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    Recipes — oven grill

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    Puerto Rican style whole barbequed Huon Salmon

    We always get asked for recipes utilising a whole salmon and this is one of our best. Ideal for entertaining and feeding a group of 10 or more it takes just minutes to prepare and under an hour to cook. We guarantee it’ll impress even the most hard to please guest!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 12-15


        •    1 lemon (sliced)
        •    3 tbsps salt flakes
        •    1 tbsp onion powder
        •    3 tbsps garlic powder
        •    2 garlic cloves (sliced)
        •    1 tbsp ground tumeric
        •    2 tbsps ground oregano
        •    1/4 cup extra virgin olive oil
        •    1 tbsp ground black pepper
        •    1 tbsp sweet smoked paprika
        •    1 3.5kg Huon whole fillet salmon
        •    1 cup dill sprigs (plus extra for garnish)


    1. Make sure the salmon is cleaned and scaled. Rinse well in cold water and dry with kitchen paper. Make eight deep cuts on both sides of the salmon and fill the belly cavity with the lemon slices, garlic and dill.

    2. Place onto an oven tray and pre heat a hooded barbecue on high for 10 minutes.

    3. Combine two tablespoons of the adobo seco with the olive oil and brush all over the salmon. To make the adobo seco mix combine the salt, pepper, garlic powder, oregano, tumeric, onion powder and sweet smoked paprica in a bowl.

    4. Barbecue at 175°C with the hood down for 40 minutes or until just cooked in the centre.

    5. Present on a platter garnished with fresh dill sprigs.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/puerto-rican-style-whole-barbequed-salmon/

    The Best Tandoori Prawns

    The best tandoori prawn with a recipe for an easy marinade that only takes a few minutes. This Indian appetizer is grilled which lends it a smoky flavor.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2


    For the marinade:

        •    salt to taste
        •    1 lemon (juice of)
        •    ¼ cup Hung Curd
        •    1 tsp chili powder (red)
        •    ¼ tsp turmeric (powder)
        •    ½ tsp garam masala (powder)
        •    1 tsp coriander (heaping powder)
        •    1 tsp ginger garlic (heaping fresh paste)

    For the prawns:

        •    a pinch of salt
        •    1 lemon (juice of)
        •    2 tbsps butter (melted)
        •    ½ tsp chili flakes (optional)
        •    2 tbsps coriander (chopped)
        •    12 prawns, deveined and cleaned
        •    chat masala and chopped coriander for garnish
        •    1 mango (ripe, peeled and chopped for the mango chutney)


    1. Add all the ingredients listed under marinade to a bowl, and combine.
    2. Add prawns to the marinade and set aside. I recommend marinating these for at least half an hour and up to two hours for better flavor.
    3. In the meanwhile, to make the mango chutney, blend mangoes, lemon juice and salt in a blender till pureed. Add the chopped coriander and pulse for 5 seconds till you see bright green specks. Sprinkle with chili flakes if using.

    For use oven:

    1. Once the prawns have finished marinating, pre-heat oven to 220 degree celcius.
    2. Skewer the prawns using the equipment provided with your oven, brush them with melted butter and grill for 10-12 minutes. Brush once more at 5 minutes and then right before serving.

    For use stovetop:

    1. Alternatively, if you don’t have an oven, heat a grill pan on the stove. Add some butter to the pan.
    2. Once hot, arrange prawns on the pan so that they don’t overlap and sear on high heat for a minute on either side.
    3. After one minute, reduce the heat to medium and cook for 5 more minutes. Prawns cook pretty quickly so be careful about the cooking time. Brush once more with butter right before serving.

    To serve:
    Sprinkle with chat masala and chopped coriander and serve with the mango chutney.


        •    The cooking time may change by a minute or two depending on the size of prawns.

        •    If you don’t have a grill pan for the stove top method, use a regular pan but there won’t be any grill marks.

        •    Tandoori Chicken or Prawns are usually red in color due to added food coloring. None of that stuff has been used in this recipe.

    This great family recipe is thanks to My Food Story Recipes at https://myfoodstory.com/the-best-tandoori-prawns-recipe/

    Teriyaki Beef Foil Packets

    Teriyaki Beef Foil Packets - made with tender steak, broccoli, bell peppers, mushrooms and potatoes tossed in a sweet and savory Asian-inspired sauce. These bake up perfectly in the oven on a busy weeknight - or toss them on the grill for a weekend summer cookout.

    Prep Time

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


        •    1 cup broccoli florets
        •    1 small red bell pepper chopped
        •    freshly chopped parsley for topping
        •    1/3 cup sliced mushrooms (I used Shitake)
        •    sea salt and freshly ground black pepper to taste
        •    1/2 cup Soy Vay®’s Veri Veri Teriyaki® Marinade and Sauce divided
        •    1/2 lbs Rib-eye steak cut into 1 1/2" pieces can also use T-bone, Filet Mignon or strip steak
        •    1 cup potatoes cut into 1 - 1 1/2" chunks I used Russet but baby Yukon or baby red potatoes would work as well


    1. Preheat grill to medium-high or oven to 450°F.

    2. Season steak with salt, pepper and 3 tablespoons of Soy Vay®’s Veri Veri Teriyaki® Marinade and Sauce.

    3. Add mushrooms, potatoes, broccoli and bell peppers in a large bowl. Add sesame oil and remaining Soy Vay®’s Veri Veri Teriyaki® Marinade and Sauce and toss to combine. Gently stir in the steak.

