Make this side of salmon with crispy spuds and zhoug for a festive centrepiece, then check out more salmon recipes such as our impressive salmon en croûte.

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


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


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


  • 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

Check out more of our impressive Christmas centrepiece ideas...

Herb Crusted Salmon Recipe with New Potatoes

We've also got plenty more delicious salmon recipes...

Cajun Salmon Recipe with Rosemary Sweet Potato Wedges


Adam Bush Chef Portrait
Adam BushDeputy food editor

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