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    Recipes — Tasmania Huon Salmon

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    Huon Salmon Lollypops

    Prep Time

        •    Prep time: 25 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 20


        •    500g Fresh Huon Salmon
        •    2 Spring onions
        •    1/2 White onion - minced
        •    1 Garlic Clove - minced
        •    1 tbsp Olive Oil
        •    2 tbsp Lemon juice
        •    1 tbsp Soy Sauce
        •    1/4 tsp Ginger - minced
        •    100g Japanese (kewpie) mayonnaise
        •    150g Crispy Shallots
        •    2tbsp Wasabi paste (or Freshly grated if you can get it)


    1. To make the dressing combine, white onion, garlic, olive oil, lemon juice, soy sauce, ginger and 30ml of chilly water into a bowl. Mix all ingredients and have a taste. The flavour should be tart and a little salty. Let the mixture sit for 30 minutes then taste again.
    2. Slice Huon Salmon into sushi size pieces (quite thin) and marinate in mixture for 5 minutes.
    3. Once marinated remove from dressing and using a small bamboo skewer, wrap the fish around skewer to resemble a lollypop.
    4. Squeeze some wasabi mayo on top, garnish with crispy fried shallots and spring onions. For a great looking centre piece, serve lollypops on banana leaves.

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

    Herb-Roasted Salmon with Fingerling Potatoes

    This recipe references other recipes because it's part of a series of three quick and easy dinner recipes with one grocery list and game plan!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    1 lemon, zested and juiced
        •    1½ tablespoons flaky sea salt
        •    2 pounds fingerling potatoes, large potatoes halved lengthwise
        •    3 tablespoons extra-virgin olive oil, divided
        •    Freshly ground black pepper, to taste
        •    Two 6-ounce salmon fillets
        •    Kosher salt, to taste
        •    2 tarragon sprigs, finely chopped
        •    ¼ bunch Italian flat-leaf parsley, finely chopped
        •    8 basil leaves, finely chopped
        •    1 garlic clove, finely chopped

    Bitter Greens With Citrus Dressing:

        •    1 cup frisée (or watercress)
        •    1 cup mixed greens
        •    ½ cup Italian flat-leaf parsley, stems removed and leaves left whole
        •    ½ orange, zested and juiced
        •    ½ lemon, zested and juiced
        •    2 teaspoons whole grain mustard
        •    ¼ cup extra virgin olive oil
        •    Kosher salt, to taste
        •    Freshly ground black pepper, to taste


    1. Preheat the oven to 425°F. Blend the lemon zest and sea salt in a small bowl with your fingers. Toss the potatoes on a large baking sheet with black pepper and 2 tablespoons of olive oil and arrange them in a single layer. Roast the potatoes for 25 minutes, then remove the baking sheet from the oven and toss with the lemon-salt mixture. Return to the oven and continue to roast until the potatoes are golden-brown and tender when pierced with a sharp knife, about 5 minutes more. Transfer half the potatoes to a container and reserve for the bean and potato salad.
    2. While the potatoes are roasting, season the salmon fillets with salt and pepper. Mix together the tarragon, parsley, basil, garlic and the remaining tablespoon of olive oil in a medium bowl. Spread the herb mixture over the salmon fillets and place the salmon in a small baking dish. Roast until the fish is flaky and almost cooked through, about 10 minutes. Remove the dish from the oven, cover with aluminum foil and set aside to rest for 10 minutes.
    3. Make the citrus dressing: In a small bowl, whisk together the zest and juice from the lemon and orange with the mustard and olive oil. Season with salt and pepper. Add the frisée, mixed greens and parsley leaves to a medium bowl and drizzle half of the dressing over (reserve the rest for the green salad) Toss to coat and season with salt and pepper.
    4. To serve, place a salmon fillet on each plate and drizzle with lemon juice. Divide the potatoes and dressed salad between the two plates and serve.


        •    FThe mixed greens in the salad temper the assertive flavor of the frisée. Feel free to substitute in other greens such as watercress or arugula for the frisée.

        •    Store the roasted potatoes (cooled completely) and half the salad dressing in airtight containers in the fridge for the bean and potato salad later in the week. Shake the dressing vigorously before using.

    This great family recipe is thanks to BuzzFeed Recipes at https://www.buzzfeed.com/emofly/quick-and-easy-salmon-recipe

    Huon Smoked Salmon Breakfast Salad

    Salad for breakfast? Yes please! Protein from the Huon Salmon and the eggs will keep you going til lunch.

