Pastrami Salmon Paleo Wrap

Straight out of the Primal Cravings cookbook, we are serving up one of the best wild salmon dishes in town!  Or should I say wrap??  This is Dan from Primal4Life bringing you a ”Pastrami Salmon Paleo Wrap.”  With a kick-butt brine, this recipe takes salmon to a whole different level…  I have had similar salmon dishes, wraps, etc, but I’ve never had one that tasted quite this nice.  Thanks to a great recipe from a great cookbook, packed with over 125 Paleo recipes, you too can easily make something of this caliber.

And with the help from a few awesome Paleo items that you can easily obtain through Julian Bakery, you can make it that much better.  Yeah, the same place where you can get your Paleo Wraps and Paleo Bread…. They offer some of the best ingredients to make your meals come alive with minerals, nutrients, lots of healthy “stuff” and more taste too!  Plus just about everything that Julian Bakery offers is free of soy, GMO’s, grains, gluten…. Well duh, that’s why they are top notch for PALEO stuff!!!!



  1. In a large pot, bring water, coconut crystals, and salt to a simmer.  Stir occasionally until salt and sugar are dissolved.

  2. To a small sauté pan, add ginger, coriander, juniper berries, cinnamon sticks, bay leaves, peppercorns, and mustard seeds.  Heat over medium-low and toss the spices around until you start to hear them snap, crackle, and pop.  Remove from heat and stir the spices into the hot sugar-salt solution.  Add the garlic.  Let the brine cool to room temperature.

  3. Transfer the brine to a large container or bowl, then add the salmon.  Cover the container with a lid or plastic wrap and place in the refrigerator.  Allow the salmon to marinate for at least 24 hours, but no more than 48 hours or the salmon will be too salty.

  4. After marinating, remove salmon from brine and pat dry with paper towels.  Discard the brine.

  5. In a large sauté pan, melt a tablespoon of oil over medium heat.  Sear the salmon until a crust forms on the outside.  Do not over sear.  The inside of the fish should be very slightly underdone.  Depending on the thickness of your salmon, sear about 3 minutes per side.

  6. Serve with sauerkraut and a good mustard in a Paleo Wrap.

Prep Time:

• 24-48 hours

Cook Time:

• 10 minutes

With the enhanced ingredients, like Coconut Secret’s Raw Coconut Crystals and Quantum Pink Salt, we ensured that this wild salmon had the best of the best.  Terms like “low glycemic”, “GMO Free”, “Organic”, “Unrefined” and “Unbleached” are just a few tossed around for the Coconut Crystals…  It’s like the best brown sugar you’ve ever had, and would you believe that it actually has vitamins and amino acids to give you that extra boost?   And cooking our fish in the one and only Nuco Liquid Premium Coconut Oil, we are sealing the deal on making sure we have the best GMO-free, organic coconut oil…. The fact that it’s pourable is a bonus, leaving us with no spoons or forks leaving oil marks on our counter!  When it comes to the Quantum Pink Salt, I’m sure you’ve heard me talk about it (highly) a hundred times…  Just do it!  For a great blend of tasty, but not overpowering, salts, click here!

Finally, we wrap this meal up with the best wraps around; A Paleo Wrap!  Talk about GMO-free, organic, soy free, dairy free, gluten free, and packed with healthy coconut!!!  Just 4 net carbs, only 70 calories, and strong enough to hold just about anything you can shove in its way.  I love em, and I make sure I stock up with the deal of all deals; the 49 count pack!

So make sure you go to for the items used to make this delicious meal… The wild salmon had a great taste and it wasn’t overcooked by any means thanks to this recipe’s wonderful brine….  And accompanied by the lovely Paleo Wrap, some mustard and sauerkraut, I was lovin’ life!  

And don’t forget your Paleo Chocolate!   



 Also Check Out: 

Paleo Waffles / Paleo Wraps / Almond Thin Crackers

Julian Bakery YouTube Channel / Twitter Facebook


Instagram did not return a 200.

Follow Us!