Confit Salmon With Tahini Crust

My neighbor once brought over a whole side of salmon she didn't know what to do with, and I panicked because I'd only ever baked fish at high heat until it turned chalky. Then I remembered reading about confit, that slow, luxurious oil bath usually reserved for duck. I dropped the oven to barely warm, submerged those fillets, and walked away. When I came back half an hour later, the salmon was so tender it practically melted on the fork. The tahini-pistachio crust was a last-minute invention to add texture, and now I can't imagine serving it any other way.

I made this for a small gathering once, and everyone went quiet after the first bite. One friend asked if I'd trained as a chef, which made me laugh because I was still learning how to properly sharpen a knife. The crust had this beautiful green fleck from all the fresh herbs, and the pistachios gave it just enough crunch to contrast with the butter-soft fish. It's become my go-to when I want to feel like I know what I'm doing in the kitchen.

Ingredients

• Salmon fillets (150 g each, skinless): Choose thick, even pieces so they cook at the same rate, and make sure they're pin-boned or you'll be picking tiny bones out mid-bite.
• Olive oil (500 ml): This seems like a lot, but it's your poaching medium and you can strain and reuse it, so think of it as an investment.
• Lemon zest: Just the zest, not the juice here, it adds bright fragrance without making the oil too acidic.
• Sea salt and black pepper: Season the fish before it goes into the oil so the flavors penetrate as it cooks.
• Shelled pistachios (60 g): Chop them finely by hand for the best texture, a food processor can turn them to paste too quickly.
• Tahini (3 tbsp): Stir it well before measuring because the oil separates, and use a good quality tahini for a smoother, less bitter crust.
• Garlic clove: Grate it finely or mince it to a paste so you don't get sharp bites of raw garlic.
• Fresh parsley, dill, and mint: The mix of herbs is what makes the crust sing, each one brings a different note.
• Lemon juice (1 tbsp): Balances the richness of the tahini and brightens the whole topping.
• Honey (1 tsp): Just a touch to round out the flavors and soften any bitterness from the tahini.
• Ground cumin: A subtle warmth that ties the Mediterranean flavors together without shouting.

Instructions

Set the stage:

Preheat your oven to 100°C (210°F), which feels almost too cool but trust it. Nestle the salmon fillets snugly in an ovenproof dish and season them with salt, pepper, and lemon zest so every surface gets flavor.

Submerge in oil:

Pour olive oil over the salmon until the fillets are mostly covered, then slide the dish into the oven for 25 to 30 minutes. The fish should turn opaque and flake with gentle pressure, but still look glossy and moist.

Build the crust:

While the salmon bathes, combine pistachios, tahini, garlic, all three herbs, lemon juice, honey, cumin, salt, and pepper in a bowl. Stir until you have a thick, spreadable paste that clings to the spoon.

Lift and rest:

Carefully remove the salmon from the oil using a slotted spatula and set each fillet on a paper towel to blot excess oil. Let them cool just slightly so the crust doesn't slide off.

Crown with crust:

Spoon a generous layer of the tahini-pistachio mixture over the top of each fillet, spreading it gently to the edges. The contrast of green herbs against the pale salmon is stunning.

Serve with flair:

Plate the salmon warm or at room temperature, garnished with extra chopped herbs, lemon wedges, and a drizzle of good olive oil if you're feeling fancy.

Save Pin

The first time I served this, my partner looked at me like I'd pulled off magic. We ate it with warm flatbread and a simple arugula salad, and the combination of buttery fish and nutty, herby crust felt like something you'd order at a tiny restaurant by the sea. It's one of those dishes that makes you feel proud, even if you've had a long day and weren't sure you had it in you.

Serving Suggestions

I usually serve this with a crisp green salad dressed in lemon and olive oil, or alongside warm flatbread for scooping up any extra crust that falls onto the plate. Roasted vegetables like asparagus or zucchini work beautifully too, especially if you toss them in some of the strained confit oil. If you want to make it feel even more special, add a dollop of Greek yogurt or labneh on the side for extra creaminess.

Make-Ahead and Storage

You can confit the salmon up to a day ahead and keep it in the fridge, just bring it back to room temperature before adding the crust. The tahini-pistachio mixture also holds well in an airtight container for two days, though the herbs will darken slightly. Leftover salmon is wonderful flaked over salads or stirred into pasta, and the infused oil can be strained and used for roasting vegetables or drizzling over hummus.

Variations and Swaps

If pistachios aren't your thing, try finely chopped almonds or walnuts for a different nutty flavor. You can swap the herbs based on what's in your fridge, basil or cilantro work just as well. For a little heat, add a pinch of chili flakes to the crust, or stir in a teaspoon of harissa for a smoky kick.

• Briefly broil the crusted salmon for two minutes if you want the top toasted and golden.
• Use the leftover confit oil to make the best roasted potatoes you've ever tasted.
• Double the crust recipe and use the extra as a spread for sandwiches or grain bowls.

Save Pin

This dish taught me that slow cooking isn't about impatience, it's about trust. Every time I make it, I'm reminded that some of the best food comes from stepping back and letting heat and time do the work.

Recipe Questions & Answers

→ What temperature should I use for confiting salmon?

Confit the salmon at 100°C (210°F) for 25–30 minutes. This low, gentle heat keeps the fish incredibly tender and prevents it from drying out.

→ Can I reuse the confit oil?

Yes, strain the oil through a fine-mesh sieve or cheesecloth after cooling. Store it in an airtight container in the refrigerator and use it for sautéing vegetables or making dressings.

→ What can I substitute for pistachios?

Almonds or walnuts work beautifully as alternatives. Finely chop them to maintain the texture of the crust. Each nut brings its own unique flavor profile to the dish.

→ How do I know when the salmon is perfectly cooked?

The salmon is done when it turns just opaque and flakes easily with a fork. It should feel tender but still hold its shape, with a silky, luxurious texture throughout.

→ Can I make the tahini crust ahead of time?

Absolutely. Prepare the tahini-pistachio mixture up to 24 hours in advance and store it covered in the refrigerator. Bring to room temperature before spreading on the salmon.

→ Should I serve this warm or cold?

This dish is delicious both warm and at room temperature. Serving it slightly cooled allows the flavors of the herb crust to shine while maintaining the salmon's tender texture.