Confit Salmon Tahini Pistachio Crust

The first time I tasted confit salmon, someone had made it for a dinner party and I kept secretly wondering what made it so impossibly tender. It wasn't until years later that I learned the secret was simply poaching the fish in oil, a technique that feels almost too luxurious to be so straightforward. Now, whenever I want to make something that looks impressive but lets me actually spend time with my guests instead of hovering over the stove, this is the recipe I reach for. The tahini and pistachio crust came about because I had half a jar of tahini needing to be used and a bag of pistachios that had been sitting in my pantry for months.

Last summer I served this for my sister's birthday, and the best moment was watching everyone's faces when they cut into the salmon and realized how tender it was. My brother in law, who usually overcooks fish until it's dry, actually asked for the recipe right then and there at the table. Something about the combination of that creamy, almost buttery salmon with the crunch of pistachios and the bright hit of fresh herbs makes people pause and really pay attention to what they're eating. It's become my go to for moments when I want food to feel special without spending my whole evening in the kitchen.

Ingredients

• Salmon fillets: Four fillets about 150g each, skinless and pin-boned work best here because you want the flesh to have direct contact with the oil
• Olive oil: You will need about 500ml, and do not worry, this can be strained and reused for future cooking or dressings
• Lemon zest: The bright, aromatic oils from the lemon peel infuse into both the fish and the confit oil
• Pistachios: Finely chopped, they add the most gorgeous crunch and a subtle sweetness that balances the tahini
• Tahini: This sesame paste creates a rich, nutty base for the crust that clings beautifully to the salmon
• Fresh herbs: Parsley, dill, and mint bring freshness that cuts through the richness of the fish and oil
• Honey and cumin: Just a touch of each adds depth and a tiny hint of warmth that makes everything taste more complete

Instructions

Get your salmon ready:

Preheat your oven to 100°C (210°F) and place the salmon fillets in a small ovenproof dish where they fit snugly, then season them with salt, pepper, and lemon zest.

Gently poach the salmon:

Pour the olive oil over the salmon until the fillets are mostly submerged, then carefully transfer the dish to the oven and let it confit for 25 to 30 minutes until the fish is just opaque and flakes easily.

Make the vibrant crust:

While the salmon cooks, combine pistachios, tahini, grated garlic, parsley, dill, mint, lemon juice, honey, cumin, and a pinch of salt and pepper in a bowl, stirring until you have a thick, spoonable paste.

Finish and serve:

Lift the cooked salmon from the oil onto paper towels to drain slightly, let cool for a moment, then spread a generous layer of the tahini pistachio mixture over each fillet and serve with extra herbs, lemon wedges, and a drizzle of olive oil.

Save

This recipe has become one of those dishes that people remember and ask about months later. There is something about the contrast of textures and the way the flavors linger that makes a meal feel like a proper occasion, even on a random Tuesday night.

Making It Your Own

I have learned that the crust is wonderfully adaptable depending on what you have in your pantry. Almonds or walnuts work beautifully instead of pistachios, and sometimes I will add a pinch of smoked paprika or sumac if I want to play with the flavor profile. The tahini base is forgiving too, a little extra lemon juice if you like it brighter, more honey if you prefer it sweeter. What matters most is getting the consistency right, thick enough to cling to the salmon but still spreadable like soft butter.

Serving Suggestions

A crisp green salad with an acidic vinaigrette cuts through the richness perfectly, and warm flatbread for scooping up any extra crust is never a bad idea. I have also served this alongside roasted vegetables or over a bed of lentils for something more substantial. The salmon itself is elegant enough to stand alone as a light main course, especially when you have several other dishes on the table.

Making Ahead

This might be the best make ahead dish I know because it actually improves when served at room temperature. You can confit the salmon several hours before serving and keep it in the oil until you are ready to crust it. The tahini mixture can also be made ahead and stored in the refrigerator, though you may need to stir it again before using. Do not be afraid to serve this slightly warm rather than piping hot, the flavors are more pronounced and the texture remains incredible.

• Save the confit oil after straining it, it is now infused with lemon and salmon essence and makes the most incredible base for future dishes
• If you want extra crunch on the crust, briefly broil the crusted salmon under the grill for just a minute or two before serving
• This recipe scales beautifully, just make sure your ovenproof dish is large enough to hold the fillets in a snug single layer

Save

There is quiet confidence in serving something this simple yet extraordinary, watching people realize that sometimes the most impressive food comes from the gentlest techniques.

Recipe FAQs

→ What does 'confit' mean for salmon?

Confit refers to a cooking method where food is gently cooked and preserved in fat, typically oil. For salmon, this means slowly poaching the fillets in olive oil at a low temperature, which results in an incredibly tender, moist texture that almost melts in your mouth.

→ Can I substitute the pistachios in the crust?

Yes, you can certainly experiment with other nuts. Almonds or walnuts, finely chopped, would work well as substitutes for pistachios, offering a similar textural element and unique flavor profiles to the herb and tahini mixture.

→ How should I serve this salmon dish?

This elegant salmon is fantastic served warm or at room temperature. It pairs beautifully with a crisp green salad, steamed asparagus, or warm flatbread. A squeeze of fresh lemon juice and a drizzle of good olive oil always enhance the flavors.

→ Can the confit oil be reused?

Absolutely! The olive oil used for confiting the salmon can be strained through a fine-mesh sieve or cheesecloth once cooled. Store it in an airtight container in the refrigerator and reuse it for future confit projects, dressings, or general cooking, as it will be infused with subtle salmon and lemon flavors.

→ How can I achieve an extra crispy crust?

For an extra crispy crust, after spreading the tahini-pistachio mixture over the confited salmon, you can briefly place the fillets under a preheated broiler (grill) for 1-2 minutes. Watch it very carefully to prevent burning, as the nuts and herbs can brown quickly.

→ Is this dish suitable for meal prep?

Yes, this dish can be partially prepped. The salmon can be confited ahead of time and stored in its oil in the refrigerator for a few days. The crust mixture can also be made a day in advance. Assemble and gently reheat the salmon, then apply the crust just before serving for best results.