Confit Salmon with Tahini Pistachio Crust (Printable)

Oil-poached salmon with tahini, pistachio, and fresh herb crust. Modern Mediterranean main dish in 50 minutes.

# What You Need:

→ Salmon Confit

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 - ½ 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 - ½ tsp ground cumin
15 - Salt and pepper to taste

→ Garnish

16 - Lemon wedges
17 - Extra chopped fresh herbs
18 - Olive oil for drizzling

# Directions:

01 - Preheat your oven to 212°F (100°C).
02 - Place salmon fillets in a small ovenproof dish so they fit snugly. Season evenly with salt, pepper, and lemon zest.
03 - Pour olive oil over the salmon until mostly submerged. Gently transfer to the oven and confit for 25-30 minutes, until the fish is just opaque and flakes easily.
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 and place on a paper towel-lined plate. Let cool slightly.
06 - Spread a generous layer of tahini-pistachio mixture 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 turns salmon silky and forgiving, nearly impossible to overcook.
  • That tahini crust adds nutty richness and bright herb flavor in every bite.
  • It looks impressive enough for guests but requires no fancy technique.
  • Leftovers taste fantastic cold the next day, straight from the fridge.
02 -
  • Never let the oil bubble or simmer, gentle heat is the entire secret to silky texture.
  • If your tahini is too thick, whisk in a spoonful of warm water before mixing the crust.
  • The salmon continues to cook slightly after you remove it, so err on the side of just underdone.
03 -
  • Use a thermometer if you're nervous, the salmon is perfect at 48 to 50°C internal temperature.
  • Toast the pistachios lightly before chopping for deeper flavor, just watch them closely so they don't burn.
  • If you love spice, add a pinch of Aleppo pepper to the crust for a gentle kick.
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