Ever tried salmon gently poached in olive oil? This Salmon Confit with Aioli is incredibly tender, silky, and delicately infused with Mediterranean flavours.
I must admit that I don’t watch many cooking shows on TV, but I do watch MasterChef. I don’t particularly like reality shows, yet I have actually learnt a couple of things from them.
Remember when I tried my hand at making Hot Tea Smoked Salmon? MasterChef had inspired me to give it a go. The same thing happened with this Salmon Confit.
This recipe is very easy to make, though it is a bit more technical than my usual dishes, and it requires a vacuum sealer.
On MasterChef, they also use a sous-vide machine, but as I don’t have one, I used a normal pot and a thermometer instead. It worked perfectly well, although a sous vide machine would certainly make it easier to keep the temperature under constant control.
You could also prepare this without a vacuum sealer, but you would need much more oil. You would have to completely cover the salmon fillets in oil and place the pan directly on the heat, with no water required. That would mean using far more oil than necessary, and most of it would end up wasted.
But what exactly is a confit? It is a French cooking technique originally used to preserve food. Traditionally, ingredients were slowly cooked in a bath of warm fat at very low temperatures. Nowadays, it refers to gently cooking food in oil or fat in the same way. This method allows the final dish to retain all its flavour and moisture, cooking the fish or meat gently and precisely.
Can you see how pink and tender this salmon fillet is? Notice how it falls apart when I cut it with a fork. It literally melts in your mouth.
I was very surprised by how well it turned out, especially with almost no “cooking” on my part, and by how light it tasted. It didn’t taste greasy at all.
Serve it with some homemade Aioli and some wilted spinach for a refined dinner or a special occasion. Bon appétit!
Why We Love Confit Salmon
- Texture turns soft and tender without feeling mushy, which makes it pleasant to eat even on its own.
- Fish keeps its shape well, so it can be served whole or flaked without falling apart too much.
- Dish pairs naturally with boiled potatoes, crusty bread, or plain rice, turning it into a satisfying meal.
Key Ingredients for Salmon Confit
Salmon Fillets
Thick, centre-cut salmon gives you an even, rosy centre flesh and a silky texture that flakes into soft, moist layers. Choose fillets with firm flesh and a fresh scent. Very thin tail pieces cook faster and can become too delicate.
Fine Salt
A small pinch lifts the natural sweetness of the salmon and seasons it evenly. Fine sea salt dissolves quickly and spreads more uniformly over the surface.
Homemade Aioli
Smooth, creamy aioli brings richness and gentle garlic warmth. Its silky texture pairs naturally with the tender salmon. It adds depth and keeps the delicate flavour of the fish balanced.
Find the complete list with measurements in the recipe card below.
How to Make Salmon Confit with Aioli
Step 1: Place each salmon fillet in a vacuum-sealable bag.
Step 2: Sprinkle 1 pinch of salt over the top of each salmon fillet. Drizzle ¼ of the extra virgin olive oil over it, then seal using a vacuum sealer.
Step 3: Cook in a water bath at 38°C – 100°F for 40 minutes.
Step 4: When ready, gently remove the salmon from the bag and drain well.
Step 5: Serve warm with homemade aioli, coarse salt, and wilted spinach.
Frequently Asked Questions
Yes. You can fully submerge the salmon in olive oil in a small saucepan and keep the temperature at 38°C – 100°F. This method requires much more oil and careful heat control.
The centre flesh will look evenly rosy and feel soft when gently pressed. It should flake easily but remain moist.
Centre-cut fillets with even thickness work best because they cook uniformly at low temperature. Very thin tail pieces can become too soft.
Yes, but thaw it fully in the refrigerator and pat it dry before sealing. Excess moisture can dilute the oil inside the bag.
Extra Help from the Kitchen
Bring Salmon to Room Temperature – Let the fillets sit out for 10–15 minutes before sealing. Very cold fish can slightly lower the water temperature at the start of cooking.
Dry the Surface First – Pat the salmon dry with kitchen paper before adding oil. Removing excess surface moisture helps the oil coat the fish more evenly inside the bag.
Avoid Overcrowding the Pot – Leave space between the bags in the water bath so heat circulates properly around each portion. Stacking them can create uneven cooking.
Use a Rack or Plate if Needed – If the bags float, place a small heatproof plate or rack on top to keep them fully submerged for consistent cooking.
Taste Before Final Seasoning – After draining the salmon, taste a small flake before adding coarse salt. This helps you adjust seasoning accurately, especially if your fine salt is stronger than expected.
Variations and Twists
Add Lemon and Dill for a Fresh Herbal Finish – Place a few thin slices of lemon or lime and a small sprig of fresh dill on top of the salmon before sealing to infuse the oil with bright citrus notes and a gentle herbal aroma.
Include Thyme and Bay – Add a small sprig of thyme and one bay leaf on top of each fillet before sealing to bring a subtle savoury depth that pairs well with the creamy aioli.
Add Orange Zest – Grate a small strip of orange zest over the top of the salmon before sealing to introduce a light citrus fragrance that lifts the overall flavour.
Sprinkle Crushed Fennel Seeds – Lightly crush a few fennel seeds and scatter them over the salmon before sealing to add a soft anise note that works nicely with the olive oil.
Finish with Capers and Parsley – After cooking, top the salmon with chopped parsley and a spoonful of rinsed capers to add freshness and a mild briny bite that balances the tender texture.
Storage and Shelf Life
Store Salmon Confit in an airtight container in the refrigerator within 2 hours of cooking. Keep it chilled at or below 4°C – 40°F and consume within 3 to 4 days. Freezing is possible, though the texture may become slightly grainy once thawed. If freezing, wrap the salmon tightly and store for up to 2 months.
Thaw overnight in the fridge. Reheat gently in a low oven set at 80°C – 175°F in an ovenproof dish until just warmed through, or serve cold flaked over salads.
Other Ways to Cook Salmon
Salmon Confit with Aioli Recipe
Ever tried salmon gently poached in olive oil? This Salmon Confit with Aioli is incredibly tender, silky, and delicately infused with Mediterranean flavours.
Ingredients
- 4 x 160 g – 5½ oz salmon fillets
- 100 ml – 3⅓ oz extra virgin olive oil
- 4 pinches fine salt
- coarse salt
- homemade aioli
Instructions
-
Place each salmon fillet in a vacuum-sealable bag.
-
Sprinkle 1 pinch of salt over the top of each salmon fillet. Drizzle ¼ of the extra virgin olive oil over it, then seal using a vacuum sealer.
-
Cook in a water bath at 38°C – 100°F for 40 minutes.
-
When ready, gently remove the salmon from the bag and drain well.
-
Serve warm with homemade aioli, coarse salt, and wilted spinach.
This post contains affiliate links. If you purchase through these links, I may earn a small commission at no additional cost to you.
Leave a Reply