Place the garlic on a clean chopping board, and using the edge of a sharp knife, mash the garlic with a pinch of salt into a course paste.
In a medium bowl, stir the chopped herbs, lemon juice and ¼ cup of the olive oil. Add the garlic and chili and season to taste with salt and pepper.
Splash remaining tablespoon of olive oil in a large heavy based, nonstick, frypan and swirl around to coat. Season Huon Salmon portions with salt all over then place the salmon, skin side down in the cold fry pan.
Place the frypan over medium heat, don’t move the salmon around, but after 4 minutes, gently press the portion flat so the skin has good contact with the frying pan.
Continue to cook the salmon until the skin is super crisp and the flesh is almost opaque. About 10 minutes depending on the thickness of your portion. Turn the salmon over and cook for a further minute.
Spoon herb sauce onto a plate and carefully place salmon, skin side up, on top and serve with your favourite sides.