Confit Salmon Tahini Pistachio Crust (Print Version)

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

# What You’ll Need:

→ Salmon Confit

01 - 4 salmon fillets (about 5.3 oz each), skinless and pin-boned
02 - 16.9 fl oz olive oil
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 - Extra virgin olive oil for drizzling

# How-To:

01 - Preheat oven to 212°F
02 - Place salmon fillets in a small ovenproof dish, arranging them snugly. Season evenly with salt, pepper, and lemon zest
03 - Pour olive oil over salmon fillets until mostly submerged. Transfer to preheated oven and confit for 25-30 minutes until fish is just opaque and flakes easily with a fork
04 - While salmon cooks, combine chopped pistachios, tahini, grated garlic, parsley, dill, mint, lemon juice, honey, cumin, salt and pepper in a mixing bowl. Stir until thick and spoonable
05 - Carefully lift cooked salmon fillets from oil and place on paper towel-lined plate. Allow to 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 fresh herbs, lemon wedges, and a drizzle of olive oil if desired

# Expert Advice:

01 -
  • The confit method makes the salmon impossibly silky, with none of the usual dryness or chalkiness.
  • The tahini-pistachio crust adds a bold, herbaceous crunch that turns simple fish into something special enough for guests.
  • It looks like restaurant food but requires surprisingly little active effort once you understand the technique.
02 -
  • Don't rush the confit, if the oil is too hot or the oven too high, the salmon will cook unevenly and lose that melt-in-your-mouth texture.
  • Taste the crust mixture before you spread it, it should be bold and bright since it's competing with rich, mild salmon.
  • Let the fillets drain well on paper towels or the crust will slide right off when you try to serve them.
03 -
  • Use a thermometer to check the oil temperature before adding the salmon, it should hover around 50 to 60°C for perfect confit.
  • Press the crust onto the salmon gently but firmly, it helps it stick and creates a more even, beautiful presentation.
  • If you're nervous about waste, you only need enough oil to come halfway up the sides of the salmon, not full submersion.
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