Confit Salmon with Tahini Pistachio

A neighbor once brought me a jar of homemade tahini after a trip to her family's village, and I stood in my kitchen wondering what to do with it beyond hummus. That same week, I had salmon fillets waiting in the fridge and a bag of pistachios from the market. I decided to confit the fish low and slow, then slather it with a tahini-pistachio paste spiked with fresh herbs. The result was so tender and fragrant that I've been making it ever since, especially when I want something impressive without the fuss.

I made this for a small gathering last spring, and everyone kept asking what the green topping was. When I said tahini and pistachios, they were skeptical until they tasted it. One friend went quiet mid-bite, then reached for seconds. By the end of the night, three people had taken photos of the recipe scribbled on a napkin.

Ingredients

• Salmon fillets (about 150 g each, skinless and pin-boned): Choose fillets that are evenly thick so they cook at the same rate, and check carefully for any remaining pin bones by running your fingers along the flesh.
• Olive oil (500 ml, for confit): This might seem like a lot, but it gently surrounds the fish and keeps it moist, plus you can strain and reuse it for roasting vegetables or sautéing greens.
• Lemon zest: Fresh zest adds a subtle citrus note without the sharpness of juice, and it perfumes the oil as the salmon cooks.
• Sea salt and black pepper: Season generously before the oil goes in, as it helps the flavors penetrate the fish during the slow poach.
• Shelled pistachios (60 g, finely chopped): I like to chop them by hand rather than pulse them in a processor so you get varied textures, some fine and some chunky.
• Tahini (3 tbsp): Use a well-stirred, runny tahini for the best consistency, and taste it first because some brands are more bitter than others.
• Garlic clove (finely grated): Grating it releases more juice and flavor than mincing, and it blends seamlessly into the paste.
• Fresh parsley, dill, and mint (2 tbsp each, finely chopped): The trio of herbs gives the crust a bright, layered flavor that feels distinctly Mediterranean and alive.
• Lemon juice (1 tbsp): This balances the richness of the tahini and salmon, and a little goes a long way.
• Honey (1 tsp): Just a touch rounds out the flavors and tempers any bitterness from the tahini or herbs.
• Ground cumin (½ tsp): It adds a warm, earthy undertone that ties everything together without shouting.

Instructions

Preheat and prep:

Set your oven to 100°C (210°F), which is low enough to poach the salmon gently without drying it out. Arrange your salmon fillets snugly in a small ovenproof dish and season them all over with salt, pepper, and lemon zest.

Submerge in oil:

Pour the olive oil over the fillets until they are mostly covered, then slide the dish into the oven. Let them confit for 25 to 30 minutes, checking once, until the fish is just opaque and flakes with gentle pressure.

Make the crust:

While the salmon cooks, combine the 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 that holds together but is not dry.

Lift and drain:

When the salmon is done, use a slotted spatula to carefully lift each fillet from the oil and place it on a paper towel-lined plate. Let it rest for a minute or two so excess oil drips away.

Apply the crust:

Spread a generous layer of the tahini-pistachio mixture over the top of each fillet, pressing it gently so it adheres. You want a thick, visible layer that looks abundant and inviting.

Serve:

Plate the salmon warm or at room temperature, garnished with extra chopped herbs, lemon wedges, and a light drizzle of olive oil if you like. It pairs beautifully with a crisp green salad or warm flatbread.

Save

The first time I served this, I watched my partner take a bite and pause, fork in midair, before saying it tasted like something you'd get at a tiny restaurant by the sea. That moment made all the chopping and waiting worth it. Now it's my go-to when I want to remind myself that cooking can be both simple and special.

Serving Suggestions

I like to serve this salmon over a bed of lemony greens or alongside warm, pillowy flatbread that you can use to scoop up the herby crust. A simple tomato and cucumber salad with red onion and a squeeze of lemon works beautifully, too. If you want something more substantial, try it with roasted baby potatoes tossed in olive oil and za'atar, or a bowl of creamy white beans dressed with garlic and parsley.

Make Ahead and Storage

You can confit the salmon a few hours ahead and keep it in the fridge, then bring it to room temperature and add the crust just before serving. The tahini-pistachio mixture can be made a day in advance and stored in an airtight container in the fridge, though you may need to stir it again before spreading. Leftover salmon keeps well for up to two days, and it is delicious cold, flaked over a grain bowl or tucked into a wrap with crisp lettuce and sliced cucumber.

Variations and Substitutions

If pistachios are hard to find or too pricey, swap them for toasted almonds or walnuts, both of which work beautifully with tahini. You can also change up the herbs based on what you have: cilantro, basil, or chives all bring their own character. For a dairy twist, mix a spoonful of Greek yogurt into the tahini paste for extra tang, or add a pinch of smoked paprika if you want a hint of warmth.

• Try swapping salmon for thick cod or halibut fillets if you prefer a different fish.
• Add a handful of toasted sesame seeds to the crust for extra crunch and nuttiness.
• Drizzle pomegranate molasses over the finished dish for a sweet-tart flourish.

Save

This dish taught me that elegance does not always mean complexity, sometimes it is just good ingredients treated with care and a little patience. I hope it becomes one of those recipes you turn to when you want to feel proud of what you put on the table.

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 ensures the fish remains tender and doesn't dry out during the confit process.

→ 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 creating 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 still be moist and tender, not dry or overcooked.

→ Can I reuse the confit oil?

Absolutely. Strain the oil through a fine-mesh sieve after cooking and store it in an airtight container. It's perfect for future cooking and carries a subtle salmon flavor.

→ What should I serve with this dish?

This pairs beautifully with a crisp green salad, warm flatbread, roasted vegetables, or couscous. Light, fresh sides complement the rich salmon perfectly.

→ Can I make the tahini crust ahead of time?

Yes, prepare the tahini-pistachio mixture up to 24 hours in advance and refrigerate in an airtight container. Bring to room temperature before spreading on the salmon.