Confit Salmon with Tahini Pistachio (Printable)

Oil-poached salmon topped with tahini, pistachio and herb crust. A stunning Mediterranean main dish in 50 minutes.

# What You 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 herbs
18 - Drizzle of olive oil

# Directions:

01 - Preheat your oven to 212°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 - In a bowl, combine pistachios, tahini, garlic, parsley, dill, mint, lemon juice, honey, cumin, and a pinch of salt and pepper. 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 stays impossibly silky because the gentle oil bath never overcooks it.
  • The tahini crust adds a nutty, herbal brightness that cuts through the richness beautifully.
  • It looks like you spent hours, but most of the time is hands off while the oven does the work.
  • You can serve it warm or at room temperature, making it perfect for dinner parties.
02 -
  • Do not let the oil boil or even simmer, the salmon should cook so gently that you barely see movement in the dish.
  • If your tahini is thick and stiff, loosen it with a teaspoon of warm water before mixing the crust or it will be hard to spread.
  • For a crispy top, pop the crusted fillets under the broiler for just one or two minutes, watching closely so the herbs do not burn.
03 -
  • Use a kitchen thermometer if you are nervous, the oil should stay around 50 to 60°C (120 to 140°F) for the gentlest poach.
  • Strain and save the confit oil in a jar in the fridge, it is infused with lemon and fish flavor and makes the most incredible base for salad dressings or drizzling over roasted vegetables.
  • If you are serving this for guests, plate everything on a large platter with the salmon arranged in the center, surrounded by herbs, lemon wedges, and a scattering of extra pistachios for a stunning presentation.
Return