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Crispy Moroccan Huon Salmon with Garlic Yoghurt Sauce

Crispy skin Huon Salmon dusted with the tangy lemony flavour of Moroccan Spices and minty yoghurt will have everyone licking their plates – guaranteed!

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4


    •   4 140g Huon salmon portions
    •   1 Tbsp Huon Moroccan Spice
    •   1 Cup Full fat yoghurt

    •   1/2 Cup Fresh mint, finely chopped
    •   1 Clove Garlic: Finely chopped
    •   Green salad to serve


  1. To make the yoghurt sauce, combine yoghurt, mint and garlic with a pinch of salt in a small bowl. Pop in the fridge while you cook the salmon.
  2. Drizzle 1 tablespoon olive oil over both sides of each portion and rub each portion with 1 teaspoon of Moroccan spice mix.
  3. Heat a large non-stick frypan over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, add salmon portions, skin-side down, and sear until skin is golden brown and crispy, 4 to 6 minutes.
  4. Carefully flip the salmon and cook for further 2 minutes.
  5. To serve, place a generous spoon of yoghurt sauce on a plate, top with a Huon Salmon portion and serve with a green salad.

This great family recipe is thanks to Huon Aqua Recipes at


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