled with that tantalizing aroma of pastrami — hence the unique name! Everyone wanted to know what I was experimenting with this time (they know I always have something up my sleeve, and it’s usually interesting). I told them to hold tight, and they would soon be able to savor it. Of course, meat of any sort may not be eaten together with fish, but somehow this salmon is reminiscent of pastrami. It’s unique, spicy, and really good.

Ingredients (10)

Main ingredients

Sommelier Suggests

Start Cooking

Prepare the Salmon

  1. Mix all the spices together with the sugar and set aside.
  2. Brush the salmon pieces with olive oil.
  3. Smear each piece with the spice/sugar mixture, rubbing it in well.
  4. Place the salmon in a small pan. Cover and refrigerate for 15 minutes.
  5. Meanwhile, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
  6. Put the pan of salmon in the oven and bake for 10–15 minutes, and then broil for 10 minutes.
  7. Serve warm (not hot).
Tip: This fish is a bit spicy. If you like the flavor, but don’t want so much seasoning, decrease each spice proportionately. To get the real pastrami flavor, you have to use equal amounts of the salt, garlic, ginger, pepper, and coriander, so if you reduce the spices, make to follow that rule. Adjust the seasoning to your taste — mild, medium, or spicy!


Photography: Daniel Lailah

Styling: Michal Leibowitz

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