Salmon Pastrami with Toasted Sourdough


Preparation info

  • Difficulty


  • Serves


Appears in

Pier: A Unique Australian Seafood Experience


By Greg Doyle, Grant King and Katrina Kanetani

Published 2008

  • About


  • 75 g ( oz) sea salt
  • 110 g (334 oz/½ cup) sugar
  • ¼ teaspoon coarsely ground black pepper
  • ¼ teaspoon coarsely ground coriander seeds
  • 2 kg (4 lb 8 oz) salmon fillet, skin and bloodline removed, trimmed and boned (have your fishmonger do this for you)
  • extra virgin olive oil, to serve
  • toasted sourdough, to serve

Coating Mixture

  • 75 g ( oz) black peppercorns
  • 110 g ( oz) mustard seeds
  • 110 g ( oz) coriander seeds


Mix together the salt, sugar, pepper and coriander seeds. Spread the mixture over both sides of the salmon, then lay the fillets in a stainless-steel baking tray and marinate in the fridge for 48 hours, turning after 24 hours.

Remove the salmon from the fridge and scrape off the marinade.

Mix together the ingredients for the coating mixture and grind coarsely with a mortar and pestle. Sift through a fine stainless-steel sieve to remove the fine dust and spread the remaining coarse mixture from the sieve onto a stainless steel baking tray. Press the salmon fillets into it to coat well on all sides. Cover and leave overnight in the fridge.

Slice the salmon thinly and place four or five slices on each serving plate. Drizzle liberally with extra virgin olive oil and serve immediately with toasted sourdough.