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BBQ Huon Salmon skewers

Heaven on a stick? We think so. Fire up the BBQ, bring the Huon Salmon and you’ll see what we mean.

Prep Time

    •    Prep time: 25 minutes
    •    Cook time: 5 minutes
    •    Yield: Serves 4


    •    2 x 140g Fresh Huon Salmon portions - skin off
    •    1/2 cup Ponzu sauce
    •    1/2 Cup Oyster Sauce
    •    1/2 Red Onion - very thinly sliced
    •    1 cup Coriander leaves picked
    •    Steamed rice to serve


  1. Mix the ponzu and the oyster sauces in a large bowl. Cut the salmon into bite size pieces then add to the sauce mix.
  2. Allow to marinate for 20 minutes. Then thread the salmon onto 8 metal skewers.
  3. Preheat a BBQ hotplate to hot and add a slick of oil. Cook the salmon until the edges start to turn a lovely caramel colour. About 2 minutes each side. Be very gentle so the salmon doesn’t break, and only turn once.
  4. Serve with sliced red onion and coriander scattered over steamed rice. * Ponzu sauce and Oyster sauce is available in the Asian section of the supermarket.

This great family recipe is thanks to Huon Aqua Recipes at


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