Confit Salmon with Tahini Pistachio Crust (Printer version)

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

# What You'll Need:

→ Salmon Confit

01 - 4 salmon fillets (about 5.3 oz each), skinless and pin-boned
02 - 16.9 fl oz extra virgin olive oil
03 - 1 lemon, zest only
04 - 1 tsp sea salt
05 - ½ 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 fresh lemon juice
13 - 1 tsp honey
14 - ½ tsp ground cumin
15 - Salt and pepper to taste

→ Garnish

16 - Lemon wedges
17 - Extra chopped fresh herbs
18 - Extra virgin olive oil for drizzling

# Directions:

01 - Preheat your oven to 210°F (100°C).
02 - Place salmon fillets in a small ovenproof dish so they fit snugly. Season generously with salt, pepper, and lemon zest.
03 - Pour 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 salt and pepper in a mixing 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 stays impossibly moist and tender because the low temperature keeps it from drying out.
  • The tahini crust adds a nutty, herby punch that makes plain fish feel like a celebration.
  • It looks like you spent hours, but most of the time is hands off while the oven does the work.
  • Leftovers are just as good cold the next day, flaked over salad or tucked into pita.
02 -
  • Don't rush the oven temperature, if it's too hot the salmon will cook unevenly and lose that melt-in-your-mouth texture.
  • Make the crust while the fish is in the oven so everything is ready at the same time and you're not scrambling at the end.
  • Blot the salmon well after lifting it from the oil or the crust will slide right off and pool on the plate.
03 -
  • Invest in a good instant-read thermometer and pull the salmon at 50°C for perfectly tender fish that finishes cooking as it rests.
  • Toast the pistachios lightly before chopping to bring out their flavor and make the crust even more fragrant.
  • Save the strained confit oil in a jar in the fridge, it will keep for weeks and adds incredible flavor to anything you cook.
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