Nikki P's easy guide to confit salmon

Cook flavour-packed salmon fillets to perfection with this simple technique

“Don’t be intimidated by the fancy-sounding name – confit is an easy technique to master and one that salmon lovers can add to their cooking repertoire. The term ‘confit’ is French for ‘to preserve’. It’s a classic technique that involves slow-cooking fish or meat over low heat. Here, I share the five simple steps to achieve perfect confit salmon at home.”

- Nikki P

Step 1 of 6

Make a herb salt

Combine 2 tbs sea salt flakes, 2 tbs finely chopped dill and zest of 1 lemon in a small bowl. This salt mixture will be used to lightly cure the salmon which adds a subtle flavour to the fish. You can use your favourite fresh herbs to customise the flavours to your liking.

Step 2 of 6

Cure salmon

Rub 2 skinless salmon fillets with your herb salt. Refrigerate uncovered, for 30 minutes to lightly cure.

Step 3 of 6

Rinse, dry and prepare salmon for cooking

Rinse salmon to remove excess herb salt, then pat dry with paper towels. Place salmon, presentation-side up, in an ovenproof dish just large enough to fit your fish. Add 1 tsp black peppercorns and 2 fresh bay leaves.

Step 4 of 6

Cook salmon

Pour over extra virgin olive olive to cover salmon. Bake at 100ºC/80ºC fan-forced for 20 minutes or until cooked to your liking. The fat and low oven temperature prevent the salmon from overcooking and drying out, ensuring a soft and flaky texture.

Step 5 of 6

Drain and serve

Carefully transfer confit salmon to a paper towel-lined plate and allow oil to drain before serving.

Step 6 of 6

You can pair confit salmon with so many ingredients. Serve salmon with a shaved apple or pear salad and roast potatoes, or flaked and tossed through a rice and slaw salad.