    Prep Time

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


        •    2 100g Huon Cold Smoked Salmon
        •    2 cups Mushrooms, sliced
        •    4 Eggs boiled for seven minutes and peeled
        •    2 Cups Mixed lettuce leaves
        •    1/2 Punnet Cherry tomatoes, halved (we used yellow ones)
        •    2 Avocadoes, peeled and sliced
        •    4 Breakfast radishes, thinly sliced
        •    2 Tbsp Olive oil


    1. Heat a frypan over medium heat and cook the mushrooms in a little olive oil or butter until golden.
    2. Meanwhile, arrange the salad leaves over four plates, then scatter the cherry tomatoes and sliced breakfast radishes over the leaves.
    3. Arrange avocado and halved eggs then the warm mushrooms and top with generous pile of Huon Smoked Salmon.
    4. Finish with a sprinkle of olive oil on each plate and season with salt and lots of black pepper.

    This great family recipe is thanks to Huon-Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-smoked-salmon-breakfast-salad/

      Spicy Honey Huon Salmon with Sweet Corn + Avocado Salad

      The title says it all, a lip smacking crunchy corn salad with sweet and spicy Huon Salmon.

      Prep Time

          •    Prep time: 15 minutes
          •    Cook time: 10 minutes
          •    Yield: Serves 4


          •   4 x 140g Huon salmon portions, skin on
          •   3 Tbsp Honey
          •   1/2 tsp Sriracha chilli sauce
          •   1 Lime (the juice of)
          •   1 tsp Light brown sugar
          •   3 Corn Cobbs (large)
          •   2 Avocado's (large)
          •   1 Cup Cherry Tomatoes
          •   1/2 Cup Coriander Leaves


      1. In a small bowl, whisk together the honey, sriracha sauce, lime juice and brown sugar. Set aside.
      2. Preheat a char-grill pan over high heat. Cook the corncobs for 8 minutes, turning, or until charred and just cooked.
      3. Remove from heat and cut the kernels off the cob and combine them in a bowl with the avocado, tomatoes, coriander. Season to taste with salt & pepper, add 1 tbs of olive oil. Set aside while you cook the salmon.
      4. Heat a non-stick frypan with 1 tbs of olive oil over medium-high heat. Season the salmon portions and place skin side down in the pan. Cook for 3 minutes then turn the salmon over and pour a little sauce over each piece and cook for another 3-4 minutes.
      5. Serve the Huon Salmon with the corn and avocado salad and spoon over any remaining sauce. Serve with a wedge of fresh lime.

      This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/spicy-honey-huon-salmon-sweet-corn-avocado-salad/

      Parchment Poached Salmon with Thyme and Oranges

      I am going to share with you how I prepared my salmon pouch but you can add any veggies you would like, any herbs that you enjoy and any spices that rock your world.  Do you see how this works?  I will proved you with the basics of how to fold the paper, cook the fish and what I used but you have the ultimate control over what is put inside.  The only thing that will take longer to cook are potatoes unless they are cut up very small.  Other than that...go crazy and create parchment pouches for your family.

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 25 minutes
          •    Yield: Serves 4-6


          •   1.5 pounds of salmon, cut into 2 inch wide pieces (I was able to get 6 pieces)
          •   2 small zucchini's, cut at an angle into thin slices
          •   2 small carrots, peeled and then using the peeler I sliced curls of carrots
          •   2 blood oranges, peeled and sliced thin
          •   1 lemon, peeled and sliced thin
          •   1/2 cup of spinach PER pouch
          •   1 small red onion, sliced thin
          •   fresh thyme sprigs (about 2 per pouch)
          •   olive oil
          •   salt


      1. Preheat oven to 400 degrees.
      2. I would have all of your ingredients prepped and ready to go.  Cut you salmon into desired servings, find your olive oil and have the salt ready to season.
      3. Tear a piece of parchment paper about 20 inches long for each pouch.  Stack your veggies, fruit and salmon on one side.
      4. Drizzle olive oil over the top (the amount is up to you, some like more than others), season with salt and add the sprigs of thyme.
      5. Using the pictures below,  fold your parchment paper in half; starting on one side, fold the paper over each other and continue around to the other side.  The parchment should not come undone.  Take the end and tightly fold it under the pouch.
      6. Bake time should be 20 minutes.  Rest the pouches for 5 minutes.
      7. Serve the pouches on a plate or remove contents to a plate.  I have included a picture above of the salmon and veggies served on a plate.

      NOTE: To open pouches, I use a pair of scissors and cut down the middle with a few cuts to the left and a few to the right, this allows people to finish tearing their pouches.  Remember there is steam in the pouch, be very careful to not burn your fingers with the first cut.

      This great family recipe is thanks to Simply-Gourmet Recipes at http://www.simply-gourmet.com/2013/02/281-parchment-poached-salmon-pouches.html