Huon Salmon with Texas Slaw

An old time classic, this fresh take on slaw will have the whole family asking for seconds!
A great mid-week meal for the whole family and who doesn’t love a bit of bbq sauce!

Huon Salmon with Texas Slaw
5 Minutes
15 Minutes


  • 4 140g Fresh Huon Salmon Portions
  • 1 Cup savoy cabbage, thinly sliced
  • 1/2 Cup carrot, shredded
  • 1 Cup spring onion, thinly sliced
  • 1 Cup ranch dressing
  • 1 tbsp BBQ sauce


  1. 1

    Sprinkle each fresh Huon Salmon portion with sea salt directly onto the skin. Leave for 10 minutes

  2. 2

    Meanwhile combine the sliced cabbage, carrot and ½ cup spring onion with the ranch dressing

  3. 3

    Heat a large frypan with a little rice bran oil or spray. Place each salmon portion skin down and hold in place with a spatula for 15 seconds.

  4. 4

    Cook skin down for 1-2 minutes then turn over. Brush with BBQ sauce, reduce heat and cook for a further 2-3 minutes. Remove from the heat and rest for 3 minutes in a warm area.

  5. 5

    Serve each portion on the Texas slaw with remaining spring onion and Ranch dressing - alternatively serve with tempura onion rings and lime wedges