Confit Salmon with Tahini Pistachio Crust (Print)

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

# What You Need:

→ Salmon Confit

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 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 fresh herbs
18 - Olive oil for drizzling

# Directions:

01 - Set oven to 212°F and allow to reach temperature.
02 - Arrange salmon fillets in a small ovenproof dish so they fit snugly. Season evenly with salt, pepper, and lemon zest.
03 - Pour olive oil over salmon until mostly submerged. Transfer dish to preheated oven and confit 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, salt and pepper in a mixing bowl. Stir until thick, spoonable paste forms.
05 - Carefully lift salmon fillets from oil and place on paper towel-lined plate. Allow to cool slightly.
06 - Spread generous layer of tahini-pistachio mixture over top of each fillet.
07 - Serve warm or at room temperature, garnished with extra fresh herbs, lemon wedges, and drizzle of olive oil if desired.

# Helpful Hints:

01 -
  • The salmon stays unbelievably moist because the gentle oil bath protects it from drying out.
  • The crust adds texture and brightness without overpowering the delicate fish.
  • It looks like something from a restaurant but requires surprisingly little active work.
  • You can prep the crust ahead and just assemble before serving.
02 -
  • Do not let the oil bubble or simmer, if it does, your oven is too hot and the salmon will turn dry and chalky instead of tender.
  • The crust can be made up to a day ahead and kept covered in the fridge, which makes hosting so much easier.
  • If your fillets are thin, check them at 20 minutes because they cook faster than thick cuts.
03 -
  • Strain and save the confit oil in a jar, it is now infused with lemon and fish flavor and perfect for drizzling over roasted potatoes or grilled vegetables.
  • If you want extra crunch, place the crusted salmon under a hot broiler for just one to two minutes before serving, but watch it closely or the herbs will burn.
  • Use a thermometer if you are nervous, the internal temperature should reach about 50°C for medium-rare, which feels barely warm to the touch but is perfectly safe and lusciously tender.
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