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Huon Salmon with Texas Slaw

An old time classic, this fresh take on slaw will have the whole family asking for seconds! A great mid-week meal for the whole family and who doesn’t love a bit of bbq sauce!

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4


    •    4 140g Fresh Huon Salmon Portions
    •    1 Cup savoy cabbage, thinly sliced
    •    1/2 Cup carrot, shredded
    •    1 Cup spring onion, thinly sliced
    •    1 Cup ranch dressing
    •    1 tbsp BBQ sauce


  1. Sprinkle each fresh Huon Salmon portion with sea salt directly onto the skin. Leave for 10 minutes
  2. Meanwhile combine the sliced cabbage, carrot and ½ cup spring onion with the ranch dressing
  3. Heat a large frypan with a little rice bran oil or spray. Place each salmon portion skin down and hold in place with a spatula for 15 seconds.
  4. Cook skin down for 1-2 minutes then turn over. Brush with BBQ sauce, reduce heat and cook for a further 2-3 minutes. Remove from the heat and rest for 3 minutes in a warm area.
  5. Serve each portion on the Texas slaw with remaining spring onion and Ranch dressing - alternatively serve with tempura onion rings and lime wedges

This great family recipe is thanks to Huon Aqua at


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