Salmone Confit Recipe

Prepare salmon

Pat the salmon fillet dry with paper towels. Trim any ragged edges and, if desired, portion the fillet into 4 equal pieces (about 4 oz / 110 g each) to make serving easier. Lightly season both sides with the coarse sea salt and a pinch of freshly ground black pepper.

Arrange aromatics

In a small, heavy-bottomed ovenproof dish or saucepan just large enough to hold the salmon pieces in a single layer, place the smashed garlic cloves, thyme sprigs, bay leaves, peppercorns and lemon zest. Pour in about 1/2 cup of the olive oil and stir gently to distribute aromatics.

Add salmon and cover with oil

Nestle the salmon pieces skin-side down into the dish so they sit comfortably without overlapping. Pour the remaining olive oil over the salmon until it is fully submerged (use more oil if necessary). Gently press down so no air pockets remain. The oil should completely cover the fish.

Slow-cook the salmon

Preheat oven to 110°C (225°F). Place the dish in the oven and cook gently for 25–35 minutes, until the salmon is opaque and flakes easily when tested with a fork. Cooking time will vary by thickness; thinner pieces may be done in 20–25 minutes, thicker up to 35 minutes. The internal temperature should reach about 50–55°C (122–131°F) for tender confit texture.

Cool in oil

Remove the dish from the oven and allow the salmon to cool in the oil to room temperature (about 20–30 minutes). Cooling in the oil helps the flesh set and retain moisture.

Store (optional)

If not serving immediately, transfer the salmon and oil into a clean jar, ensuring the fish remains submerged in oil. Refrigerate for up to 3 days. When chilled, the oil will solidify slightly; bring to room temperature or gently warm the sealed jar in a warm water bath before serving so the oil becomes fluid again.

Remove and drain

Using a slotted spoon or spatula, lift salmon pieces from the oil and let excess oil drip back into the dish or jar for 1–2 minutes. Place on a cutting board or serving plate.

Flake or portion

Gently flake or portion the salmon into serving pieces, leaving the skin intact if you prefer to crisp it later. Taste a small piece and adjust seasoning with a light sprinkle of finishing salt and freshly ground black pepper as needed.

Add lemon and herbs

Drizzle each portion with about 1/4 teaspoon of fresh lemon juice (total 1 tablespoon across servings) and sprinkle the chopped chives on top. The lemon brightens the rich confit flavor.

Serve suggestions

Serve the salmone confit warm or at room temperature over toasted crusty bread or blinis, with microgreens or baby arugula on the side. Spoon a little of the flavored olive oil over the fish and bread for extra richness. Finish with additional lemon, chives, salt and pepper to taste.

Optional crisping (if desired)

For a textural contrast, gently sear the skin side: heat a nonstick skillet over medium-high heat, wipe off most oil from the salmon, place skin-side down and press lightly for 30–60 seconds until crisp. Do not overcook—this is merely to crisp the skin; the interior is already perfectly cooked.