Confit Salmon with Tahini Pistachio Crust (Printable)

Oil-poached salmon topped with vibrant tahini, pistachio, and herb crust for a showstopping Mediterranean dish.

# Ingredient List:

→ 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 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

# Directions:

01 - Set oven to 212°F (100°C) for gentle confit cooking.
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 oven and confit for 25-30 minutes until fish is just opaque and flakes easily.
04 - In a bowl, combine pistachios, tahini, garlic, parsley, dill, mint, lemon juice, honey, cumin, and a pinch of salt and pepper. Stir until you have a thick, spoonable paste.
05 - Carefully lift fillets from 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 Tips:

01 -
  • The confit method gives you tender, buttery salmon that melts on your tongue without any risk of drying out.
  • The tahini crust adds a nutty, herbaceous layer that feels fancy but comes together in minutes.
  • It looks impressive on the table, yet the technique is surprisingly forgiving once you get the hang of it.
  • You can serve it warm or at room temperature, which makes it perfect for dinner parties where timing gets tricky.
02 -
  • Don't let the oil get too hot or the salmon will cook unevenly and lose that melt-in-your-mouth texture you're aiming for.
  • Pat the salmon dry before applying the crust, or the tahini mixture won't stick properly and you'll end up with a messy plate.
  • If you're reusing the confit oil, strain it well and store it in the fridge, it's perfect for roasting vegetables or making vinaigrettes.
03 -
  • Use a thermometer to keep the oil around 50 to 60°C during confit, this ensures the salmon stays tender and doesn't overcook.
  • Toast the pistachios lightly before chopping them, it deepens their flavor and makes the crust even more aromatic.
  • If you want extra crunch, pop the crusted salmon under a hot grill for just a minute or two, watch it closely so the nuts don't burn.
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