Back to all recipes

Baked Salmon with Tahini Yoghurt and Herbs

  • 10 mins
    Preparation
  • 25 mins
    Cooking
  • 8-10
    Serves

  • 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.

More Recipes

Hot Smoked Huon Salmon Rolls

5 mins

Huon Hot Smoked Salmon Kedgeree

5 mins

Huon Salmon Tartare

10 mins

Miso, Orange and Ginger Huon Salmon

10 mins

Huon Salmon Gado-Gado

15 mins

Hot Smoked Salmon Flame Cake (German pizza)

5 mins

Chilli Caramel Glazed Huon Salmon

10 mins

Slow Roasted Salmon with Tarragon and Cucumber & Fennel Salad

20 mins