Confit Salmon Tahini Pistachio Crust (Printable Version)

Oil-poached salmon topped with vibrant tahini, pistachio, and herb crust for an elegant Mediterranean main dish.

# What You 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 - ½ 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 - ½ tsp ground cumin
15 - Salt and pepper to taste

→ Garnish

16 - Lemon wedges
17 - Extra chopped fresh herbs
18 - Olive oil for drizzling

# How To Make It:

01 - Preheat oven to 210°F.
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 - 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.
05 - Carefully lift fillets from oil and place on paper towel-lined plate. Let 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 drizzle of olive oil if desired.

# Expert Advice:

01 -
  • The confit method makes the salmon impossibly tender and nearly foolproof, even if youre new to poaching fish.
  • The tahini crust brings a Middle Eastern twist thats creamy, crunchy, and packed with fresh herbs.
  • It looks stunning on a plate but comes together in under an hour with minimal active work.
  • Leftovers are just as good cold the next day, draped over a salad or tucked into pita.
02 -
  • Don't let the oil get too hot or bubble, if it does, your oven is running high and the salmon will cook unevenly.
  • The crust can be made a few hours ahead and kept covered in the fridge, just bring it to room temperature before spreading.
  • If you want extra crunch, pop the crusted salmon under the broiler for 2 minutes, but watch it closely so the herbs don't burn.
03 -
  • Use a thermometer if you're nervous, the oil should stay around 60 to 70°C (140 to 158°F) for perfect confit.
  • Don't skip the paper towel step after removing the salmon, excess oil will make the crust slide off.
  • If your tahini is too thick, whisk in a teaspoon of warm water before mixing the crust so it spreads easily.
  • Leftover salmon can be flaked into grain bowls, salads, or even scrambled eggs the next morning.
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