Tasmanian Pepperberry Cured Huon Salmon


  • 1 side Fresh Huon Salmon
  • 1 cup Rock Salt
  • 1/4 cup Tasmanian pepperberries
  • 1/4 cup Fine salt (pure lake salt)
  • 2 tbsp Sugar
  • 1.5 tbsp White spirit - (Gin, vodka, aquavit, Willie Smiths schnapps)


  1. 1
    Place fine salt, pepperberries and sugar into a spice grinder or mortar and pestle and grind until fine.
  2. 2
    Mix with rock salt and spirit to form a rough paste.
  3. 3
    Lay clingwrap out on bench and spread 1/3 of the cure over the centre of it.
  4. 4
    Place the salmon on top of the cure and spread the remaining salt cure over and around the fillet.
  5. 5
    Wrap clingwrap very tightly around fish and cure and add a few more clingwrap layers.
  6. 6
    Place into a container and sit a plate on top, weighted with something such as a dinner plate
  7. 7
    Sit in the refrigerator for 48 hours, turning every 12 hours or so. Salmon will be cured when it is firm to the touch.
  8. 8
    Remove from the fridge and container and wipe salt cure off.
  9. 9
    Then gently run a sharp knife under the skin to remove and slice salmon thinly to serve.