Confit Salmon with Tahini Crust (Print Version)

Oil-poached salmon topped with vibrant tahini, pistachio, and herb crust for an elegant Mediterranean main.

# What You'll Need:

→ Salmon

01 - 4 salmon fillets (about 5.3 oz each), skinless and pin-boned
02 - 16.9 fl oz olive oil for confit
03 - 1 lemon, zest only
04 - 1 tsp sea salt
05 - 0.5 tsp black pepper

→ Tahini-Pistachio Crust

06 - 2.1 oz shelled pistachios, finely chopped
07 - 3 tbsp tahini
08 - 1 garlic clove, finely grated
09 - 2 tbsp fresh parsley, finely chopped
10 - 2 tbsp fresh dill, finely chopped
11 - 2 tbsp fresh mint, finely chopped
12 - 1 tbsp lemon juice
13 - 1 tsp honey
14 - 0.5 tsp ground cumin
15 - Salt and pepper to taste

→ Garnish

16 - Lemon wedges
17 - Extra chopped fresh herbs
18 - Drizzle of olive oil

# How To:

01 - Preheat your oven to 212°F (100°C).
02 - Place salmon fillets in a small ovenproof dish so they fit snugly. Season with salt, pepper, and lemon zest.
03 - Pour olive oil over the salmon until mostly submerged. Gently transfer to the oven and confit for 25-30 minutes, until the fish is just opaque and flakes easily.
04 - While the salmon cooks, combine pistachios, tahini, garlic, parsley, dill, mint, lemon juice, honey, cumin, and salt and pepper in a bowl. Stir until you have a thick, spoonable paste.
05 - When the salmon is done, carefully lift fillets from the oil and place on a paper towel-lined plate. Let cool slightly.
06 - Spread a generous layer of tahini-pistachio mixture over the top of each fillet.
07 - Serve warm or at room temperature, garnished with extra herbs, lemon wedges, and a drizzle of olive oil if desired.

# Expert Tips:

01 -
  • The low temperature confit method makes it nearly impossible to overcook the salmon, giving you buttery, tender fish every time.
  • The tahini-pistachio crust adds richness and crunch without needing breadcrumbs or dairy, making it naturally gluten-free and impressive enough for guests.
02 -
  • Don't rush the confit, if your oven runs hot, drop the temperature to 90°C to avoid overcooking the edges before the center is done.
  • The crust can be made a few hours ahead and kept covered in the fridge, but bring it to room temperature before spreading or it won't stick well.
03 -
  • For an extra layer of crunch, pop the crusted salmon under the broiler for just a minute or two before serving, watching closely so the nuts don't burn.
  • Use a thermometer if you're nervous, the salmon is perfect when it reaches 50 to 52°C in the center, silky and just cooked through.
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