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Salmon Confit with Aioli

Salmon Confit with Aioli

Salmon Confit with Aioli - an easy technique for a moist, tender and melt-in-your-mouth salmon!

Course Main
Cuisine French
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Author Manuela Zangara


  • 4 x 160 gms – 5 ½ oz. salmon fillets
  • 100 ml – 3 1/3 oz. extra virgin olive oil
  • 4 pinches of salt
  • Coarse salt
  • Home-made Aioli


  1. Put each salmon fillet in a vacuum sealable bag.
  2. Add 1 pinch of salt and ¼ of the extra virgin olive oil per bag and seal it with the vacuum sealer.
  3. Cook it in a water bath at 38°C – 100°F for 40 minutes.
  4. When ready, gently remove it from the bag and drain it.
  5. Serve it warm with some home-made aioli, coarse salt and wilted spinach.