Pastrami Cured Salmon

Pastrami Cured Salmon

Salmon is a very versatile fish. It can be roasted, fried, grilled, smoked and cured. In this preparation, Chef Mark Gabrieau shares a curing recipe that uses many of the same ingredients found in a pastrami. It is both savoury and sweet, and full of omega-3 fatty acids.

Cure Mix:

6 oz (182 g) salt
3-6 oz (85-182 g) granulated sugar
2 tbsp (30 ml) cracked black pepper
2 tbsp (30 ml) pickling spice, ground

1 salmon fillet, skin on (approx. 3 lbs or 1.5kg)
½ lemon, juice only

1 bunch fresh cilantro, roughly chopped
1 bunch fresh parsley, roughly chopped
½ cup (125 ml) shallots, minced

3 fluid oz (85 ml) molasses
5 bay leaves, crushed
1 tsp (5 ml) cayenne pepper
¼ cup (50 ml) coriander seed, ground
2 tbsp (30 ml) mustard seeds, ground
¼ cup (50 ml) paprika
¼ cup (50 ml) ground black pepper


  1. Remove the pin bones from the salmon and center it, skin side down, on a large piece of cheesecloth. Brush with lemon juice.
  2. Mix the cure ingredients and pack evenly over the salmon.
  3. Combine the cilantro, parsley and shallots; pack evenly over the salmon.
  4. Wrap the salmon loosely in the cheesecloth and cure under refrigeration for 3 days. After the third day, gently scrape off the cure.
  5. Brush molasses evenly over the salmon.
  6. Blend the bay leaves, cayenne pepper, coriander seed, mustard seeds, paprika and black pepper; press evenly over the salmon.
  7. Rest uncovered under refrigeration for at least 12 hours before serving. The salmon may be wrapped and stored for up to 1 week.
  8. Slice thinly for serving. Serve with sour cream, pickled onions or your favourite condiment.

Recipe Provided by:

Chef Mark Gabrieau, Gabrieau’s Bristro

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