Learn how to make silky salmon confit at home with this foolproof recipe. Tender, melt-in-your-mouth salmon cooked in olive oil with lemon and dill in just 20 minutes.

Perfectly cooked salmon confit on elegant white plate with microgreens, showing the characteristic silky, translucent appearance

I’ll be completely honest with you – I never even knew salmon confit was a thing until very recently! I’d always thought “confit” meant cooking meat in warm fat for hours and hours, which just didn’t seem right for delicate salmon. Well, little did I know you can actually cook salmon in a bath of warm fat – you just don’t need to leave it there very long. Twenty minutes are all you need, and the resulting dish is an experience you won’t soon forget! At least I know I won’t…

Why This Salmon Confit Recipe Works

Here’s the thing that blew my mind: this gentle cooking method creates a texture that’s extremely similar to gravlax – that silky, delicate feel that’s so different from regular cooked salmon. But unlike gravlax, you get to taste this beautiful assortment of gentle aromas from the warm oil cooking – the delicate salmon flavor, zesty lemon notes, refreshing dill, and that lovely nutty olive oil.

The magic happens because the initial cure with salt and maple sugar actually starts the “cooking” process, just like with gravlax. Then that warm oil bath gently brings everything up to temperature without overcooking. It’s so much more forgiving than traditional high-heat methods!

This is honestly one of those dishes that looks so elegant and restaurant-worthy, but it’s actually super quick and easy to make at home. The hardest part is waiting for the curing time to pass!

Perfectly cooked salmon confit on elegant white plate with microgreens, showing the characteristic silky, translucent appearance

Key Ingredients

You really don’t need much for this dish – it’s all about letting the salmon shine:

  • 2 skinless salmon fillets (6oz each) – Fresh is best, but this technique is so gentle it works wonders even with less-than-perfect fish
  • Coarse sea salt – Don’t skimp on this; it’s doing the heavy lifting in the curing process
  • Pure maple sugar flakes – Or really any sugar you’re comfortable using
  • Fresh lemon zest – The brightness is essential
  • Fresh dill – My personal favorite herb with salmon
  • Extra-virgin olive oil – You’ll need enough to completely cover the fish

Recipe Overview

Prep Time: 10 minutes
Curing Time: 30-45 minutes (don’t go longer!)
Cook Time: 20 minutes
Total Time: About 1 hour
Serves: 2 

Simple ingredients arranged on counter - salmon fillets, coarse salt, maple sugar, fresh dill, and lemon.

How to Make It

Step 1: Make Your Cure Mixture

In a shallow bowl or rimmed plate, combine the lemon zest, chopped dill, coarse sea salt, and maple sugar flakes. Mix it all up real good. Don’t hesitate to really squeeze this mixture between your fingers to bruise the dill and zest. This forces them to release way more flavor!

Salmon fillets getting coated in herb and salt mixture

Step 2: Cure the Salmon

Rub those salmon fillets in the spice mixture, coating them well on both sides, then send them to the fridge just like that – uncovered – for 30 to 45 minutes. This will actually “cure” the salmon and get the cooking process started.

Cured salmon fillets getting rinsed under cold running water

Step 3: Rinse and Dry

After your time is up, rinse the salmon fillets under cold running water and pat them real dry. This step is important – you want all that excess salt off.

Salmon fillets getting submerged in olive oil in white baking dish

Step 4: The Oil Bath

Place the fish fillets in an ovenproof dish that’s just large enough to accommodate them, then cover them completely with olive oil. Keep in mind that the larger the container you use, the more oil you’ll need to completely submerge the fish.

Now about that olive oil… after you’re done cooking your fish, you don’t HAVE to send it all to waste (‘cuz you know, food is a terrible thing to waste…)  Simply filter it and keep it in the refrigerator, then use it for cooking. So long as you use it within a handful of days, it’ll be perfectly safe.

Completed salmon confit with pale, translucent appearance getting transferred onto a white plate with a fish spatula

Step 5: Into the Oven

Set your oven to 170°F and immediately place the salmon on the middle rack. Cook for 20 minutes, then carefully lift it out of its oil bath with a fish spatula.

Pale, silky salmon confit on white plate garnished with microgreens, showing the characteristic translucent, barely-cooked appearance

Step 6: Serve and Enjoy

Let the excess oil drip for a few seconds, then serve garnished with a handful of micro-greens and homemade mayo, if you’re feeling fancy.

And now, get ready to have your mind blown!

Pale, silky salmon confit on white plate garnished with microgreens, getting cut with fork to show the characteristic translucent, barely-cooked appearance

Serving Recommendations

This salmon confit is so delicate and special, I like to keep the sides simple so nothing competes with that incredible texture. Here’s what I love to serve with it:

Keep it Simple: Just some good crusty bread and a simple green salad with lemon vinaigrette. The salmon really is the star here.

Brunch Vibes: This is absolutely divine served over avocado toast or alongside soft scrambled eggs.

Fancy Dinner: Serve it over creamy polenta or risotto with some roasted asparagus on the side.

The texture is so similar to gravlax that honestly, you could use it in many of the same ways – but with that extra dimension of flavor from the gentle oil cooking.

