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Barbequed Huon Salmon with Chilli Paste, Orange Sauce and Summer Tomato Salad

The chilli paste and orange sauce in this dish go hand-in-hand with our salmon to create a simple showstopper. Beautiful for outdoor entertaining and just plain delicious.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 5 minutes
    •    Yield: Serves 4


    •    1 tsp salt flakes
    •    2 cups orange juice
    •    2 tbsps micro cress
    •    4 tbsps mirin seasoning
    •    1 tbsp extra virgin olive oil
    •    4 cardamom pods (bruised)
    •    2 tbsps unsalted butter (cubed)
    •    2 cups assorted baby tomatoes
    •    1 whole buffalo mozzarella (torn)
    •    1/2 cup pearl couscous (cooked)
    •    12 viola and sage flowers (optional)
    •    1 tbsp (40g) chilli paste in soya bean oil
    •    4 x 150g fresh Huon salmon portions (skin on)


  1. Combine in a small saucepan, the orange juice and cardamom pods. Bring to a boil and reduce to half a cup. Keep warm and whisk in the cubes of cold butter, set aside in a warm place until needed.
  2. Whisk together the chilli paste, mirin, olive oil and all but a pinch of salt. Coat the salmon portions with the mix and grill on a pre-heated bbq plate for 2 minutes. Turn over and grill for a further 3 minutes, keeping the centre moist and glossy.
  3. Smear the plate with two tablespoons of the sauce, top with a salmon portion and finish with the tomatoes, mozzarella, flowers (if available), cress and a scattering of salt flakes.

This great family recipe is thanks to Huon Aqua Recipes at


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