Pastrami Salmon

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This pastrami salmon offers a sophisticated twist on a classic fish dinner, combining the bold, aromatic flavours of a traditional deli rub with succulent roasted fillets. By using a blend of cracked black peppercorns and coriander seeds, the dish achieves a savoury crust that perfectly complements the rich sweetness of the molasses glaze. It is a vibrant, textured meal that brings a touch of New York deli style to your home kitchen using fresh, wholesome ingredients.

As a heart-healthy option, this recipe focuses on nutrient-dense salmon and fibre-rich new potatoes, making it an excellent choice for a nutritious midweek meal. The potatoes are parboiled then roasted until golden, providing a satisfying crunch alongside the spiced fish. Garnish with a generous sprinkle of fresh parsley for a burst of colour and a clean finish that balances the warmth of the cayenne pepper.

Ingredients for Pastrami Salmon

450g new potatoes, halved
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
2 tablespoons black peppercorns
2 cucharadas de semillas de cilantro
4 skinless salmon fillets (140g each)
2 tablespons molasses
1/2 cucharadita de sal kosher
1/2 cucharaditas de pimentón
1/4 cucharaditas de pimienta de cayena
2 cucharadas de perejil picado

How to make Pastrami Salmon

Heat oven to 400°. Bring a large pot of water to a boil. Reduce to simmer and parboil potatoes until they begin to soften, 4 to 5 minutes. Transfer to a foil-lined pan, toss with 1 tablespoon oil and salt and pepper to taste; arrange in a single layer and bake until fork-tender and golden brown, turning once, 30 minutes.

Place peppercorns and coriander on a paper towel lined cutting board. Using the bottom of a heavy pot, press down until they crack; set aside. In a large, ovensafe pan over medium-high heat, heat remaining 1 teaspoon oil. Cook salmon, turning once, until browned, 2 minutes per side; remove from heat.

In a bowl, combine molasses, salt, paprika and cayenne; brush onto both sides of salmon and sprinkle with crushed spices. Bake salmon until cooked through, 3 to 5 minutes. Serve with potatoes tossed with parsley.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.