Confit Salmon with Tahini Pistachio Crust (Print Version)

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

# What You Need:

→ Salmon

01 - 4 salmon fillets, about 5.3 oz each, skinless and pin-boned
02 - 1.7 cups olive oil for confit
03 - 1 lemon, zest only
04 - 1 teaspoon sea salt
05 - 0.5 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 lemon juice
13 - 1 teaspoon honey
14 - 0.5 teaspoon 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:

01 - Preheat oven to 210°F.
02 - Place salmon fillets in a small ovenproof dish so they fit snugly. Season with salt, pepper, and lemon zest.
03 - Pour olive oil over the salmon until mostly submerged. Transfer to oven and confit for 25 to 30 minutes until fish is just opaque and flakes easily.
04 - While salmon cooks, combine pistachios, tahini, garlic, parsley, dill, mint, lemon juice, honey, cumin, and salt and pepper in a mixing bowl. Stir until mixture reaches a thick, spoonable paste consistency.
05 - Carefully lift salmon fillets from confit 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 salmon 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 salmon impossibly tender and nearly foolproof, no more guessing if its done.
  • The tahini crust adds a nutty, herbaceous punch that turns simple fish into something guests remember.
  • It looks impressive but requires no fancy technique, just patience and a good oven thermometer.
  • Leftovers are delicious cold on salad or tucked into pita the next day.
02 -
  • Don't rush the oven temperature, if the oil gets too hot the salmon will cook unevenly and lose its silky texture.
  • Pat the fillets dry before spreading the crust, or the tahini mixture will slip right off onto the plate.
  • Taste the crust before adding it to the fish, the flavors should be bright and balanced, not bland or too salty.
03 -
  • Invest in an oven thermometer if you don't have one, low-temperature cooking depends on accuracy and most ovens run hot or cold.
  • If your fillets are different sizes, check the thinner ones a few minutes early so they don't overcook while the thicker ones finish.
  • Strain and save the confit oil in a clean jar in the fridge, you can reuse it for another batch or for sautéing vegetables.
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