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Crispy Moroccan Huon Salmon with Garlic Yoghurt Sauce

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By Emma Pike

Crispy skin Huon Salmon dusted with the tangy lemony flavour of Moroccan Spices and minty yoghurt will have everyone licking their plates – guaranteed!


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


To make the yoghurt sauce, combine yoghurt, mint and garlic with a pinch of salt in a small bowl.  Pop in the fridge while you cook the salmon. Drizzle 1 tablespoon olive oil over both sides of each portion and rub each portion with 1 teaspoon of Moroccan spice mix. 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. Carefully flip the salmon and cook for further 2 minutes.  To serve, place a generous spoon of yoghurt sauce on a plate, top with a Huon Salmon portion and serve with a green salad.

Contact Emma Pike, founder of Farmer’s Market (premium online butcher), at [email protected], or visit www.farmersmarket.com.hk.

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