Save A neighbor once told me that salmon poached gently in oil tastes like butter had a love affair with the sea. I laughed, but the first time I pulled those fillets from their warm olive oil bath, I understood completely. The flesh turned silky, almost indecent in its softness, and when I crowned each piece with that bright green tahini crust, flecked with pistachios and fresh herbs, I felt like I'd stumbled onto something secret. It's the kind of dish that makes people lean in close and ask what you did differently.
I made this for a small dinner party on a rainy April evening, and my friend Sarah kept circling back to the kitchen, sneaking bites of the pistachio mix straight from the bowl. She said it tasted like spring had been ground into a paste. The salmon emerged from the oven looking pale and modest, but once I slathered that verdant crust on top, it transformed into something worthy of a restaurant plate. Everyone went quiet for the first few bites, which is always the best compliment.
Ingredients
- Salmon fillets (about 150 g each): Choose thick, center-cut pieces if you can, they hold their shape better during the slow poach and give you more surface area for that gorgeous crust.
- Olive oil (500 ml): This might seem like a lot, but it's your poaching medium, not a marinade, and you can strain and reuse it for roasting vegetables or drizzling over bread.
- Lemon zest: Freshly grated zest brings a floral citrus note that blooms in the warm oil without any harshness.
- Sea salt and black pepper: Simple seasoning lets the salmon and herbs speak without shouting over each other.
- Shelled pistachios (60 g): Finely chop them by hand rather than blitzing in a processor, you want texture, not dust.
- Tahini (3 tbsp): Use a well-stirred, runny tahini for a crust that clings but doesn't clump.
- Garlic clove: Grate it finely so it melts into the paste instead of delivering sharp little bites.
- Fresh parsley, dill, and mint: This herb trio is bright, aromatic, and absolutely worth the extra prep, dried herbs won't give you the same freshness.
- Lemon juice (1 tbsp): Balances the richness of tahini and adds a gentle tang that makes everything pop.
- Honey (1 tsp): A whisper of sweetness rounds out the earthy cumin and nutty tahini.
- Ground cumin (½ tsp): Adds warmth and a hint of smokiness that ties the whole crust together.
Instructions
- Set the stage:
- Preheat your oven to 100°C (210°F), which feels almost too low but is exactly right for a gentle confit. Choose a snug ovenproof dish so the fillets nestle close and stay mostly submerged in oil.
- Season and submerge:
- Lay the salmon fillets in the dish, sprinkle with salt, pepper, and lemon zest, then pour olive oil over until they're nearly covered. Slide the dish into the oven and let it work its magic for 25 to 30 minutes, until the fish turns opaque and flakes with the gentlest nudge.
- Build the crust:
- While the salmon bathes, combine pistachios, tahini, garlic, parsley, dill, mint, lemon juice, honey, cumin, and a pinch of salt and pepper in a bowl. Stir until it becomes a thick, spoonable paste that smells like a Mediterranean garden.
- Lift and rest:
- When the salmon is done, use a slotted spatula to carefully lift each fillet from the oil and set it on a paper towel-lined plate. Let them cool just slightly so they're easier to handle.
- Crown with flavor:
- Spread a generous layer of the tahini-pistachio mixture over the top of each fillet, letting it drape over the edges. Serve warm or at room temperature, finished with lemon wedges, extra herbs, and a drizzle of olive oil if you're feeling fancy.
Save The first time I served this, my partner took one bite and said it tasted like a vacation we couldn't afford yet. That crust, with its creamy tahini and crunchy pistachios, turned simple salmon into something that felt celebratory, like we were dining somewhere with linen napkins and candlelight. Now it's what I make when I want dinner to feel like an occasion, even if it's just a Tuesday.
Serving Suggestions
This salmon shines alongside a crisp green salad dressed simply with lemon and olive oil, or piled onto warm flatbread with a smear of extra tahini. I've also served it over a bed of herbed couscous, which soaks up any leftover crust and makes the plate feel more substantial. For a lighter touch, roasted asparagus or sautéed greens with garlic work beautifully, letting the fish stay the star without competing for attention.
Storage and Reheating
Leftover salmon keeps well in the fridge for up to two days, covered tightly so it doesn't pick up other flavors. I actually prefer it cold the next day, flaked over a salad or tucked into a wrap with cucumber and more herbs. If you must reheat, do it gently in a low oven (around 120°C) for just a few minutes, high heat will toughen the delicate flesh and dull that silky texture you worked so hard to achieve.
Customization Ideas
Feel free to swap pistachios for almonds or walnuts if that's what you have on hand, each brings its own character to the crust. You can also play with the herbs, basil or cilantro in place of mint will shift the flavor profile in interesting ways. For a bit of heat, fold a pinch of Aleppo pepper or red chili flakes into the tahini mixture, it adds a gentle warmth that doesn't overpower the dish.
- For extra crunch, briefly broil the crusted salmon under the grill for a minute or two before serving.
- The strained confit oil is perfect for roasting potatoes or drizzling over hummus.
- If you're not a fan of cumin, try sumac or za'atar for a different kind of earthy brightness.
Save This dish taught me that patience in the kitchen often tastes better than speed. I hope it brings you the same quiet pride it gave me, that feeling of setting down a plate and knowing you made something truly special.
Recipe FAQs
- → What temperature should I cook the salmon at?
Cook the salmon at a low temperature of 100°C (210°F) for 25-30 minutes. This gentle heat creates the signature melt-in-your-mouth texture of confit fish.
- → Can I substitute the pistachios with other nuts?
Yes, you can use almonds or walnuts instead of pistachios. Finely chop them and follow the same instructions for making the crust mixture.
- → How do I know when the salmon is done?
The salmon is ready when it's just opaque throughout and flakes easily with a fork. It should be tender and moist, not dry or overcooked.
- → Can I reuse the olive oil after cooking?
Absolutely. Strain the confit oil through a fine-mesh sieve and store it in an airtight container. It's perfect for sautéing vegetables or drizzling over salads.
- → What should I serve with this salmon?
This pairs beautifully with a crisp green salad, warm flatbread, roasted vegetables, or couscous. The rich salmon balances well with fresh, light sides.
- → Can I make the crust ahead of time?
Yes, prepare the tahini-pistachio mixture up to 24 hours in advance and refrigerate. Bring it to room temperature before spreading on the cooked salmon.