Confit Salmon With Tahini Pistachio Crust (Printable Version)

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

# What You 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 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 Make:

01 - Preheat oven to 212°F.
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 salmon until mostly submerged. Transfer to oven and cook gently for 25 to 30 minutes until fish is just opaque and flakes easily.
04 - While salmon cooks, combine pistachios, tahini, garlic, parsley, dill, mint, lemon juice, honey, cumin, and salt and pepper in a mixing bowl. Stir until thick and spoonable.
05 - Carefully lift cooked fillets from oil and place on paper towel-lined plate. Allow to 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 salmon stays incredibly moist and tender because the oil protects it from drying out.
  • The tahini-pistachio crust adds a nutty, herbaceous punch that makes every bite exciting.
  • It looks impressive enough for guests but comes together with surprisingly little active effort.
  • You can serve it warm or at room temperature, which takes all the stress out of timing.
02 -
  • Don't rush the confit, higher heat will cook the salmon faster but you'll lose that melt-in-your-mouth texture.
  • Let the fillets drain properly before adding the crust or the oil will make everything slide off onto the plate.
  • If your tahini is too thick, loosen it with a tiny splash of water or lemon juice before mixing in the other ingredients.
03 -
  • Use a thermometer if you're nervous, the salmon should reach about 45 to 50°C (113 to 122°F) for that perfect silky texture.
  • Save the confit oil in a jar and use it to roast vegetables or drizzle over hummus, it carries all that delicate flavor with it.
  • If you're short on time, you can confit at 110°C (230°F) for about 20 minutes, but watch closely so it doesn't overcook.
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