Confit Salmon with Tahini Pistachio Crust (Print Version)

Oil-poached salmon with vibrant tahini, pistachio, and herb crust. Tender, flavorful, and naturally gluten-free.

# Components:

→ Salmon

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

# Preparation Steps:

01 - Preheat your oven to 212°F (100°C).
02 - Place the salmon fillets in a small ovenproof dish so they fit snugly. Season evenly with salt, pepper, and lemon zest.
03 - Pour the olive oil over the salmon until mostly submerged. Gently transfer to the preheated oven and confit for 25 to 30 minutes, until the fish is just opaque and flakes easily with a fork.
04 - While the salmon cooks, combine pistachios, tahini, grated garlic, parsley, dill, mint, lemon juice, honey, cumin, and a pinch of salt and pepper in a bowl. Stir until you have a thick, spoonable paste.
05 - When the 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 fresh herbs, lemon wedges, and a drizzle of olive oil.

# Expert Advice:

01 -
  • The salmon stays impossibly moist and tender because it's barely kissed by gentle heat—no dry fish here.
  • That crust of tahini, pistachios, and fresh herbs is where the real magic happens, adding texture and brightness to every bite.
  • You can make this ahead and serve it at room temperature, which means less stress when guests arrive.
02 -
  • The temperature of your oven is non-negotiable—too hot and your salmon becomes flaky and dry instead of melt-in-your-mouth tender.
  • Don't skip patting the salmon dry after it comes out of the oil; a damp surface means your crust won't adhere properly and slides right off.
03 -
  • Pat your salmon completely dry before seasoning—moisture is the enemy of proper seasoning absorption and oil adhesion.
  • Taste the crust mixture before spreading it on the fish and adjust seasoning boldly; it needs to taste almost aggressive on its own because the salmon tempers it.
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