Confit Salmon Tahini Pistachio Crust (Printable)

Oil-poached salmon with vibrant tahini, pistachio, and herb topping for an elegant Mediterranean main course.

# Ingredient List:

→ Salmon Confit

01 - 4 salmon fillets, skinless and pin-boned, approximately 5.3 oz each
02 - 16.9 fl oz extra virgin olive oil
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 - Fresh herbs, chopped
18 - Extra virgin olive oil for drizzling

# Steps:

01 - Preheat your oven to 212°F.
02 - Place salmon fillets in a small ovenproof dish, arranging them snugly. Season generously with salt, pepper, and lemon zest.
03 - Pour olive oil over the salmon fillets until mostly submerged. Gently transfer to the preheated oven and cook for 25 to 30 minutes until the fish becomes opaque and flakes easily with a fork.
04 - While salmon cooks, combine finely chopped pistachios, tahini, grated garlic, parsley, dill, mint, lemon juice, honey, cumin, and salt and pepper in a mixing bowl. Stir until the mixture forms a thick, spreadable paste.
05 - When the salmon reaches optimal doneness, carefully lift each fillet from the hot oil using a small spatula and place on a paper towel-lined plate. Allow to cool slightly.
06 - Spread a generous layer of the tahini-pistachio mixture evenly over the top surface of each salmon fillet.
07 - Serve the crusted salmon warm or at room temperature. Garnish with fresh herbs, lemon wedges, and a drizzle of olive oil as desired.

# Expert Advice:

01 -
  • The confit method turns salmon impossibly silky, nothing like the dry fillets you fear from the oven.
  • The tahini crust adds earthy richness and crunch without any breadcrumbs or fuss.
  • It looks like restaurant food but requires almost no active cooking time.
  • You can serve it warm, cold, or anywhere in between and it still tastes luxurious.
02 -
  • Don't rush the oven temp, anything hotter than 100°C will tighten the salmon and ruin that melt-in-your-mouth texture.
  • Taste your tahini before mixing, some brands are bitter and need extra honey or lemon to balance.
  • If the fillets vary in thickness, pull the thinner ones a few minutes early to avoid overcooking.
03 -
  • Always bring your salmon to room temperature before confiting so it cooks evenly from edge to center.
  • If you don't have enough oil to cover the fillets, flip them gently halfway through cooking.
  • Strain the used confit oil through a fine sieve and store it in the fridge, it's liquid gold for future cooking.
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