Crispy Moroccan Huon Salmon with Garlic Yoghurt Sauce

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

Until March 31st, buy Fresh Huon Salmon and we’ll give you a FREE Huon Moroccan Spice – simply add the spice to your cart and the discount will apply at check out.

Crispy Moroccan Huon Salmon with Garlic Yoghurt Sauce
10 Minutes
10 Minutes


Annabelle rated this at 0 5 stars
loved the recipe but modified the fish as easier to get either whole ocean trout or coral trout in Western Australia . Sweet moist and succulent fish with potatoes and tomatoes - yum . But did need to cook the fish a bit longer - 10mins in all - and that gave the vegetables a chance to be a bit more cooked

Michael Ayres rated this at 0 5 stars
For a man who doesn't cook a lot I found it easy to cook and tasty to eat.

Jo rated this at 0 5 stars
Wow, fantastic flavour filled salmon dish. My husband who usually prefers his fish just a la natural, was so enthusiastic that he voted this the best fish dish he has ever eaten. Also, he had never eaten natural yoghurt before, with or without herbs. He just loved the yoghurt with mint, and garlic. Thank you Huon for introducing some excitement to our normally plain salmon meals.

Philippa Murray rated this at 0 5 stars
This is so yum, would recommend the recipe to everyone

Jules rated this at 0 5 stars
This is absolutely delicious. Making it on a regular basis. So nutritious and so easy. Everyone loves it.

Kim rated this at 0 5 stars
This recipe is amazing, works evertime. I've cooked this for dinner parties and everyone of my guests said wow. Thank you love love love this one. Taste sensationđź’‹

Angus McCoatup rated this at 0 5 stars
Abso delish. So easy. So tasty. This will become a regular in our house!

Janine King rated this at 0 5 stars
It was delicious and I will be cooking it again!!

Robyn Burns rated this at 5 5 stars
The chowder is awesome! We first cooked it on holidays in Tasmania (sampling hte local produce, of course) and it is now a favourite at our house.

dennis peter glynn rated this at 1 5 stars
the recipe is very tasty but, 2 measured cups of aborio rice is way out for 400ml of stock. Should be 1 cup of rice. Stock should always be kept hot and added when needed. To get the right consistency, you need stir the rice often to release the starch. More lemon or lemon juice for taste as required

Tenina rated this at 5 5 stars
Hi guys, thanks for posting this recipe. There are a couple of steps repeated in this version and I thought you should know. Hope you make and enjoy! T