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The Ultimate Crispy Skin Huon Salmon and Chips

Could this be the perfect fish and chips recipe? This will please everyone in the family!

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4


    •    3 Lemons
    •    1 cup Milk
    •    1 cup Cream
    •    1 Dill (bunch)
    •    4 Bay Leaves
    •    150g Canola Oil
    •    1/4 cup mint leaves
    •    1 tsp Pepper berries
    •    1 tsp Sea Salt Flakes
    •    Pinch Sea Salt flakes
    •    300g Baby green peas
    •    Pinch Cracked black pepper
    •    4 Huon Salmon portions (skin on)
    •    2 Large sweet potato (peeled and sliced thickly)


  1. Preheat oven to 190 degrees Celsius.

  2. Sprinkle the skin of each portion with sea salt flakes and pepper.

  3. Heat a large non-stick fry pan with a little ghee and carefully place each Huon Salmon portion into the pan skin side down and cook skin side down for 2 minutes before turning the salmon over for another 5 minutes.

  4. Peel sweet potato and slice into wedges, placing on an oven tray before cooking in oven for approximately 15 minutes.

  5. In a saucepan combine milk, cream and bay leaves and bring to the boil then simmer for approx. 2 minutes before removing the bay leaves and adding the peas, dill, mint, pepper and sea salt and mash.

  6. Plate the salmon, sweet potato, pea mash on a plate and add a char grilled lemon slice to serve.

This great family recipe is thanks to Huon Aqua Recipes at


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