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‘Sugar and Spice’ Cured Huon Salmon

  • 48 hours
    Preparation
  • 5 mins
    Cooking
  • 6-8
    Serves

  • 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

  1. 1
    Blend all dry ingredients for 30 seconds
  2. 2
    Lay out sheets of cling film onto the kitchen bench wide enough to warp the salmon fillet in.
  3. 3
    Place the salmon fillet skin side down on to the cling film.
  4. 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. 5
    Finally drizzle the gin over and wrap up tightly.
  6. 6
    Place onto a tray and refrigerate. For best results turn the fillet every 8 hrs
  7. 7
    48 hrs later you will have a perfectly cured salmon fillet ready to eat.