Confit Salmon with Tahini Pistachio Crust (Print Version)

Tender oil-poached salmon topped with vibrant tahini, pistachio, and fresh herb crust for Mediterranean elegance.

# Ingredient List:

→ Salmon

01 - 4 salmon fillets (about 5.3 oz each), skinless and pin-boned
02 - 2 cups olive oil for confit
03 - 1 lemon, zest only
04 - 1 teaspoon sea salt
05 - 0.5 teaspoon black pepper

→ Tahini-Pistachio Crust

06 - 2.1 oz shelled pistachios, finely chopped
07 - 3 tablespoons tahini
08 - 1 garlic clove, finely grated
09 - 2 tablespoons fresh parsley, finely chopped
10 - 2 tablespoons fresh dill, finely chopped
11 - 2 tablespoons fresh mint, finely chopped
12 - 1 tablespoon lemon juice
13 - 1 teaspoon honey
14 - 0.5 teaspoon ground cumin
15 - Salt and pepper to taste

→ Garnish

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

# Recipe Steps:

01 - Preheat your 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 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 salmon cooks, combine pistachios, tahini, garlic, parsley, dill, mint, lemon juice, honey, cumin, and salt and pepper in a bowl. 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 salmon 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 confit method keeps the salmon ridiculously moist and silky, almost like butter melting on your tongue.
  • The pistachio crust brings color, crunch, and a Middle Eastern flair that feels both fancy and homey.
  • It looks impressive enough for guests but is forgiving enough for a weeknight once you get the hang of it.
  • You can prep the crust ahead and just assemble when the salmon is done, making timing a breeze.
02 -
  • Do not rush the confit, higher heat will cook the salmon faster but you will lose that melt in your mouth texture that makes this dish special.
  • If your tahini is too thick and clumpy, whisk in a teaspoon of warm water before mixing it with the other crust ingredients so it spreads easily.
  • Let the salmon rest on paper towels for a minute or two after lifting it from the oil, otherwise the crust will slide right off on a puddle of excess oil.
03 -
  • Use a digital thermometer to check the internal temperature of the salmon, aim for around 50 to 52 degrees Celsius for that perfectly tender, almost raw center.
  • If you want extra crunch, pop the crusted fillets under the broiler for 1 to 2 minutes just before serving, watching closely so the nuts do not burn.
  • Make a double batch of the pistachio crust and keep it in the fridge, it is fantastic spread on grilled chicken, roasted carrots, or even toast with a drizzle of honey.
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