Baked Fillet of Huon Salmon with a Pastrami Rub

This recipe from Terry Clark at Monty’s on Montpelier will give you and your friends a whole new flavour experience. The combination of brining, baking and the salty rub will leave you all wanting more and with it’s dark and moody colours provide a great centrepiece for the dinner table.

Baked Fillet of Huon Salmon with a Pastrami Rub
24 Hours
25 Minutes

  • 1 trimmed Huon Atlantic Salmon fillet, skin on, pin-bones removed
  • For the brine
  • 3lt water
  • 70g salt
  • 70g raw sugar
  • 25ml white wine vinegar
  • 3 cloves garlic, peeled and crushed
  • 4 bay leaves
  • 4 sprigs thyme
  • 4 sprigs rosemary
  • 20 black peppercorns, crushed
  • 10 juniper berries, crushed
  • 1 orange, juiced
  • For the pastrami rub
  • 10g sea salt flakes
  • 10g raw sugar
  • 2g ground ginger
  • 3g black peppercorns
  • 2g allspice
  • 6g coriander seeds
  • 3g chilli flakes
  • 2g garlic paste