Grilled Pastrami-Style Salmon

Howard L. Puckett; Melanie J. Clarke

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.

Yield: 4 servings (serving size: about 4 1/2 ounces)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 41%
  • Fat: 10.5g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 2.4g
  • Protein: 27.4g
  • Carbohydrate: 4.9g
  • Fiber: 0.6g
  • Cholesterol: 65mg
  • Iron: 0.8mg
  • Sodium: 532mg
  • Calcium: 26mg

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

Preparation

  1. Prepare grill.
  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.
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Grilled Pastrami-Style Salmon Recipe at a Glance
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