Confit Salmon with Tahini Pistachio Crust (Printable)

Oil-poached salmon with vibrant tahini, pistachio, and herb topping. Elegant and full of Mediterranean flavor.

# What You'll 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 fresh herbs
18 - Olive oil for drizzling

# How To Make It:

01 - Preheat oven to 212°F.
02 - Place salmon fillets in small ovenproof dish, fitting snugly. Season with salt, pepper, and lemon zest.
03 - Pour olive oil over salmon until mostly submerged. Transfer to oven and confit for 25-30 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 bowl. Stir until thick, spoonable paste forms.
05 - When salmon is cooked, carefully lift fillets from oil and place on paper towel-lined plate. Let 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 herbs, lemon wedges, and olive oil drizzle if desired.

# Expert Tips:

01 -
  • The salmon stays impossibly tender because the low temperature keeps it from drying out.
  • The crust adds bright, herby crunch that cuts through the richness without overwhelming it.
  • It looks like something from a fancy restaurant but uses straightforward techniques you already know.
  • You can make it ahead and serve it warm or at room temperature, which saves you from last minute stress.
02 -
  • Don't skip the paper towel step after confiting or the crust won't stick properly to the oily surface.
  • If your oven runs hot, the oil will bubble and the salmon will poach instead of confit, losing that melt in your mouth texture.
  • Chop the pistachios by hand because a food processor releases too much oil and turns the crust greasy.
03 -
  • Invest in an oven thermometer because even a 10 degree difference can turn confit into poaching.
  • Let the salmon come to room temperature for 15 minutes before confiting so it cooks more evenly.
  • Taste the crust before you spread it and adjust the lemon, salt, or honey to your preference.
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