Confit Salmon With Tahini Crust (Printable)

Oil-poached salmon fillets with vibrant tahini, pistachio, and herb crust. Modern Mediterranean elegance.

# What You 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 teaspoon sea salt
05 - ½ 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 fresh lemon juice
13 - 1 teaspoon honey
14 - ½ teaspoon ground cumin
15 - Salt and pepper to taste

→ Garnish

16 - Lemon wedges
17 - Extra chopped fresh herbs
18 - Drizzle of olive oil

# Step-by-Step Guide:

01 - Preheat your oven to 212°F.
02 - Place the salmon fillets in a small ovenproof dish so they fit snugly. Season evenly with salt, pepper, and lemon zest.
03 - Pour the olive oil over the salmon until mostly submerged. Gently transfer to the preheated oven and confit 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, grated 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 for 2 to 3 minutes.
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 fresh herbs, lemon wedges, and a drizzle of olive oil if desired.

# Expert Suggestions:

01 -
  • The confit method keeps the salmon ridiculously moist and silky, no dry edges in sight.
  • The tahini crust adds a nutty, herbaceous punch that makes plain salmon feel like a special occasion.
  • It looks impressive but the actual hands-on time is minimal, mostly just waiting.
  • You can serve it warm or at room temperature, which is perfect for dinner parties.
02 -
  • Don't let the oil get too hot or the salmon will cook too fast and lose that silky texture, keep it just barely simmering.
  • If the tahini paste feels too thick, loosen it with a teaspoon of water or more lemon juice until it's spreadable but not runny.
  • Blot the salmon well after confiting or the crust won't stick and you'll end up with an oily plate.
03 -
  • Keep a kitchen thermometer nearby and check that the oil stays around 60 to 70°C for perfect confit texture.
  • Don't skip the paper towel step, excess oil will make the crust slide right off and ruin the presentation.
  • Toast the pistachios lightly before chopping for even deeper flavor, just watch them closely so they don't burn.
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