Confit Salmon Tahini Pistachio Crust

The smell hit me first, a quiet warmth of olive oil barely shimmering in the oven, coaxing salmon into something impossibly tender. I'd never confited fish before that rainy Tuesday, but I had a hunch it would work. When I lifted the first fillet from the oil, it practically sighed onto the plate. The tahini crust came later, a last-minute idea born from half a jar in the fridge and a bag of pistachios I'd forgotten about.

I made this for friends who claimed they didn't like salmon, and they went silent after the first bite. One of them scraped the dish with her finger to get the last bit of tahini. We ate it with torn flatbread and a salad that was mostly just lemon and olive oil, and no one wanted dessert.

Ingredients

• Salmon fillets (about 150 g each): Go for thick, even pieces so they cook at the same rate, and make sure they're skinless or you'll be wrestling with it later.
• Olive oil (500 ml): This isn't a place to use your fanciest bottle, but don't use something you wouldn't drizzle on bread either; it flavors the fish as it poaches.
• Lemon zest: Just the yellow part, the white pith will make everything bitter and you'll taste it in every bite.
• Sea salt and black pepper: Season boldly before the oil goes on, the confit method is gentle and needs that early help.
• Shelled pistachios (60 g): Chop them by hand for varied texture, a food processor turns them to dust too fast and you lose the crunch.
• Tahini (3 tbsp): Stir the jar well before scooping, the oil separates and you want it creamy, not grainy.
• Garlic clove: Grate it fine or mince it to paste, big chunks will overpower the delicate herbs.
• Fresh parsley, dill, and mint: This trio is what makes the crust sing, dried herbs will taste like dust next to fresh ones.
• Lemon juice (1 tbsp): Freshly squeezed, it wakes up the tahini and balances the richness of the oil.
• Honey (1 tsp): Just enough to round out the sharpness, you won't taste sweetness but you'll miss it if it's gone.
• Ground cumin (½ tsp): A whisper of warmth that ties the whole crust together without announcing itself.

Instructions

Preheat and prep:

Set your oven to 100°C (210°F), low and slow is the secret here. Nestle the salmon fillets snugly in a small ovenproof dish, season them with salt, pepper, and lemon zest, then pour over enough olive oil to mostly cover them.

Confit the salmon:

Slide the dish into the oven and let it go for 25 to 30 minutes, until the flesh turns opaque and flakes with the gentlest nudge. The oil should barely bubble, if it's sizzling your oven is too hot.

Make the crust:

While the salmon poaches, chop the pistachios finely and toss them in a bowl with tahini, grated garlic, all the fresh herbs, lemon juice, honey, cumin, and a pinch of salt and pepper. Stir until it forms a thick, spoonable paste that clings to the spoon.

Drain and rest:

Carefully lift each fillet from the oil with a slotted spatula and set them on a paper towel-lined plate to blot off excess oil. Let them cool for a minute or two so the crust doesn't slide off.

Top and serve:

Spread a generous layer of the tahini-pistachio mixture over each fillet, pressing gently so it sticks. Serve warm or at room temperature with lemon wedges, extra herbs, and a drizzle of olive oil if you're feeling fancy.

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The first time I served this, someone asked if I'd trained in a restaurant. I laughed and said no, just a rainy Tuesday and a hunch. But that's the thing about this dish, it makes you look like you know secrets you don't.

Serving Suggestions

I like this with a very simple salad, just bitter greens, lemon, olive oil, and flaky salt, nothing to compete with the richness. Warm flatbread or pita is perfect for scooping up any tahini that falls off, and roasted vegetables like asparagus or zucchini feel right at home next to it. If you want to stretch it for a crowd, flake leftovers over couscous or quinoa the next day.

Variations and Swaps

If pistachios are too pricey or you don't have them, almonds or walnuts work beautifully, just toast them first for depth. You can swap the herbs based on what's in your fridge, cilantro and basil are both lovely, though the flavor shifts a bit. For a spicy kick, add a pinch of Aleppo pepper or red chili flakes to the crust, it cuts through the richness in a surprising way.

Storage and Make-Ahead Tips

The salmon keeps well in the fridge for up to two days, and honestly it's almost better cold, draped over salad or eaten straight from the container at midnight. You can confit the fish a few hours ahead and let it sit at room temperature, then add the crust just before serving so it stays vibrant. The tahini mixture holds for a day or two in a sealed container, though the herbs will darken a bit, just stir it well before using.

• Strain and save the confit oil, it's incredible for roasting potatoes or drizzling over vegetables.
• If you're making this for a dinner party, prep the crust in the morning so you only have to spread it on at the last minute.
• Leftovers can be gently reheated in a low oven, but I prefer them at room temperature where the flavors feel more alive.

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This is the kind of dish that makes people lean back in their chairs and sigh, the kind that turns a regular weeknight into something you remember. I hope it does the same for you.

Recipe FAQs

→ What is confit cooking and how does it work for salmon?

Confit is a gentle cooking method where food is slowly poached in oil at low temperature. For salmon, this creates an incredibly tender, melt-in-your-mouth texture while preserving moisture and delicate flavor.

→ Can I substitute the pistachios with other nuts?

Yes, almonds or walnuts work well as alternatives. Finely chop them to create a similar texture for the crust, though the flavor profile will be slightly different.

→ How do I know when the salmon is properly cooked?

The salmon is done when it becomes just opaque and flakes easily with a fork. At 100°C for 25-30 minutes, it should be perfectly tender and still moist.

→ Can I reuse the olive oil after cooking?

Absolutely. Strain the confit oil through a fine mesh sieve and store it in an airtight container. It takes on wonderful flavor and can be used for sautéing vegetables or making vinaigrettes.

→ Can this dish be served cold?

Yes, it's delicious served warm or at room temperature, making it perfect for entertaining or meal prep. The flavors actually develop further as it cools slightly.

→ What can I serve alongside this dish?

A crisp green salad, roasted vegetables, warm flatbread, or grain salads like couscous or quinoa complement the rich salmon beautifully. Mediterranean-style sides work particularly well.