- Prep
- 25 min
- Cook
- 40 min
- Total time
- 65 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 490 kcal
Quick summary
“This salmon, slowly confited at a low temperature in extra virgin olive oil with garlic, thyme, and bay leaf, acquires a translucent and velvety texture that falls apart at the touch of a fork. A butter whipped with chives and citrus zest melts over the warm fish.”
What you need to know
- The confit at 120°C in the oven allows slow and uniform cooking of the slices without breaking the cell membrane or drying out the fibers.
- The complete immersion in extra virgin olive oil seasoned with herbs transfers mild aromatic compounds throughout the meat.
- Compound butter with lemon juice and zest brings herbal acidity that complements confit richness.
Ingredients
Main
- x 180g (about 720g in total) Salmon Fillets with skin
- ml (or enough to cover the salmon) Good quality Extra Virgin Olive Oil
- large, slightly mashed Garlic cloves
- Fresh thyme sprigs
- dry Bay leaves
- Sea salt
- Freshly ground black pepper
- g, at room temperature Unsalted butter
- cup, finely chopped Fresh chives
- teaspoon Sicilian lemon zest
- tablespoon Sicilian lemon juice
- Salt and black pepper
Instructions
Principal
- Preheat the oven to 120°C (250°F). This low temperature is crucial for the confit, ensuring gentle and even cooking of the fish.
- Dry the salmon fillets well with paper towels. Generously season both sides with sea salt and black pepper. Removing moisture helps to season the fish better.
- In a baking dish or casserole that fits the salmon fillets in a single layer, place the crushed garlic cloves, thyme sprigs, and bay leaf. These aromatics will infuse the olive oil with their flavors.
- Arrange the salmon fillets over the aromatics and cover completely with extra virgin olive oil. Make sure the fish is completely submerged to ensure the confit process.
- Place the baking sheet in the preheated oven and cook for 35 to 45 minutes, or until the salmon is tender and flakes easily with a fork, but is still slightly translucent in the center. The exact time may vary according to the thickness of the fillet.
- While the salmon confits, prepare the chive and lemon butter. In a small bowl, combine the room temperature butter, finely chopped chives, lemon zest, and lemon juice. Season with salt and pepper to taste.
- Mix all butter ingredients well until homogeneous. Precision in cutting the chives ensures perfect integration and an impeccable look, avoiding large pieces in the butter.
- Remove the salmon from the oven. Carefully, use a spatula or tongs to remove the fillets from the olive oil, letting the excess drain. Place them on serving plates, discarding the garlic and confit herbs.
- Serve the Salmon Confit immediately, placing a generous portion of the chive and lemon butter over each fillet. The heat of the fish will melt the butter, releasing its aromas and flavors. Accompany with steamed vegetables or a creamy puree.
Chef's tips
- Use a culinary thermometer to ensure the oven and oil temperature remains between 110°C and 120°C during cooking.
- Dry the fillets very well with paper towels and season 15 minutes before so the salt penetrates evenly into the fillet.
- Strain and store the olive oil used in the confit in the refrigerator; it becomes flavored and can be reused in the preparation of other fish.
Variations
- Post-confit searing: after the confit, sear the salmon skin for 1 minute in a very hot iron skillet to create a crunchy contrast.
- Dill butter: replace the fresh chives with chopped dill and chopped capers in the preparation of the compound butter.
- Touch of pink pepper: add whole pink pepper grains to the aromatic olive oil before placing the baking dish in the oven.
Substitutions
- The salmon can be replaced by thick slices of desalted cod, high-quality sea bass fillets, or fresh salmon trout.
- The extra virgin olive oil can be combined half with mild refined olive oil if you prefer a less marked flavor profile.
- Fresh thyme can be replaced by sprigs of fresh rosemary, tarragon, or crushed coriander seeds.
How to store
Preserve the confit salmon immersed in its own olive oil in a sealed glass jar in the refrigerator for up to 4 days. To reheat, place in a low oven at 130°C for 10 minutes in the olive oil itself until gently warmed without frying.
Can it be frozen?
It is not recommended to freeze salmon after confiting. The confit method creates a delicate liquid and gelatinous structure that breaks down completely when frozen, leaving the meat soft and releasing water when defrosting.
What to serve with
Pairs perfectly with velvety buttered mashed potatoes, vegetables sautéed in olive oil like French green beans, or light lemon risotto. To accompany the service, serve with a fresh white wine with good acidity like Sauvignon Blanc or Chardonnay.
Frequently asked questions
How to know the ideal point of confit salmon?
The fish is perfect when the meat flakes separate under light pressure from a fork, keeping the core pink and shiny at 35 to 45 minutes.
Is confit salmon too greasy on the palate?
No, because the olive oil cooks the protein without penetrating the cellular interior; when removing with a spatula and draining, the meat is delicate and not heavy at all.
What is the confit technique and why use it on salmon?
Consists of cooking food completely submerged in fat at a low temperature (100°C to 120°C), preserving moisture and generating velvety tenderness.
Can I make the chive butter in advance?
Yes, mix the softened butter with the chives and lemon, roll in plastic wrap in a cylinder shape, and keep in the refrigerator for up to 7 days.
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