ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Pastrami-Style Salmon

Howard L. Puckett; Melanie J. Clarke
Yield 4 servings (serving size: about 4 1/2 ounces)
The classic seasonings associated with beef pastrami taste fantastic on this grilled salmon. Allspice is a fairly strong spice, so if you're sensitive to its "burn," use the lesser amount. Purchase a whole center-cut salmon fillet so that it will cook more evenly than a cut that contains the thinner tail end.

Ingredients

  • 1 tablespoon dark brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon coarsely ground black pepper
  • 1/4 to 1/2 teaspoon ground allspice
  • 1 (1 1/2-pound) center-cut salmon fillet
  • 1/2 teaspoon olive oil
  • Cooking spray

Nutrition Information

  • calories 230
  • caloriesfromfat 41 %
  • fat 10.5 g
  • satfat 2.4 g
  • monofat 4.7 g
  • polyfat 2.4 g
  • protein 27.4 g
  • carbohydrate 4.9 g
  • fiber 0.6 g
  • cholesterol 65 mg
  • iron 0.8 mg
  • sodium 532 mg
  • calcium 26 mg

How to Make It

  1. Prepare grill.

    Grilled Pastrami-Style Salmon
    Howard L. Puckett; Melanie J. Clarke
  2. Combine first 7 ingredients. Place salmon fillet, skin side down, on a cutting board or work surface; brush evenly with olive oil. Sprinkle spice mixture evenly over salmon; gently rub mixture into fish. Cover lightly with plastic wrap, and chill 15 minutes.

  3. Place fish, skin side down, on a grill rack coated with cooking spray; grill 10 minutes or until fish flakes easily when tested with a fork.