Confit Salmon with Tahini Pistachio Crust (Printer-friendly)

Oil-poached salmon topped with vibrant tahini, pistachio, and fresh herb crust. Mediterranean elegance on a plate.

# Required Ingredients:

→ 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 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

# How-To Steps:

01 - Preheat oven to 212°F (100°C).
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. Gently transfer to the oven and cook for 25-30 minutes until the fish is just opaque and flakes easily.
04 - In a bowl, combine pistachios, tahini, garlic, parsley, dill, mint, lemon juice, honey, cumin, and salt and pepper. Stir until you have a thick, spoonable paste.
05 - When 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 salmon stays impossibly moist and buttery because it gently poaches in oil instead of blasting under high heat.
  • The tahini-pistachio crust adds a nutty, herby crunch that makes every bite feel special without any fussy plating.
  • You can make it ahead and serve it warm or at room temperature, which is perfect for dinner parties when youre juggling ten things at once.
02 -
  • Dont let the oil get too hot or bubble, if it does, your oven is too warm and the salmon will poach unevenly or dry out.
  • The tahini can seize up if its too cold, so let it come to room temperature before mixing or loosen it with a tiny splash of water.
  • Pat the salmon very dry after lifting it from the oil, otherwise the crust will slide right off when you try to serve it.
03 -
  • Strain and save the confit oil in a jar, its infused with lemon and herbs and makes an incredible base for salad dressings or drizzling over roasted vegetables.
  • If your oven runs hot, use an oven thermometer to double-check the temperature, even a 10-degree difference can affect how gently the salmon cooks.
  • Toast the pistachios lightly in a dry pan before chopping them, it brings out their flavor and makes the crust taste richer and more complex.
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