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    You are here: Home / Cooking Times / a) 30 mins or less / Salmon Confit

    Salmon Confit

    24 November 2014 - By Michelle Minnaar
    This post may contain affiliate links.

    Facebook24TweetPin48YummlyShares72
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    Keen diners would immediately think of duck confit on French restaurant menus but surprisingly fish can also be used. Who could possible resist succulent flakes of tender salmon?

    Raw salmon fillet with herbs

    A long, long time ago it was discovered that meat can be preserved by sealing it airtight under a layer of fat. Even though we have fridges and canning equipment at our fingertips, confits are still used as a method of preserving.

    Here is how the French do it:

    1. Season the meat with salt and herbs
    2. Let it soak up the flavours for a day
    3. Dry the meat
    4. Submerge it in fat
    5. Cook the meat gradually for several hours
    6. Drain the meat
    7. Place the meat in a sterilised container and add extra salt
    8. Remove the spoilage-prone meat juices from the fat
    9. Pour the fat over the meat
    10. Seal and enjoy later
    Salmon submerged in clarified butter

    If you have the urge to run away at the news of how much work confit requires, fret not. We are dealing with fish in this recipe. The method is much simpler and you can enjoy the fruits of your labour in just over 30 minutes. Any type of fat can be used, such as goose and duck. If you browse the internet, you would notice that olive oil is used a lot with preparing confit of salmon, but we won’t be going down this path.

    Tom Sellers demonstrated how to make salmon confit at his restaurant, called Story. The secret is using clarified butter and if you can’t be bothered to make the stuff yourself, you can buy Lurpak’s ready-made product.

    The salmon can be used in multiple applications. In the photo, the clarified butter that was used in cooking the salmon was slathered on a piece of rye bread topped with the luscious fish. Dried cranberries were added to the butter originally. It can be eaten as a whole fillet as part of a main meal or it can be broken up and tossed into a salad. These are just a few ideas. What would you do?

    Salmon confit on rye bread

    Check out these Fishy Cookbooks

    • Nick Nairn’s Top 100 Salmon Recipes
    • Fish & Shellfish
    • The River Cottage Fish Book
    • Good Food: Fish & Seafood Dishes
    • J Sheekey FISH
    Print
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    Salmon Confit


    ★★★★★

    5 from 1 reviews

    • Author: Michelle Minnaar
    • Total Time: 35 minutes
    • Yield: 2 servings 1x
    Print Recipe
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    Ingredients

    Scale
    • 300g (10oz) salmon
    • 250g (8oz) clarified butter, Lurpak or homemade
    • 1 thyme sprig
    • 1 bay leaf
    • 1 garlic clove
    • 5ml (1 tsp) fennel seeds

    Instructions

    1. In a pan deep enough to submerge thef salmon, melt the butter and infuse with thyme, a bay leaf, a clove of crushed garlic and fennel seeds.
    2. Lightly salt the salmon and leave for 10 minutes to slightly cure the flesh. Then, place the salmon into the hot melted butter and chill for 30 minutes.
    3. Afterwards, scoop off the butter and enjoy the salmon.

    Notes

    • While I use bay leaf with this recipe, feel free to experiment and make this dish your own. Here is a list of different bay leaf substitutes you could use in it’s place.
    • Prep Time: 30 minutes
    • Cook Time: 5 minutes
    • Category: Dinner
    • Method: Boil
    • Cuisine: French

    Nutrition

    • Calories: 453
    • Sugar: Sugars
    • Sodium: 76 mg
    • Fat: 37.3 g
    • Carbohydrates: 2.6 g
    • Fiber: Dietary Fiber
    • Protein: 27.8 g
    • Cholesterol: 115 mg

    Did you make this recipe?

    Tag @greedygourmet on Instagram and hashtag it #greedygourmet

    More Salmon Recipes

    • Teriyaki Salmon with Stir-Fried Noodles
    • Salmon & Avocado Tortilla Wraps

    P.S. This is a sponsored post.

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    Reader Interactions

    Comments

    1. Rosa

      November 24, 2014 at 1:37 pm

      Fabulous! This is something I should definitely try.

      Cheers,

      Rosa

      Reply
    2. Sally - My Custard Pie

      November 24, 2014 at 4:26 pm

      I would have thought that salmon was too rich to confit – but there again so is duck. What a lovely idea.

      Reply
    3. adam

      November 26, 2014 at 12:14 pm

      hiya! will be trying this 🙂

      Does the salmon remain raw, or just the outside just a tad cooked from being in the warm butter?

      Reply
    4. Gary

      December 03, 2014 at 2:59 pm

      Such a coincidence – I’m going to be cooking confit salmon tomorrow so useful to have some up-to-date pointers. Cheers Michelle!

      Reply
    5. Sarah Maison Cupcake

      December 11, 2014 at 9:57 am

      That does look and sound utterly wonderful. I bought a side of salmon this week to chop into fillets but next time I should try this.

      Reply
      • michelle

        March 27, 2017 at 9:32 pm

        Did you try it?

        ★★★★★

        Reply
    6. Judith (Mostly About Chocolate Blog)

      December 17, 2014 at 2:15 pm

      Wow – definitely not something I would have considered before. Unique approach to salmon for sure (for me 🙂 )

      Reply

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