Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

A cross between a slow-roasted side of salmon and “pastrami” smoked salmon, this is a killer centerpiece for a meal any day of the week. It’s special enough for company, and it’s delicious enough to just go to town on all by yourself. (And the leftovers are great!)To capture the distinctive smoky and spicy flavors of pastrami, we double up on the smoke with liquid smoke in a brown sugar glaze and a brief spell in a cold smoker. A coarsely ground mix of spices traditionally used on pastrami—black pepper, coriander, yellow mustard, fennel, juniper, and chile—sticks to the glaze, so you have a bit of that pastrami spice in every bite. And a low-and-slow roast cooks the interior to the perfect temp, with a final blast on the broiler to crisp and brown the exterior.

Slow-Roasted Pastrami-Spiced Salmon