Expert Tips for Success

Don’t Overthink the Temperature: Yes, 170°F sounds weirdly low, but trust the process! The salmon won’t look traditionally “cooked” and that’s totally normal.

Time the Cure Right: I cannot stress this enough – don’t leave it curing longer than 45 minutes. Not only will it make your salmon overly salty, but it will also overcook it and make the texture firmer, chewier. Not the delicate melt-in-your-mouth texture we’re looking for.

Save That Oil: After you’re done cooking, don’t send all that gorgeous infused oil to waste! Simply strain it and keep it in the refrigerator, then use it for cooking. So long as you use it within a handful of days, it’ll be perfectly safe.

Use a Fish Spatula: Trust me on this one – it makes lifting the delicate fish so much easier.

Nutritional Benefits

Besides being absolutely delicious, this preparation is actually pretty healthy:

  • All those omega-3s from the salmon are still there
  • The gentle cooking preserves more nutrients than high-heat methods
  • Olive oil provides healthy monounsaturated fats
  • It’s naturally low-carb and keto-friendly
  • The curing process means you’re getting all the benefits without needing heavy sauces

Troubleshooting

“My salmon looks raw!” – Don’t panic! Just like with gravlax, the texture will be different from what you expect from traditionally cooked fish. The curing basically takes care of the “cooking” and the oil bath just brings it up to temperature.

“The oil doesn’t seem hot enough” – Remember, the oil should be warm, not hot! At 170°F, there shouldn’t be any visible bubbling – just gently warmed oil. The cure already “cooked” the fish; the oil is just warming it to serving temperature. If you feel the oil hasn’t warmed up enough, you can leave it longer, but resist the urge to crank up the heat.

“It’s too salty” – This usually means the cure went too long. Stick to that 30-45 minute window and rinse really well.

FAQ

Q: Is this actually safe to eat?
A: Absolutely! The curing process is doing the same thing as gravlax or smoked salmon preparation.

Q: Can I make this ahead?
A: The salmon is definitely best served right away, but you can do the curing step earlier in the day.

Q: What about that leftover oil?
A: Keep it! It’s fantastic for cooking or drizzling over roasted vegetables. Just strain and refrigerate, and use within a week or so.

Q: Can I double this recipe for more people?
A: Absolutely! Just use the same cure ratio per fillet – so for 4 fillets, double everything. You’ll need a larger dish and more oil to cover all the fish. The curing and cooking times stay exactly the same.

Q: Can I use frozen salmon?
A: Fresh is always better, but if frozen is what you have, make sure it’s completely – and safely – thawed and very well dried.

Bottom Line

This is definitely my new mostest favoritest way of eating salmon. It’s so delicate and fresh, every bite literally disintegrates in your mouth. Just like gravlax, it has that incredible silky texture, but with the added warmth and those beautiful flavors from the oil cooking process.

This is a dish that’s totally worthy of any 5-star restaurant out there, yet you can make it super quickly and easily in the comfort of your own home. And talk about elegant too! If you’ve never tried salmon confit before, you absolutely must give this a try. I promise you won’t be disappointed.

Salmon Confit is so unbelievably soft and tender, it literally melts in your mouth! It's surprisingly easy to make, too! Try it today... you won't be sorry!
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4.52 from 25 votes

Salmon Confit

Prep Time: 10 minutes
Cook Time: 20 minutes
Curing time: 45 minutes
Total Time: 1 hour 15 minutes
Salmon Confit is so unbelievably soft and tender, it literally melts in your mouth! It's surprisingly easy to make, too! Try it today… you won't be sorry!
Servings: 2

Ingredients

US Customary – Metric
  • 2 – 6oz skinless salmon fillets
  • the grated zest of 1 lemon
  • 2 tbsp chopped fresh dill
  • 3 tbsp coarse sea salt
  • 2 tbsp pure maple sugar flakes, you could also use regular maple sugar or any type of sugar that you feel comfortable using
  • 3/4 cup to 1 cup extra-virgin olive oil, or other oil of your choice

Instructions

  • In a shallow bowl, combine lemon zest, dill, salt, and maple sugar. Mix well, squeezing with fingers to bruise herbs.
  • Rub salmon with spice mixture on both sides. Refrigerate uncovered 30-45 minutes.
  • Rinse salmon under cold water and pat completely dry.
  • Place in ovenproof dish and cover completely with olive oil.
  • Cook at 170°F for 20 minutes.
  • Carefully remove with fish spatula, let drain, and serve with micro-greens and mayo if desired.

Notes

  • Don’t cure longer than 45 minutes or salmon will be too salty
  • Save the infused oil – it’s too good to waste!
  • Salmon will look different than traditionally cooked fish – this is normal

Nutrition

Calories: 305kcal, Carbohydrates: 1g, Protein: 34g, Fat: 18g, Saturated Fat: 3g, Cholesterol: 94mg, Sodium: 337mg, Potassium: 833mg, Sugar: 1g, Vitamin A: 99IU, Vitamin C: 1mg, Calcium: 20mg, Iron: 1mg
Course: Appetizer
Cuisine: American

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This recipe was originally posted in August of 2016 but has since been updated for clarity and additional information. The recipe itself has remained unchanged.