Confit Salmon with Tahini Pistachio

The smell hit me first, warm and grassy, before I even opened the oven door. I was testing a low and slow method for salmon after years of overcooking it on high heat, and the gentle bubble of olive oil around those fillets told me something different was happening. When I lifted one out, it didnt flake apart like usual. It bent, silky and tender, like butter that hadnt quite set. I knew then Id never go back to the old way.

I made this for a small dinner party on a rainy Saturday, and I remember plating each fillet while my friend hovered nearby asking what smelled so good. When they took the first bite, there was this pause, then a quiet oh that made the whole afternoon worth it. We ended up sitting at the table long after the plates were empty, just talking and tearing apart flatbread to soak up the leftover oil and herbs.

Ingredients

• Salmon fillets (4, about 150 g each, skinless and pin-boned): Choose fillets that are evenly thick so they cook at the same rate, and always check for pin bones by running your fingers along the flesh.
• Olive oil (500 ml, for confit): This isnt a waste, the oil becomes infused with lemon and fish flavour and you can strain and reuse it for roasting vegetables or drizzling over grains.
• Lemon zest (from 1 lemon): Zest before you juice, and use a fine grater to avoid the bitter white pith underneath.
• Sea salt (1 tsp) and black pepper (½ tsp): Season the salmon before the oil goes in so the flavour really settles into the flesh.
• Shelled pistachios (60 g, finely chopped): I like leaving some slightly chunky for texture, but chop them small enough that the crust holds together.
• Tahini (3 tbsp): Stir it well in the jar first because the oil separates, and use a good quality brand that isnt bitter.
• Garlic (1 clove, finely grated): Grating instead of mincing makes it melt into the paste without harsh raw bites.
• Fresh parsley, dill, and mint (2 tbsp each, finely chopped): The mix of herbs is what makes this crust sing, each one adds a different kind of brightness.
• Lemon juice (1 tbsp): Balances the richness of the tahini and keeps the crust from feeling too heavy.
• Honey (1 tsp): Just a touch to round out the acidity and bring everything together.
• Ground cumin (½ tsp): Adds warmth without overpowering the delicate fish.
• Salt and pepper (to taste, for the crust): Taste the mixture before you spread it, it should be bold because the salmon underneath is mild.

Instructions

Prep the oven and salmon:

Preheat your oven to 100°C (210°F), which is lower than you think but trust it. Nestle the salmon fillets snugly in a small ovenproof dish, season them with salt, pepper, and lemon zest, then pour olive oil over until theyre mostly submerged.

Confit the salmon:

Slide the dish into the oven and let the fillets poach gently for 25 to 30 minutes. Youll know theyre done when the flesh turns opaque and flakes easily but still feels tender, not dry.

Make the pistachio crust:

While the salmon cooks, combine pistachios, tahini, garlic, parsley, dill, mint, lemon juice, honey, cumin, salt, and pepper in a bowl. Stir until you have a thick, spreadable paste that clings to the spoon.

Drain and rest the salmon:

Carefully lift each fillet from the oil using a slotted spatula and set them on a paper towel lined plate. Let them cool slightly so the crust doesnt slide off when you spread it.

Apply the crust:

Spoon a generous layer of the tahini pistachio mixture over the top of each fillet, pressing gently so it sticks. You want enough to coat the surface without it falling off the sides.

Serve:

Plate the salmon warm or at room temperature, and finish with extra chopped herbs, lemon wedges, and a drizzle of olive oil. If you want extra crunch, pop them under the broiler for a minute or two first.

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I served this once on a summer evening with the windows open and a big green salad on the side. My neighbour leaned over the fence later and asked if I was running a restaurant now. I wasnt, but I did feel like a better cook that night, and the empty plates told me I was onto something worth repeating.

Serving Suggestions

This salmon loves being paired with something fresh and crunchy to balance all that richness. I usually serve it with a simple arugula and cucumber salad dressed in lemon and olive oil, or warm flatbread torn into pieces for scooping. Roasted baby potatoes or a lemony couscous work beautifully too, soaking up any extra oil and herbs left on the plate. Sometimes I just set out a bowl of cherry tomatoes and let people help themselves.

Make Ahead and Storage

You can confit the salmon up to a day ahead, let it cool in the oil, then cover and refrigerate. When youre ready, lift the fillets out, bring them to room temperature, then add the crust and serve. The crust itself can be made a few hours early and kept covered in the fridge, just give it a stir before spreading. Leftovers keep for two days in an airtight container, and theyre lovely cold on toast or flaked into a grain bowl.

Variations and Swaps

If pistachios arent your thing or youre out, swap them for finely chopped almonds or walnuts, both work beautifully with the tahini. You can also play with the herbs, basil or cilantro instead of dill changes the whole vibe. For a little heat, add a pinch of chili flakes to the crust mixture, it cuts through the richness nicely.

• Try using trout or arctic char instead of salmon for a slightly different flavour.
• Add a tablespoon of pomegranate molasses to the crust for a sweet tart twist.
• If youre not gluten free, serve this over warm pita or crusty sourdough.

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This dish taught me that sometimes slowing down in the kitchen leads to the best results. I hope it becomes one of those recipes you reach for when you want to impress without the stress.

Frequently Asked Recipe Questions

→ What temperature should I use for confit salmon?

Cook the salmon at 100°C (210°F) for 25-30 minutes. This low temperature ensures the fish remains meltingly tender and doesn't dry out during the oil-poaching process.

→ Can I reuse the olive oil after confit cooking?

Yes, strain the cooled oil through a fine-mesh sieve or cheesecloth and store it in an airtight container in the refrigerator. It's perfect for sautéing vegetables or drizzling over dishes.

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

The salmon is ready when it turns opaque and flakes easily with a fork. It should still be slightly translucent in the very center and feel silky to the touch.

→ Can I substitute the pistachios with other nuts?

Absolutely. Almonds or walnuts work wonderfully as alternatives. Simply chop them finely and follow the same method for creating the tahini-herb crust.

→ Should I serve this dish warm or cold?

This salmon is delicious both warm and at room temperature. For entertaining, you can prepare it ahead and serve at room temperature, making it ideal for dinner parties.

→ How can I make the crust extra crispy?

After spreading the tahini-pistachio mixture on the cooked salmon, place it under a hot broiler for 1-2 minutes. Watch carefully to prevent burning, and the crust will develop a beautiful golden crunch.