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Baked Huon Salmon with Pistachio Crust

Scott Gooding has done all the work here – you just choose what you’d like to serve it with! Boiled new season potatoes, a simple salad or roasted vegies. This is a dish to take you right through the year!

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4-6


    •    1 Full side of Huon Salmon
    •    2 Fronds of fennel bulbs
    •    1/4 Bunch of Dill
    •    2 Pistachios - Handfulls
    •    2-3 Tbsp Olive Oil
    •    1 Lemon zest
    •    Sea salt

    •    Black pepper


  1. Pre-heat oven to 180 degrees.
    Lay side of Huon Salmon on some baking paper in a baking tray. Add nuts, dill, lemon zest and fennel fronds in a blender or bar-mix and process on a low speed.
  2. Oil should start to leech from nuts after 20 seconds or so. Add more oil until the mixture holds together.
    Spread the nut mixture over one side of the fish ensuring its spread evenly.
    Season and pop in the oven for 20 minutes (times may vary according to size of the salmon). Remove from the oven and allow to rest for 5 minutes.

This great family recipe is thanks to Huon Aqua Recipes at


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