Learn how to make flavorful salmon pastrami at home with this straightforward recipe using fresh salmon, a savory pastrami brine, and a peppery rub.
Quick Start Guide
- Time Needed: 2 days brine + 1 day dry cure + smoke day
- Temps: Preheat smoker to 225°F and smoke to internal temp of 140°F
New to pastrami? Download the 1-Page Pastrami Game Plan
(Brine → Season → Smoke)
Perfect for sticking on the fridge
For more tips, check out the Ultimate Pastrami Guide.
Table of Contents
- Quick Start Guide
- What is salmon pastrami
- Smoked Salmon Pastrami Recipe
- What you’ll need
- How to make smoked pastrami salmon
- How to serve pastrami salmon
- Storage
- Frequently Asked Questions
- More Pastrami Recipes
- Newest Recipes
What is salmon pastrami
Salmon pastrami is a salmon fillet that’s brined, seasoned with a robust pastrami-style rub, and gently smoked to create a smoky, pepper-forward deli-style fish. The result is more heavily seasoned and smoky than traditional lox, with a distinctive pastrami crust.
Common ways to serve it include:
- Thinly sliced on a bagel with cream cheese
- On rye bread with mustard
- As part of a charcuterie board
- Torn over salads or served with eggs
Smoked Salmon Pastrami
Ingredients
- 2 whole salmon filets, 2–3 lb each
- 1/2 cup Pastrami Brine
- 5 1/4 cups water
- 2 tbsp Pastrami Rub
Instructions
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Brine: Combine the pastrami brine with warm water, stir until dissolved, then cool completely. Place the salmon in a sealable bag, cover with the cooled brine, remove excess air, seal, and refrigerate for 2 days.
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Season: After brining, rinse the salmon gently and pat dry. Set an oiled rack over a baking sheet and place the fillets skin-side down. Coat the flesh side with a light brush of oil and press the pastrami rub onto the surface. Chill uncovered for a few hours or overnight to develop a pellicle.
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Smoke: Preheat your smoker to 225°F. Place the rack of salmon over indirect heat and smoke until the internal temperature reaches 140°F, about 50–60 minutes depending on thickness.
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Rest: Remove the salmon from the smoker and let it rest 5–10 minutes before slicing or shredding to serve.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
What you’ll need
- Whole salmon filets: Any variety works; sockeye is great for its color and flavor.
- Pastrami kit or individual components: A pastrami brine and a coarse pastrami rub (black pepper, coriander, mustard seeds, paprika, garlic) make this easy.
- Water to mix the brine
Optional Garnish: Cream cheese, lemon slices, green onions, fresh herbs, capers, and crackers.
See the full recipe card above for servings and exact ingredient amounts.
How to make smoked pastrami salmon
This recipe requires a few days because the fish is brined and partially cured before smoking. The steps below outline the process.
Step 1: Brine the salmon
Stir the pastrami brine into warm water until dissolved, cool completely, then submerge the salmon in the brine inside a sealed bag. Remove excess air, seal, and refrigerate for 2 days.
Step 2: Dry brine the salmon
After brining, rinse the salmon lightly and pat dry. Place on an oiled rack set over a baking sheet, skin-side down. Brush the flesh with a little oil and press the pastrami rub onto the surface. Chill uncovered for a few hours or overnight to form a tacky pellicle.
Step 3: Smoke
Heat the smoker to 225°F. Place the rack of salmon over indirect heat and smoke until the internal temperature reaches 140°F, about 50–60 minutes depending on thickness. Remove and let rest 5–10 minutes before serving.
How to serve pastrami salmon
Place the smoked salmon on a platter. Slice into thick portions for an entree, or shred and serve as an appetizer.
Shredded pastrami salmon is delicious on crackers with cream cheese, green onions and capers, or piled on toasted bagels or rye bread.
Storage
Store leftover salmon pastrami in an airtight container in the refrigerator for up to 4–5 days. Freezing is possible but may slightly alter texture; wrap tightly before freezing.
GCG Pro Pitmaster Tips
- Use the freshest salmon you can find.
- Brine for about 2 days for balanced flavor; reduce to 1 day if you prefer milder saltiness.
- Place fillets on an oiled rack that can go straight into the smoker for easy handling.
Frequently Asked Questions
A typical pastrami rub blends black pepper, coriander, mustard seeds, sugar, paprika and garlic in a salt-free base so you control overall salt from the brine.
Pastrami cured salmon is fish that has been brined, seasoned with a pastrami-style rub, and smoked to produce a smoky, peppery flavor and crust.
Pastrami-style preparations are salt-forward due to the brine. Rinsing after brining and following the recommended brine time helps control salt level. Reduce brine time if you prefer a milder result.
More Pastrami Recipes
- Smoked Brisket Pastrami
- Smoked Pastrami Beef Ribs
- Smoked Pastrami Chicken Wings
- Pastrami Troubleshooting Guide
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