Confit Salmon Tahini Pistachio Crust (Printable Version)

Oil-poached salmon crowned with vibrant tahini, pistachio, and fresh herb crust for an elegant main course.

# List of Ingredients:

→ Salmon Confit

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 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 Steps:

01 - Set oven to 212°F (100°C).
02 - Place salmon fillets in a small ovenproof dish so they fit snugly. Season evenly with salt, pepper, and lemon zest.
03 - Pour olive oil over salmon until mostly submerged. Transfer to preheated oven and confit for 25 to 30 minutes until fish is just opaque and flakes easily.
04 - While salmon cooks, combine pistachios, tahini, garlic, parsley, dill, mint, lemon juice, honey, cumin, salt, and pepper in a bowl. Stir until thick and spoonable paste forms.
05 - Carefully lift cooked fillets from oil and place on paper towel-lined plate. Allow to 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 olive oil drizzle.

# Expert Suggestions:

01 -
  • The confit method makes the salmon impossibly tender and forgiving, even if you slightly overcook it.
  • The tahini-pistachio crust adds texture and flavor without being heavy or rich.
  • It looks elegant enough for guests but comes together with minimal hands-on effort.
  • You can serve it warm or at room temperature, making it perfect for entertaining.
02 -
  • Don't rush the confit by raising the oven temperature or the salmon will turn dry and chalky instead of silky.
  • If the crust seems too thick, thin it with a tiny splash of olive oil or lemon juice until it's just spreadable.
  • Let the salmon rest briefly after removing it from the oil so excess oil drips away and doesn't make the crust slide off.
03 -
  • Use a thermometer to check the oil temperature before adding the salmon, it should stay around 50 to 60°C for perfect confit.
  • Strain and store the confit oil in the fridge, it keeps for weeks and carries a subtle salmon flavor that's wonderful in dressings.
  • Press the crust onto the salmon while it's still slightly warm so the tahini softens and adheres like a glaze.
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