Confit Salmon Tahini Pistachio Crust (Printable)

Oil-poached salmon fillets crowned with a vibrant tahini, pistachio, and herb crust for an elegant main dish.

# 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
08 - 1 garlic clove, finely minced
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 black pepper to taste

→ Garnish

16 - Lemon wedges
17 - Fresh chopped mixed herbs
18 - Extra virgin olive oil for drizzling

# How to Prepare:

01 - Preheat oven to 212°F and prepare an ovenproof dish suitable for holding salmon fillets snugly.
02 - Arrange salmon fillets in the ovenproof dish in a single layer. Season evenly with sea salt, black pepper, and lemon zest.
03 - Pour olive oil over salmon fillets until mostly submerged. Transfer to preheated oven and cook for 25 to 30 minutes until fish is just opaque and flakes easily with a fork.
04 - While salmon cooks, combine chopped pistachios, tahini, minced garlic, parsley, dill, mint, lemon juice, honey, cumin, salt, and pepper in a mixing bowl. Stir until mixture reaches a thick, spoonable paste consistency.
05 - Carefully lift cooked salmon fillets from the oil using a small spatula and place on a paper towel-lined plate. Allow to cool slightly before finishing.
06 - Spread a generous layer of tahini-pistachio mixture evenly over the top surface of each salmon fillet.
07 - Arrange crusted salmon fillets on serving plates. Garnish with fresh herbs, lemon wedges, and a drizzle of olive oil. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The salmon stays so tender it barely needs a fork, nothing like the dry fillets you dread at dinner parties.
  • That pistachio crust adds crunch and brightness without fussing over breadcrumbs or fancy equipment.
  • It looks like you spent hours, but most of the time the oven does the work while you clean up or pour wine.
  • Leftovers taste stunning cold the next day, draped over greens or tucked into pita.
02 -
  • Don't skip the paper towel step, too much oil on the salmon and the crust will slide right off onto the plate.
  • If your oven runs hot, check the salmon at 20 minutes, overcooked confit loses that melt-in-your-mouth magic.
  • The tahini paste should be thick enough to spread, if it's runny add more nuts, if it's stiff add a splash of lemon juice or water.
03 -
  • For extra crunch and color, slide the crusted salmon under the broiler for 60 seconds, watching closely so the nuts don't burn.
  • Use a thermometer if you're nervous, the salmon is perfect at 50°C (120°F) internal temperature, silky and just cooked through.
  • Always taste the tahini paste before you spread it, adjust salt, lemon, or honey until it makes you want to eat it with a spoon.
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