Salmon with Zhoug Recipe and Crispy Potatoes

Salmon with crispy spuds and zhoug

  • serves 10 as part of a buffet
  • Easy

Perk up your party buffet with this punchy side of salmon served with crispy potatoes, perfect for entertaining over the festive season


Zhoug is a zingy sauce from Yemen made from herbs, spices, lemon juice and chilli



  • new potatoes 1kg, large ones halved
  • olive oil 4 tbsp
  • garlic 4 cloves, skins on
  • salmon 1kg side, skin on


  • coriander a large bunch, roughly chopped
  • green chillies 2, roughly chopped
  • garlic 1 clove, chopped
  • ground cumin 1 tsp
  • caster sugar a large pinch
  • lemon 1, juiced
  • olive oil 3 tbsp


  • Step 1

    Put the new potatoes into a large pan of lightly salted cold water. Bring to the boil and simmer for 15 minutes until the potatoes are tender. Drain really well and allow to cool slightly.

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6. Use the side of a large knife to squash the new potatoes on a chopping board, then put into a large roasting tin. Drizzle over the oil, add the garlic cloves and toss really well. Put into the oven for 35 minutes, tossing halfway, until beginning to crisp.

  • Step 3

    Push the potatoes to the side and add the salmon skin-side down to the tin. Season the salmon well then put back in the oven for 25 minutes, until the salmon is cooked through.

  • Step 4

    For the zhoug, put all of the ingredients into a food processor and whizz until smooth.

  • Step 5

    Transfer the crispy spuds to a serving platter, then carefully put the salmon side on top. Spoon over some of the zhoug, to serve.

*This recipe is gluten-free according to industry standards

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Nutritional Information

  • Kcals 334
  • Fat 19.5g
  • Saturates 3.3g
  • Carbs 16.3g
  • Sugars 0.9g
  • Fibre 2g
  • Protein 22.1g
  • Salt 0.1g