    4. Cut four 18 x 12 inch squares of foil* and divide mixture evenly among each packet.

    5. Fold the foil over the steak and seal to close off the packets.

    If cooking on the grill:

    1. Place foil packets onto the grill and close the lid. Grill for 12 minutes, then flip over and grill for an additional 7-8 minutes. (If you like a nice char on your steak, add them directly to the grill during the last few minutes)
    2. Remove from heat and allow to stand for 10 minutes, to steam the potatoes.
    3. Sprinkle with fresh parsley and additional black pepper, if desired.

    If cooking in the oven:
    Place foil packets on a baking sheet and cook for 18 minutes (rotating tray once). Open foil packets then return to oven and turn to broil. Cook for an additional 2-3 minutes, or until steak is slightly charred. Remove baking sheet from oven. Seal the packets again and allow to stand for an additional 6-8 minutes so the potatoes continue to steam and cook. Sprinkle with fresh parsley and additional black pepper, if desired.

    This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/teriyaki-beef-foil-packets/

    Duck Pastrami

    Building on past pastrami success, I changed things up by using duck instead of beef. The salty, peppery, and luscious fat is something to lust over.

    Prep Time

        •    Prep and cook time: 3 day & 5 hours
        •    Yield: Serves 8-10


    For the cure:

        •    3/4 tsp pink salt
        •    1/4 cup Kosher salt
        •    1/2 tsp ground ginger
        •    1/2 tsp ground cloves
        •    2 tsps ground coriander
        •    1/2 tsp granulated garlic
        •    2 tsps dark brown sugar
        •    1 tsp ground juniper berries
        •    2 tsps ground black pepper
        •    4 pounds skin-on boneless duck breast (about 4 large breasts each)

    For the rub:

        •    1/2 tsp granulated garlic
        •    2 tsps coarsely ground juniper berries
        •    3 tbsps coarsely ground black pepper
        •    1 1/2 tbsps coarsely ground coriander seed
        •    1-2 fist-size chunks of light smoking wood, such as apple or cherry


    1. For the Cure: in a small bowl, mix together salt, 2 teaspoons pepper, 2 teaspoons coriander, brown sugar, 1 teaspoon juniper berries, pink salt, ginger, garlic, and cloves. Coat duck breasts entirely with cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 72 hours, flipping bag twice a day.

    2. Remove duck breasts from bag and wash as much cure off as possible under cold running water. Place breasts in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.

    3. For the Rub: mix together black pepper, coriander, juniper berries, and garlic powder in a small bowl. Coat duck breasts entirely with rub.

    4. Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place duck breasts in, skin side down, and smoke until an instant read thermometer registers 165°F when inserted into center of breasts, 1 1/2 - 2 hours.

    5. Remove from smoker and let rest for 10 minutes. Slice and serve immediately, or store in refrigerator up to a week, slicing and serving as needed. For best results, steam slices to reheat.

    This great family recipe is thanks to Serious Eats Recipes at https://www.seriouseats.com/recipes/2013/03/duck-pastrami-recipe.html

    Huon Salmon Pizza by Massimo Mele

    Growing up Massimo’s parents owned a popular Italian restaurant in Hobart and Massimo still spends a lot of time in the kitchen with his Mamma Maria whenever possible. Staying true to his heritage has served Massimo well over the years so when working together to create some new Huon Salmon recipes it made sense to stick to his roots and serve up some of his favourites with a Huon Salmon twist!

    Prep Time

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


        •   200g Premium Cold Smoked Huon Salmon
        •   125g Ricotta
        •   20g Capers (drained)
        •   50ml Extra virgin olive oil
        •   100g Shredded mozzarella
        •   1/2 Red onions, peeled and finely sliced
        •   Polenta for dusting
        •   1/2 Lemon
        •   1/2 Bunch of chives
        •   DOUGH
        •   14g Dry Yeast
        •   25g Salt
        •   600ml Warm Water
        •   900g 00 Flour (strong/pasta/pizza flour) extra virgin olive oil


    1. Mix yeast and water and set aside for 15 minutes or until the mix is frothy. Remember that yeast is a living thing so it needs to be treated with care.
      If your mix does not bubble up and go crazy, your yeast is old or your water is too cold (or even too hot)!

    2. Sieve flour and salt into a mixing bowl, add honey and start to mix through the flour. Add water and yeast mix to the flour while mixing, but only a little bit at a time.

      TIP: A little tip when making pizza at home is to turn the heating up inside just a little if its cold outside. In summer it won't be an issue, but the biggest tip I'll give you is to try and control the temperature as much as possible!

    3. If you're using a machine mixer, work the dough for 6-7 minutes. If using your hands (which I recommend) then 10-12 minutes of kneading the dough will be perfect.

      TIP: When kneading the dough treat it like a firm massage. This will work the gluten. Rest the dough for two hours on the kitchen bench so it can double in size. You will need to knead it again for a minute or so.

    4. Oil two large oven trays and split your dough into two. Dust the trays with the polenta.
      You will need to now push the dough into the edges of the tray and adjust the pizza accordingly.
      Now you're ready for the really fun bit–the toppings!

    5. Preheat your oven to the hottest setting while you sort out your toppings.

    6. Begin by spreading ricotta onto the rolled out pizza base.

      TIP: If the ricotta is too firm, add a little bit of milk to make it easier to work with. Now place your sliced red onions around the pizza, add the capers and shredded mozzarella. Place pizza(s) into the hot oven and cook for 10 minutes.

    7. Once your pizza is beginning to become golden-brown, remove from pizza tray and finish cooking on oven grills for a further five minutes. This allows moisture to be removed from the centre of your pizza.

    8. Finally, take the pizza out of the oven and place your Cold Smoked Huon Salmon on the pizza and mix olive oil and lemon juice with chopped chives and scatter on the pizza. Season with cracked pepper to finish, and more ricotta on top if you wish!

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-salmon-pizza-massimo-mele/