Confit Salmon Tahini Pistachio Crust (Printable Version)

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

# What You'll Need:

→ Salmon

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 - Preheat your oven to 210°F (100°C).
02 - Place the salmon fillets in a small ovenproof dish so they fit snugly. Season with salt, pepper, and lemon zest.
03 - Pour the olive oil over the salmon until mostly submerged. Gently transfer to the oven and confit for 25-30 minutes until the fish is just opaque and flakes easily.
04 - While the salmon cooks, combine pistachios, tahini, 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 fillet.
07 - Serve warm or at room temperature, garnished with extra herbs, lemon wedges, and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • The salmon stays impossibly moist because the oil protects it from drying out, even if you slightly overcook it.
  • The tahini-pistachio crust adds crunch and brightness without needing any fancy equipment or techniques.
  • It looks restaurant-fancy but uses one dish and a mixing bowl, so cleanup is shockingly easy.
  • You can make it ahead and serve it warm or cold, which saved me during a dinner party when everything else ran late.
02 -
  • Don't rush the oil temperature because if the oven runs too hot, the salmon will cook unevenly and lose that signature silky texture.
  • Pat the fish completely dry after pulling it from the oil or the crust will slide right off when you try to serve it.
  • If your tahini is too thick, loosen it with a teaspoon of water before mixing or the crust will be stiff and hard to spread.
03 -
  • Use a thermometer to check that your oil stays between 110 and 120°F during confiting, which keeps everything gentle and controlled.
  • Make extra crust and store it in the fridge because it's incredible on roasted chicken, grilled vegetables, or even stirred into yogurt as a dip.
  • If you're nervous about waste, confit just two fillets in less oil the first time so you can get a feel for the technique without committing too much.
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