Crispy Skin Huon Salmon with Shaved Fennel and Herb Salad

This recipe was presented by Krzysztof Swiecinski as part of episode 7 of Huon Salmon’s Secret Pantry Business Facebook Live Series.

Simplicity is key to ensuring the salmon flavour shines through. This fresh and simple fennel and herb salad will compliment the delicious and oily flavour of the crispy skin salmon.
You will have this recipe on high rotation.

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Crispy Skin Huon Salmon with Shaved Fennel and Herb Salad
10 Minutes
7 Minutes


  • 2 Huon Fresh Salmon Portions
  • 1 fennel
  • 2 red radishes
  • 3 baby cucumber
  • 1/4 bunch dill
  • 1/4 bunch chervil
  • 1/4 bunch parsley
  • 1 lemon
  • 50ml extra virgin olive oil
  • Salt & pepper


  1. 1

    Preheat the oven to 200C.
    Heat the pan, and when it is hot add vegetable oil.
    Place the salmon in the pan skin side down. Cook over medium to low heat for 2 to 3 minutes.
    Put the pan in the oven for 3 to 4 minutes (for medium-rare) to finish cooking the fish.

  2. 2

    Pick herbs into ice-cold water, drain and use a salad spinner or paper towel to dry them out.

  3. 3

    Use mandolin to thinly slice vegetables (radish, baby cucumber, fennel). Mix veggies and herbs in the bowl, add lemon juice, olive oil and salt, and toss all together.

  4. 4

    Serve on a plate. Enjoy!