Baked Salmon with Tahini Yoghurt and Herbs


  • 1kg fillet Huon Salmon, skin off, pin-boned
  • 1 tbsp extra-virgin olive oil
  • 250g thick Greek-style yoghurt
  • 1 tbsp tahini
  • 2 tbsp lemon juice
  • 1 clove garlic crushed
  • 3 tbsp preserved lemon rind, finely chopped
  • 1 bunch mint leaves, very finely chopped
  • 1 bunch basil leaves, very finely chopped
  • 1 bunch flat-leaf parsley, finely chopped
  • 100g almonds toasted, finely chopped
  • 60mls extra-virgin olive oil
  • Steamed pink eye potatoes to serve


  1. 1
    Preheat the oven to 100°C and line a large tray with baking paper. Place the salmon on the tray, brush with oil and season to taste. Bake for 25 minutes. Remove from oven and transfer to a serving platter and set aside to come to room temperature.
  2. 2
    Combine yoghurt, tahini, lemon juice, garlic, in a bowl and whisk until smooth. Season to taste
  3. 3
    In a separate bowl, combine preserved lemon rind, herbs, almonds, olive oil, lemon juice, and season to taste.
  4. 4
    Spread salmon with the tahini sauce and scatter with the herb mixture so it completely coats the fish. Serve with any extra sauce.
  5. 5
    Serve with potatoes.