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Anise-Scented Cured Salmon



0 portion(s)

  • 5 whole star anise
  • 1 tsp black peppercorns
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 250 g brown sugar
  • 250 g sea salt
  • 2 sprigs Thyme
  • 1 tasmanian salmon fillet, pin bones removed

Recipe's preparation

  1. Place spices into mixing bowl and mill 10 sec/speed 9.

  2. Add sugar, salt and thyme and chop 5 sec/speed 5.

  3. Evenly coat both sides of the salmon fillet with spice mix. Place in a non-porous dish, cover with cling wrap and leave in refrigerator overnight to cure.

  4. Turn the fillet over in the morning and return to the refrigerator for a further six hours. Salmon should be opaque and firm to touch without being tough and dry.

  5. Quickly rinse fillet under cold running water and pat dry with paper towel.

  6. Serve sliced as thinly as possible.



Serve atop a potato rosti, pikelet or your favourite bread, topped with a dollop of crème fraiche.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • What weight should the salmon

    Submitted by trishv11 on 17. September 2013 - 22:11.

    What weight should the salmon be? For the ratio of sugar and salt to correctly cure the fish the fish fillet weight should be specified.


    But sounds nice

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