The Luxe Confit Salmon With Lemon Parsley Salsa
Want to create something truly special for your festive table? This confit salmon is absolute luxury on a plate! Cooking salmon slowly in oil might sound intimidating, but it's actually incredibly simple and creates the most tender, buttery fish you've ever tasted.
I love serving this for special occasions when I want to impress guests while still keeping things wholesome and nourishing. The bright, fresh parsley salsa cuts through the richness beautifully, making every bite perfectly balanced.
A bit of education about the ingredients in this dish:
Salmon - One of nature's best sources of omega-3 fatty acids for heart health, brain function, and glowing skin. Rich in protein, vitamin D, and selenium for immune support.
Extra Virgin Olive Oil - Packed with healthy monounsaturated fats and powerful antioxidants. The gentle confit cooking method preserves all these beneficial compounds.
Fresh Parsley - Often overlooked, but this herb is loaded with vitamins A, C, and K. Supports kidney function and acts as a natural breath freshener!
Preserved Lemon - A North African staple that adds incredible depth of flavour. The fermentation process creates beneficial probiotics for gut health.
Walnuts - Another excellent source of omega-3s, plus they add wonderful texture and help you absorb the fat-soluble vitamins in the salmon.
Bay Leaves & Peppercorns - Both have natural anti-inflammatory properties and add aromatic complexity to the dish.
Choose wild-caught salmon - When possible, opt for wild-caught for better omega-3 ratios and cleaner fish.
You can also use this method for other fish - Try ocean trout, barramundi, or even thick white fish fillets!
CLEAN INGREDIENTS (Choose organic when possible)
For the Confit Salmon:
– 500ml sunflower oil
– 500ml extra virgin olive oil (cold-pressed, high-quality)
– 1 tablespoon whole black peppercorns, bruised
– 4 bay leaves
– Thickly pared zest of 1 lemon
– 800g skinless centre-cut salmon, pin-boned (wild-caught preferred)
– Fresh chervil leaves to serve
For the Lemon & Parsley Salsa:
– 1 cup flat-leaf parsley leaves, finely chopped
– 1 cup chervil leaves
– 1 tablespoon baby capers, rinsed
– 100g preserved lemon, flesh and white pith removed, finely chopped
– 50g walnuts, roasted and finely chopped
– 1 small eschalot, finely chopped
METHOD
Preparing the Confit:
Set up your oven - Preheat to 150°C. In a shallow roasting pan, combine both oils, peppercorns, bay leaves, and lemon zest.
Submerge the salmon - Add salmon to the pan, ensuring it's completely covered in the oil. Cover with baking paper to prevent evaporation.
Cook low and slow - Reduce oven temperature to 90°C and bake for 15 minutes for medium-rare, or longer if you prefer it more cooked. The gentle heat creates incredibly tender fish.
Rest in the oil - Let salmon stand in the oil for 10 minutes. This continues the gentle cooking process and keeps it supremely moist.
Remove carefully - Using large slotted spatulas, carefully lift salmon out, allowing excess oil to drip off. Place on your beautiful serving platter.
Making the Fresh Salsa:
Combine fresh ingredients - In a bowl, toss together parsley, chervil, capers, preserved lemon, walnuts, and eschalot. The brightness of this salsa is magic!
Serve in style - Scatter the gorgeous green salsa over the salmon, top with extra chervil leaves, and serve immediately.
PRO TIPS
Don't discard the confit oil! Strain it and use for roasting vegetables or making vinaigrettes
The salmon should be just barely cooked through - it continues cooking while resting
Make the salsa just before serving to keep herbs vibrant and fresh
Use a thermometer if unsure - aim for 45-50°C internal temperature
Let salmon come to room temperature before cooking for even results
This is stunning served with roasted baby potatoes and green beans
VARIATIONS
Herb swap: Use dill and mint instead of parsley and chervil
Nut-free: Omit walnuts or use toasted seeds
Citrus twist: Add orange zest to the confit oil
Spicy kick: Add a pinch of chilli flakes to the salsa
Extra greens: Serve on a bed of rocket or watercress
SERVING SUGGESTIONS
Perfect centrepiece for Christmas or special celebrations
Serve with crusty sourdough to mop up the salsa
Pair with a crisp white wine or champagne
Beautiful with roasted asparagus or broccolini
Leftover salmon is amazing in salads or on toast
NUTRITIONAL INFORMATION (per serving, serves 6)
Energy: 520 kcal
Protein: 28 g
Carbs: 3 g
Fat: 44 g
Fibre: 2 g
