Slammin’ Pastrami Salmon
What makes it pastrami? The flavor. This succulent salmon tastes like it has been smoked for hours, but remains flaky, delicate, and moist. Your Joule Oven gently cooks the fish, then finishes the crust to crispy deliciousness with a broil. Serve it hot and fresh from the oven, or chill and serve, lox-like, on a bagel.
2 hrs total time
20 mins active time
- 4 tbsp (1¾ oz) light brown sugar
- 1 tbsp (½ fl oz) liquid smoke
- 1 tbsp (½ oz) ground black pepper
- 1 tbsp (½ oz) kosher salt
- 1 tsp (¼ oz) ground coriander
- ½ tsp mustard powder
- ½ tsp ground fennel
- ¼ tsp chili flakes
- 3 lb salmon fillet
- 1We’re using a 1½-inch thick piece here. A thicker fillet will have a medium doneness, while a thinner fillet will be medium-well to well-done, but any of them will be moist and delicious.
- 2Combine the brown sugar and liquid smoke. Gently heat in the microwave or on the stove until the sugar is dissolved. Refrigerate for 15 minutes to cool and thicken while you make the pastrami rub.
- 3Place all the rub ingredients in a bowl and mix well to combine.
- 4Line the roasting pan with parchment paper and place the salmon, skin-side down, in the pan. Brush with the glaze and sprinkle with the spice rub in a thick and even layer.
- 5This rack position is the sweet spot to get the salmon close to the top heating elements for some quality crust development, with enough space to prevent the glaze and spice rub from burning.
- 6Place in the oven and start Autopilot. The oven gently cooks the fish to perfection and then finishes with a quick broil to get that perfect crust without burning.
- 7Like your salmon a bit more done? Press the A Bit More button to give it another 3 minutes under the broiler.
- 8Remove from the oven and enjoy!