Confit Salmon with Tahini Pistachio Crust (Printable)

Tender oil-poached salmon topped with vibrant tahini, pistachio, and herb crust for an elegant Mediterranean dish.

# What You'll Need:

→ Salmon

01 - 4 salmon fillets (about 5.3 oz each), skinless and pin-boned
02 - 17 fl oz olive oil for confit
03 - 1 lemon, zest only
04 - 1 teaspoon sea salt
05 - 0.5 teaspoon black pepper

→ Tahini-Pistachio Crust

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

→ Garnish

16 - Lemon wedges
17 - Extra chopped herbs
18 - Olive oil for drizzling

# How to Make It:

01 - Preheat your oven to 210°F.
02 - Place the salmon fillets in a small ovenproof dish so they fit snugly. Season with salt, pepper, and lemon zest.
03 - Pour the olive oil over the salmon until mostly submerged. Gently transfer to the oven and confit for 25 to 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 a pinch of 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 Advice:

01 -
  • The salmon comes out impossibly tender, never dry or chalky, because gentle oil poaching protects every bit of moisture.
  • That tahini crust adds a nutty richness and herbal brightness that cuts through the richness of the fish in the most satisfying way.
02 -
  • Don't rush the confit, high heat will turn the salmon firm and dry instead of yielding that melt-in-your-mouth texture.
  • Make sure your tahini is well-stirred before measuring, separated tahini will make the crust greasy or grainy instead of luscious.
03 -
  • Use a thermometer if you're nervous, the oil should hover around 50 to 60°C during cooking, any hotter and you're frying, not confiting.
  • Let the salmon rest for a minute after lifting it from the oil, this helps the crust adhere better and keeps the plate from becoming an oily mess.
Go back