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    Recipes — Tasmania Huon Salmon

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    Cedar Planked Huon Salmon with Lemon Beurre Blanc Sauce

    This recipe from Craig Will at Stillwater uses a cedar smoking technique to bring together warm yet irresistibly zesty flavours. A show stopper when entertaining, this dish can be cut to smaller pieces as hors d’oeuvres or larger pieces for the main event at your dinner party.

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 10


        •    50ml water
        •    1 cedar plank
        •    1 bunch chives
        •    20g fine sea salt
        •    2 lemons, juiced
        •    25g flying fish roe
        •    40g light brown sugar
        •    50g Huon Premium Caviar
        •    100ml white balsamic vinegar
        •    15g wasabi or mustard powder
        •    200g unsalted butter, cubed and cold
        •    To taste pea tendrils and shiso leaves for garnish
        •    1 Huon Salmon fillet, skin off, pin-bones removed


    1. Ask your fish monger to fillet and pin-bone the Huon Atlantic salmon, also removing the skin. Trim edges to fit onto cedar plank depending on the size of the fillet. Sprinkle over the salt, then sugar and brush with a damp pastry brush and leave for 45 minutes.

    2. In a medium saucepan, combine lemon juice, vinegar and water, reduce by half, reduce heat, then whisk in butter to make a beurre blanc (do not over heat as this will split the sauce).

    3. Add the fish roe and sliced chives to the sauce and keep in a warm part of the kitchen until required.

    4. Dust the salmon fillet with the wasabi powder then place plank onto a hot BBQ plate or over the BBQ bars, close lid and allow the wood to start burning. This will smoke the fish and cook it at the same time, keep an eye that the wood does not catch fire, if so remove from the heat and reduce heat on the BBQ and continue to smoke until the salmon is cooked (roughly 15-20 minutes). The fish will be firm to the touch when ready.

    5. Once cooked, remove from the heat and rest for 5 minutes. Then cut with a serrated knife, serve the fish on the plank, pour over the sauce and garnish.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/cedar-planked-huon-salmon-lemon-beurre-blanc-sauce/

    Huon Salmon with Red Miso, Lime, Egg Noodles & Asian Greens

    If you haven’t tried the combination of salmon with red miso paste then this is the dish to give it a go for the first time. The light and refreshing texture and flavours of the baby corn and bok choy provide the perfect accompaniment for the full salmon portion which is a heartier dish than many would initially think. This dish will happily fill the stomach of everyone in the family!

    Prep Time

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


        •    1 cup Baby corn
        •    3 Limes or lemons
        •    2 Bunches bok choy
        •    2 tbsps Rice bran oil
        •    440g Hokkien noodles
        •    1/2 cup Red miso paste
        •    4 x 140g Huon Salmon portions skin on


    1. Combine red miso paste and the juice of 3 limes. Place each portion of Huon Salmon into the red miso paste and coat liberally.

    2. Heat a large fry pan with the rice bran oil and, skin side down, place each Huon Salmon portion carefully into the pan.

    3. Turn over after 1-2 minutes. Add the baby corn, hokkien noodles and bok choy.

    4. Cook for a further 5-6 minutes until the bok choy is slightly wilted and the Huon Salmon is cooked through.

    5. Serve Huon Salmon on a bed of the noodles, baby corn and bok choy.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-salmon-with-red-miso-lime-egg-noodles-asian-greens/

    Berry Cured Huon Salmon

    This recipe from Ashley Davis at Pure South uses the traditional Scandinavian gravadlax technique with the addition of berries, which impart a wonderful flavour and colour on the fish. “The berries will vary throughout the seasons and are completely interchangeable. Blackberries provide a fantastic colour but can easily be swapped depending on what is in season. Enjoy!”

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 24 minutes
        •    Yield: Serves 12


        •    ½ bunch dill

        •    130g sea salt
        •    1 lemon (zest)
        •    85g raw sugar
        •    1 orange (zest)
        •    1 side Huon Salmon
        •    1 punnet raspberries
        •    1 punnet strawberries
        •    1 punnet blackberries
        •    3g Tazziberry or black peppercorns


    1. Ask your fish monger to fillet and pin-bone the Huon Salmon.

    2. Combine all of the ingredients (apart from salmon) in a blender and mix on high for 30 seconds, which will turn to a thick liquid.

    3. Place the salmon skin side down on baking paper in a suitable sized tray that will fit in the fridge.

    4. Completely cover the fillet with the berry mixture using the baking paper to trap in the liquid by using a standard office stapler. This will ensure maximum contact between the fish and the cure.

    5. Cling film and set aside in your fridge for at least 24 hours, but no longer than 36. The longer it is left the more firm the fish will become, but it will also take on more salt.

    6. After curing, remove the fillet from the tray and using a little water, rinse away the cure mix.

    7. Pat dry with paper towel or a cloth.

    8. Your fish is ready to be thinly sliced away from the skin. Serve with lemon and fresh salad.

    NOTE: This is a cured salmon dish and as such it requires 24 hours in the cure mixture.

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

    Lemon and Tarragon Huon Salmon Cakes

    When we say easy and delicious, we mean it! These Lemon and Tarragon Huon Salmon Cakes will have you cooking like a pro – with little time or effort!

    This recipe was created, photographer and styled by talented Huon Valley local Naomi Sherman from Blue Rust Images.

    Prep Time

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


        •    2 Eggs
        •    1 tbsp Lemon zest
        •    1 tbsp Dill, chopped finely
        •    600g Huon Salmon - Cooked flaked
        •    120g Fresh sourdough breadcrumbs
        •    1 tbsp Tarragon, fresh & chopped finely
        •    1/4 cup Aioli (a good quality or home made)


    1. Place all ingredients into a large mixing bowl and combine well.
      It’s best to use your hands to mix together.
    2. Using wet hands, shape the mixture into eight large patties.
    3. Heat a small amount of oil (approx. 1cm deep) in a wide, shallow pan on the stove.
    4. Add the salmon cakes in batches, cooking until golden on each side and turning carefully.
    5. Rest on a paper towel before serving. Serve with salad or vegies!

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

    One Pan Teriyaki Huon Salmon

    We’re a big fan of this one pan recipe and whoever does the washing up in your household will be too!

    Imagine coming home from work and being able to sit down to a delicious healthy dinner in less than 20 minutes AND with hardly any washing up to do.

    That’s our idea of the perfect mid-week dinner solution! Thanks goes to the awesome Lyndi Cohen for this one pan Huon Salmon sensation!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 2


        •    1 Carrot
        •    1/2 Broccoli
        •    3 tbsps Honey
        •    1/2 Red Capsicum
        •    1/4 Cup Soy Sauce
        •    1 tsp Sesame Seeds
        •    1/2 tsp Grated Garlic
        •    1/2 tsp Grated Ginger
        •    1 cup Sugar snap peas
        •    3 tbsps Extra Virgin Olive Oil
        •    2 140g Huon Salmon portions
        •    1 lge Scallion/shallot, chopped


    1. Preheat oven to 200c. Arrange vegetables and salmon lined baking tray.
    2. Mix the soy sauce, honey, olive oil, ginger and garlic together and pour over the salmon and vegetables. Sprinkle with sesame seeds and bake for 15 minutes. Garnish with Shallots.

    TIPS: Love it spicy? Add freshly chopped chilli to the marinade or garnish. Gluten intolerant? Sway the soy sauce for tamari!

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