Confit Salmon with Tahini Pistachio (Printer-Friendly)

Oil-poached salmon topped with vibrant tahini, pistachio, and fresh herb crust. Mediterranean elegance in 50 minutes.

# What You’ll 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 - 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 herbs
18 - Drizzle of olive oil

# How to Make It:

01 - Preheat oven to 212°F
02 - Place salmon fillets in small ovenproof dish so they fit snugly. Season with salt, pepper, and lemon zest
03 - Pour olive oil over salmon until mostly submerged. Gently transfer to oven and confit for 25-30 minutes until fish is just opaque and flakes easily
04 - In bowl, combine pistachios, tahini, garlic, parsley, dill, mint, lemon juice, honey, cumin, and pinch of salt and pepper. Stir until thick, spoonable paste forms
05 - Carefully lift fillets from oil and place on paper towel-lined plate. Let cool slightly
06 - Spread generous layer of tahini-pistachio mixture over top of each fillet
07 - Serve warm or at room temperature, garnished with extra herbs, lemon wedges, and drizzle of olive oil if desired

# Expert Tips:

01 -
  • The salmon stays unbelievably moist because the gentle oil bath never lets it dry out.
  • That pistachio crust isnt just pretty, it adds crunch, creaminess, and a hit of freshness all at once.
  • You can make it ahead and serve it warm or cold, so theres no last minute panic.
  • It looks impressive enough for guests but requires almost no active cooking time.
02 -
  • The oil needs to cover the salmon almost completely or the exposed parts will dry out, so use a dish thats just the right size.
  • Dont skip the paper towel step after pulling the fillets out, excess oil will make the crust slide right off.
  • If your tahini is too thick, loosen it with a tiny splash of water before mixing the crust so it spreads easily.
03 -
  • Use a thermometer if youre nervous, the internal temp should hit around 50°C (120°F) for that melt in your mouth texture.
  • Dont toss the confit oil, strain it through a fine sieve and store it in the fridge for drizzling over roasted veg or tossing with pasta.
  • If you want a golden crust, pop the dressed fillets under a hot broiler for 60 to 90 seconds, but watch them closely so the herbs dont burn.
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