Crispy Moroccan Huon Salmon with Garlic Yoghurt Sauce

Food Picture: 

Preperation 10 minutes

Cooking time 10 minutes

Ingredients (serves 4)

  • 4 140g Huon salmon portions
  • 1 Tbsp Huon Moroccan Spice
  • 1 Cup Full fat yoghurt
  • 1/2 Cup Fresh mint, finely chopped1 Clove Garlic: Finely chopped
  • Green salad to serve


  1. To make the yoghurt sauce, combine yoghurt, mint and garlic with a pinch of salt in a small bowl. 
  2. Pop in the fridge while you cook the salmon.
  3. Drizzle 1 tablespoon olive oil over both sides of each portion and rub each portion with 1 teaspoon of Moroccan spice mix.
  4. Heat a large non-stick frypan over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, add salmon portions, skin-side down, and sear until skin is golden brown and crispy, 4 to 6 minutes.
  5. Carefully flip the salmon and cook for further 2 minutes. 
  6. To serve, place a generous spoon of yoghurt sauce on a plate, top with a Huon Salmon portion and serve with a green salad.

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