The Ultimate Crispy Skin Huon Salmon and Chips

Could this be the perfect fish and chips recipe? This will please everyone in the family and is fast becoming a favourite among Huon staff!

The Ultimate Crispy Skin Huon Salmon and Chips
15 Minutes
25 Minutes


  • 4 Huon Salmon portions (Skin on)
  • Pinch Sea Salt flakes
  • Pinch Cracked black pepper
  • 150g Canola Oil
  • 2 Large sweet potato (peeled and sliced thickly)
  • 1 tsp Sea Salt Flakes
  • 1 tsp Pepper berries
  • 1 Dill (bunch)
  • 4 Bay Leaves
  • 300g Baby green peas
  • 1/4 cup mint leaves
  • 3 Lemons
  • 1 cup Cream
  • 1 cup Milk


  1. 1

    Preheat oven to 190 degrees Celsius

  2. 2

    Sprinkle the skin of each portion with sea salt flakes and pepper.

  3. 3

    Heat a large non-stick fry pan with a little ghee and carefully place each Huon Salmon portion into the pan skin side down and cook skin side down for 2 minutes before turning the salmon over for another 5 minutes.

  4. 4

    Peel sweet potato and slice into wedges, placing on an oven tray before cooking in oven for approximately 15 minutes.

  5. 5

    In a saucepan combine milk, cream and bay leaves and bring to the boil then simmer for approx. 2 minutes before removing the bay leaves and adding the peas, dill, mint, pepper and sea salt and mash.

  6. 6

    Plate the salmon, sweet potato, pea mash on a plate and add a char grilled lemon slice to serve.