Smoked Salmon Pastrami – Girls Can Grill

Discover how to make delicious salmon pastrami with our easy recipe using sockeye salmon and a special brine.

What is salmon pastrami

Salmon pastrami is a filet of fresh salmon that has been brined, seasoned and smoked to create a smoky, peppery deli-style fish.

It’s often served:

• sliced thin on a bagel
• on rye bread with mustard
• on charcuterie boards
• over salads or eggs

It is not the same as regular lox, because lox is usually not heavily spiced or smoked. Salmon pastrami has that bold pastrami crust and flavor.

What you’ll need

Optional Garnish: Cream cheese, lemon slices, green onions or fresh herbs, capers and crackers. 

See the full recipe card above for servings and a full list of ingredients.

How to make smoked pastrami salmon

This process takes a few days, because you need to brine and cure the salmon before smoking it.

Step 1: Brine the salmon

Mix the Pastrami Brine with warm water and let it cool. Place the salmon filets in a Meat Prep Bag. Cover with prepared brine. Remove the air. Close the bag. Refrigerate 2 days.

Step 2: Dry Brine the Salmon

Remove the cured salmon from the brine. Gently rinse. Brush oil on a baking rack set over a baking sheet. Place the salmon on the rack, skin side down. Season the top side of each filet with Pastrami Rub. Refrigerate uncovered for a few hours or overnight. 

Step 3: Smoke

Heat the smoker to 225F degrees. Place the rack of salmon on the smoker over indirect heat. Smoke until the internal temperature reaches 140F degrees, around 50-60 minutes. 

Remove from the smoker, and let rest 5-10 minutes before serving.

How to serve pastrami salmon

Transfer the smoked salmon to platter. Either cut into thick pieces and serve as an entree or shred and serve as an appetizer.

The shredded salmon pastrami is excellent served on crackers with cream cheese, green onions and capers or on toasted bagels or rye bread.

Storage

Leftover salmon pastrami should be stored in an airtight container in the fridge for no more than 4-5 days. You can also freeze it, but the texture may change slightly.