Confit Salmon with Tahini Pistachio Crust (Printable)

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

# What Goes In:

→ Salmon Confit

01 - 4 salmon fillets (about 5.3 oz each), skinless and pin-boned
02 - 16.9 fl oz olive oil
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 your oven to 210°F.
02 - Place the salmon fillets in a small ovenproof dish, arranging them 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 poach for 25 to 30 minutes until the fish is just opaque and flakes easily with a fork.
04 - While the salmon cooks, combine pistachios, tahini, garlic, parsley, dill, mint, lemon juice, honey, cumin, and a pinch of salt and pepper in a bowl. Stir until you have a thick, spoonable paste.
05 - When the salmon is done, carefully lift fillets from the oil using a small spatula and place on a paper towel-lined plate. Let cool slightly.
06 - Spread a generous layer of tahini-pistachio mixture evenly 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 confit method makes the salmon so tender it practically melts on your fork, with no risk of overcooking.
  • The tahini-pistachio crust adds a nutty, herby brightness that feels vibrant and alive against the rich fish.
  • It looks stunning on the plate but comes together with minimal fuss, perfect for impressing guests without stress.
  • You can serve it warm or at room temperature, making it incredibly flexible for entertaining.
02 -
  • Dont rush the confit, if the oil starts to bubble or simmer, your oven is too hot and the salmon will turn out dry instead of silky.
  • Pat the fillets dry after draining, or the crust will slide off instead of sticking to the fish.
  • Make the crust right before serving if possible, the herbs lose their brightness if they sit in the tahini for too long.
03 -
  • Save the strained confit oil in a jar in the fridge, its perfect for roasting vegetables or drizzling over pasta, and it carries a subtle salmon flavor that adds depth.
  • Use a fish spatula or wide, flat spoon to lift the fillets from the oil without breaking them, they will be very delicate and tender.
  • If your tahini is thick and seized, stir in a teaspoon of warm water to loosen it before mixing the crust, it will spread much more easily.
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