Smoked Pastrami Salmon Recipe

Make the pastrami cure

In a small bowl combine kosher salt, brown sugar, coarsely cracked black pepper, smoked paprika, garlic powder and crushed coriander seeds. Mix thoroughly so spices are evenly distributed.

Cure the salmon (optional quick cure)

Pat the salmon dry with paper towels. Spread half of the spice mix on a sheet of plastic wrap, place the salmon skin-side down onto the spices, then press the remaining spice mix onto the flesh, coating evenly. Wrap tightly and refrigerate for 30–60 minutes to allow flavors to penetrate. For a stronger cure, refrigerate up to 4 hours, then rinse and pat dry before smoking.

Prepare smoker or grill

Preheat your smoker to 200–225°F (95–110°C). If using a charcoal or gas grill, set up for indirect heat and add soaked wood chips (apple, alder or cherry) for a mild fruit smoke. Oil the grill racks lightly.

Smoke the salmon

Remove salmon from wrap (if cured) and rinse lightly if you performed a long cure, then pat dry. Place salmon skin-side down on the smoker/grill over indirect heat. Smoke until the internal temperature reaches 130–135°F (54–57°C) for medium, about 30–45 minutes depending on thickness. The spice crust will darken and form a pastrami-like exterior.

Rest and slice

Transfer smoked salmon to a cutting board and let rest 5–10 minutes. Using a sharp knife, slice thinly across the grain into pieces suitable for topping toast or plating.

Make the brine: In a small saucepan combine apple cider vinegar, water, granulated sugar, kosher salt and black peppercorns. Warm over medium heat just until sugar and salt dissolve, about 2–3 minutes. Remove from heat and let cool slightly for 5 minutes.

Pickle the onions: Place thinly sliced red onion in a heatproof jar or bowl. Pour the warm brine over the onions, pressing to submerge. Let cool to room temperature (about 20–30 minutes), then cover and refrigerate at least 30 minutes before using. Onions will keep refrigerated up to 2 weeks.

Prep the ciabatta: Preheat broiler or a heavy skillet. Brush both sides of each ciabatta slice lightly with olive oil and spread a thin layer of softened butter. Toast under the broiler 1–2 minutes per side or in a hot skillet until golden and crisp. Remove and keep warm.

Prepare pickles: If using whole pickles, slice to desired thickness. Place in a small bowl and toss with chopped fresh dill if using.

Lemon cream: In a small bowl combine softened cream cheese or crème fraîche with lemon zest and 1 tsp lemon juice. Stir until smooth. Taste and add more lemon juice if needed to reach a spreadable, bright flavor.

Assemble: Spread about 1–2 tbsp lemon cream on each toasted ciabatta slice. Top with a few slices of smoked pastrami salmon, a spoonful of pickled red onions, and 1–2 pickle slices. Scatter capers over the top and finish with a light grind of black pepper and optional chopped fresh dill.

Serve: Arrange on a platter and serve immediately while toast is crisp. Leftover salmon can be chilled and used within 2–3 days.