Discover how to make delicious salmon pastrami with our easy recipe using sockeye salmon and a special brine.
Quick Start Guide
- Time Needed: 2 day brine + 1 day dry cure + smoke day
- Temps: Smoke 225F to 140F
New to pastrami? Download the 1-Page Pastrami Game Plan
(Brine → Season → Smoke)
Perfect for sticking on the fridge
For more tips, check out my Ultimate Pastrami Guide.
Table of Contents
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.
Smoked Salmon Pastrami
Ingredients
- 2 whole salmon filets, 2-3 lb
- 1/2 cup Girls Can Grill Pastrami Brine
- 5 1/4 cups water
- 2 tbsp Girls Can Grill Pastrami Rub
Instructions
- Brine: Mix the Pastrami Brine with water and let it cool. Place the salmon in a Meat Prep Bag. Cover with prepared brine. Remove the air. Close the bag. Refrigerate 2 days.
- Season: 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 with Pastrami Rub. Refrigerate uncovered for a few hours or overnight.
- 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.
- Rest: Remove from the smoker, and let rest 5-10 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What you’ll need
- Whole salmon filets: You can use any variety, but I like sockeye for this dish because it’s naturally bright red.
- Girls Can Grill Pastrami Kit: This kit includes the Pastrami Brine and Pastrami Rub.
- Water
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.
GCG Pro Pitmaster Tips
- Use fresh salmon
- Brine for about 2 days
- Place it on an oiled rack that can be transferred straight to the smoker
Frequently Asked Questions
Girls Can Grill Pastrami Rub is a salt-free blend that includes black pepper, coriander, mustard seeds, sugar, paprika and garlic.
Salmon pastrami is a filet of fresh salmon that has been brined, seasoned and smoked to create a smoky, peppery deli-style fish.
All pastrami has an elevated level of saltiness. It’s best to rinse the salmon after the brine phase. To me, a two-day brine is perfect, but it you find it too salty, you can reduce the brine time to one day.
