Premium Tasmanian salmon fillets seasoned with native pepper berry, creating a sophisticated dish where the berry's unique juniper-like spice perfectly complements the rich fish.
Recipe Details
Ingredients
- 4 x 180g Tasmanian salmon fillets, skin on
- 1 tbsp ground pepper berry (native Australian pepper)
- 45ml extra virgin olive oil
- 1 large lemon, zested and juiced
- 1 tsp Australian sea salt flakes
Instructions
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Preheat your oven to 200°C (400°F). Remove 4 x 180g Tasmanian salmon fillets from the refrigerator 20 minutes before cooking and pat dry with paper towels.
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In a small bowl, combine the 1 tbsp ground pepper berry (native Australian pepper), 1 tsp Australian sea salt flakes, and lemon zest from the 1 large lemon. This native spice blend will create a beautiful aromatic crust.
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Rub the salmon fillets all over with 2 tablespoons of 45ml extra virgin olive oil, then generously coat the flesh side with the pepper berry mixture, pressing gently to adhere.
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Heat an oven-safe skillet over medium-high heat with the remaining 45ml extra virgin olive oil. Place salmon skin-side up and sear for 3-4 minutes until the spice crust is golden and aromatic.
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Flip the salmon carefully to skin-side down and transfer the skillet to the preheated oven. Bake for 6-8 minutes until the fish flakes easily and reaches an internal temperature of 63°C (145°F).
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Remove from oven and immediately drizzle with fresh lemon juice from the 1 large lemon. Let rest for 2 minutes before serving to allow the pepper berry flavours to settle.
Tips
Pepper Berry Profile: Native pepper berry has a complex flavour - initially sweet, then developing a peppery heat with juniper and eucalyptus notes. If unavailable, substitute with 2 teaspoons black pepper mixed with 1 teaspoon ground juniper berries.
Skin-On Benefits: Keeping the skin on helps protect the delicate flesh during cooking and adds extra flavour. The skin should be crispy when properly cooked.
Temperature Control: Salmon is best when slightly translucent in the centre. Don't overcook as it will become dry and lose its silky texture.
Quality Matters: Tasmanian salmon is renowned for its clean taste and firm texture. If unavailable, choose the freshest, highest-quality salmon available.
Make-Ahead Spice Blend: The pepper berry seasoning can be mixed up to a week ahead and stored in an airtight container.
Serving Suggestions: Pair with roasted native vegetables like saltbush potatoes, steamed asparagus, or a simple watercress salad. The unique pepper berry spice works beautifully with both Australian and European flavours.