Confit Salmon with Tahini Pistachio (Printable)

Oil-poached salmon topped with vibrant tahini, pistachio, and fresh herbs for an elegant Mediterranean main.

# 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 tsp sea salt
05 - 0.5 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 fresh lemon juice
13 - 1 tsp honey
14 - 0.5 tsp ground cumin
15 - Salt and pepper to taste

→ Garnish

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

# Directions:

01 - Preheat your oven to 212°F (100°C).
02 - Place the salmon fillets in a small ovenproof dish so they fit snugly. Season with salt, pepper, and lemon zest.
03 - Pour the olive oil over the salmon until mostly submerged. Gently transfer to the oven and confit for 25 to 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 Suggestions:

01 -
  • The fish comes out impossibly tender, almost buttery, because the gentle oil bath never overcooks it.
  • The tahini-pistachio crust adds crunch, brightness, and a nutty richness that balances the soft salmon perfectly.
  • It looks restaurant-fancy but requires minimal active effort, most of the time is just patient oven work.
  • Leftovers (if you have any) are delicious cold on salads or flatbreads the next day.
02 -
  • Don't let the oil bubble or simmer, if it does, your oven is too hot and the salmon will overcook and dry out.
  • Use a thermometer if you're nervous, the oil should stay around 50 to 60°C (120 to 140°F) for perfect confit texture.
  • Let the salmon rest after removing it from the oil, this prevents the crust from sliding off and lets the fish firm up slightly.
  • If your tahini paste is too thick to spread, add a teaspoon of water or lemon juice to loosen it without losing flavor.
03 -
  • Always bring the salmon to room temperature before confiting, cold fish takes longer to cook and can end up unevenly done.
  • Toast the pistachios lightly in a dry pan before chopping for deeper, richer flavor in the crust.
  • If you're nervous about waste, you can halve the oil and turn the fillets halfway through cooking, though full submersion is more foolproof.
  • Taste your tahini paste before spreading, it should be punchy and bright, adjust salt, lemon, or honey as needed.
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