Confit Salmon with Tahini Pistachio Crust

The kitchen was unusually quiet that Tuesday afternoon when I slid the salmon into its olive oil bath. My friend had texted me a photo from a tiny café in Tel Aviv, a dish she called life-changing, and I'd spent the morning hunting down good tahini. The low oven hum became a kind of meditation. When I finally lifted those fillets out, impossibly tender and glistening, I knew I'd stumbled onto something worth repeating.

I made this for a small dinner party last spring, and everyone went silent after the first forkful. One guest, a chef, asked if I'd trained in France. I laughed and admitted I'd just learned to trust low heat and good oil. We finished two bottles of wine that night, and the empty plates told the real story.

Ingredients

• Salmon fillets: Choose center-cut pieces with even thickness so they cook uniformly, and always check for stray pin bones with your fingertips.
• Olive oil: Use a mild, fruity oil since it becomes the cooking medium, not just a drizzle.
• Lemon zest: Zest before juicing, and avoid the bitter white pith underneath the bright yellow skin.
• Pistachios: Chop them by hand for varied texture, some fine and some chunky, which makes the crust more interesting.
• Tahini: Stir the jar well before measuring, the oil separates and you want it creamy and pourable.
• Garlic clove: Grate it on a microplane for a smooth paste that disappears into the crust without harsh bite.
• Fresh parsley, dill, and mint: Use soft leaves only, the stems can taste woody and overpower the delicate balance.
• Lemon juice: Freshly squeezed brightens the tahini and keeps the crust from feeling too heavy.
• Honey: Just a teaspoon rounds out the flavors and helps the crust cling to the fish.
• Ground cumin: A whisper of warmth that ties the Mediterranean flavors together without announcing itself.

Instructions

Set the stage:

Preheat your oven to a gentle 100°C and choose a dish that holds the fillets snugly, minimizing the amount of oil you need. Season the salmon with salt, pepper, and lemon zest, letting it sit while you gather everything else.

Submerge and slow cook:

Pour olive oil over the salmon until it's mostly covered, then slide the dish into the oven for 25 to 30 minutes. The fish should turn opaque and flake with the gentlest nudge of a fork.

Build the crust:

While the salmon poaches, combine pistachios, tahini, garlic, all three herbs, lemon juice, honey, cumin, salt, and pepper in a bowl. Stir until it forms a thick, spreadable paste that holds together on a spoon.

Lift and rest:

Carefully remove each fillet from the oil using a slotted spatula, letting excess drip off, then set them on paper towels. Give them a minute to cool slightly and firm up.

Crown with flavor:

Spoon a generous layer of the tahini-pistachio mixture over the top of each fillet, spreading it gently to the edges. Serve as is, or slip under the broiler for 60 seconds if you crave extra crunch.

Save

My neighbor, who claims to hate fish, asked for the recipe after trying a piece over the fence. She later confessed she'd made it three times in two weeks. That's when I realized this dish had a quiet magic, turning skeptics into believers without any fuss.

Choosing Your Salmon

I've learned to look for fillets with firm, bright flesh and a clean ocean smell, never anything fishy or dull. Wild salmon has deeper flavor, but farmed works beautifully here since the confit method is so gentle. Ask your fishmonger to remove the skin and check for bones, it saves you time and ensures even cooking.

Serving Suggestions

This salmon shines alongside a crisp green salad dressed simply with lemon and olive oil, or with warm flatbread for scooping up every bit of that herby crust. I've also served it over a bed of lemony couscous, and once with roasted baby potatoes that soaked up the leftover oil. It's elegant enough for a dinner party but easy enough for a weeknight when you want something special.

Make Ahead and Storage

You can confit the salmon up to a day ahead and keep it in the oil in the fridge, then bring it to room temperature and add the crust just before serving. The tahini-pistachio mixture also keeps for three days covered, though you may need to stir in a drop of water if it thickens. Leftovers are wonderful cold, flaked over salads or tucked into a wrap with fresh greens.

• Store leftover confit oil in a jar and use it for roasting vegetables or drizzling over hummus.
• If reheating, do so gently in a low oven to avoid drying out the fish.
• The crust softens overnight but still tastes vibrant and nutty the next day.

Save

This recipe taught me that the best dishes often come from slowing down and trusting simple ingredients to shine. I hope it brings you the same quiet joy it's given me, one tender, herbaceous bite at a time.

Recipe FAQs

→ What is confit and why use this method for salmon?

Confit is a gentle cooking technique where food is slowly poached in oil at low temperature. For salmon, this creates an incredibly tender, moist texture that's difficult to achieve through conventional cooking methods. The fish cooks evenly and stays succulent throughout.

→ Can I reuse the olive oil after cooking?

Yes, the confit oil can be strained through a fine-mesh sieve or cheesecloth and stored in an airtight container in the refrigerator. Use it within a week for sautéing vegetables, making salad dressings, or cooking other fish dishes for enhanced flavor.

→ What can I substitute for pistachios in the crust?

Almonds or walnuts work beautifully as alternatives. Finely chop them to achieve a similar texture. Each nut brings its own flavor profile—almonds are mild and sweet, while walnuts offer a slightly earthier taste that pairs well with the tahini.

→ Can this be made ahead of time?

The salmon can be poached up to a day in advance and stored in the refrigerator. The tahini-pistachio crust also keeps well when covered. Simply bring the salmon to room temperature and apply the crust just before serving for best results.

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

The salmon is ready when it turns opaque throughout and flakes easily with a fork. Because the confit method uses gentle heat, the fish won't overcook quickly. After 25-30 minutes at 100°C, check the thickest part—it should be just barely opaque.

→ What should I serve alongside this dish?

This rich salmon pairs wonderfully with light, fresh sides. Try a crisp arugula salad with lemon vinaigrette, warm flatbread or pita, roasted vegetables, or herbed couscous. The bright, acidic components balance the richness of the oil-poached fish.