Skip to main content
Menu
Search
Submit
Close
Home
About Us
The Huon Way
Products
Company
Leadership
Sign up to our newsletter
Sustainability
Projects
Community
Partnerships
Community Support
Donations
Recipes
Join Us
Why Huon
Current Jobs
Expressions of Interest
Contact us
‘Sugar and Spice’ Cured Huon Salmon
48 Hours Preparation
5 Mins Cooking
Serves 6-8
Back to all recipes
Ingredients
1/2
Side of fresh Huon Salmon
1 cup
Icing sugar
1/2 cup
Sea Salt
2
Lemons, zest only
2
Limes, zest only
1/2 tsp
Cardamon, ground
1/2 tsp
White pepper, ground
1 tsp
Juniper berries, finely crushed
1/4 cup
Gin
Method
1
Blend all dry ingredients for 30 seconds
2
Lay out sheets of cling film onto the kitchen bench wide enough to warp the salmon fillet in.
3
Place the salmon fillet skin side down on to the cling film.
4
Sprinkle the sugar cure over the fillet. Concentrate more of the cure on the thicker part of the fillet. This will stop over curing the thin tail end.
5
Finally drizzle the gin over and wrap up tightly.
6
Place onto a tray and refrigerate. For best results turn the fillet every 8 hrs
7
48 hrs later you will have a perfectly cured salmon fillet ready to eat.
Related Recipes
20
mins
Maple Bourbon Glazed Salmon Fillet
10
mins
Huon Salmon Autumn Bowl
1
min
Huon Lemon & Herb Crumb
10
mins
Deconstructed Grilled Huon Salmon Mornay
5
mins
Grilled Salmon with Risoni and Feta Salad
15
mins
Huon Salmon Cob Loaf
20
mins
Huon Salmon Sliders with chipotle, avocado mayo
10
mins
Roasted Huon Salmon with Sprouted Broccoli, Lemon and Almonds