Confit salmon

Total time: 1hr 30m
Preparation Time: 30m

For 4 people


Florian (FOOBY Team)

Nutritional Information

Contains 398 Kcal, 24g Protein, 3g Carbohydrates, 32g Fat


  • Salmon
  • 1 organic lemon
  • 1 vanilla pod
  • 450 g salmon fillets without skin
  • 1 tsp fennel seeds
  • To cook in the oven
  • 5 dl olive oil (not cold-pressed)
  • Crumbly almond topping
  • 3 tbsp almonds
  • 0.5 bunch dill
  • Fennel salad
  • 1 fennel
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 0.25 tsp salt
  • a little Tasmanian mountain pepper
  • To serve
  • 0.5 tsp sea salt
  • Utensils
  • One baking dish (approx. 2 l)

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  • Salmon

    Halve the lemon lengthwise, cut into slices. Cut open the vanilla pod and scrape out the seeds. Place the salmon, lemon slices, vanilla pod, vanilla seeds and fennel seeds in the dish.
  • To cook in the oven

    Place the dish on a baking tray. Pour the oil into the dish until the fish is covered. Cook for approx. 60 mins. in the lower half of an oven preheated to 80°C. Remove from the oven.
  • Crumbly almond topping

    Finely chop 2 of the lemon slices cooked in oil, coarsely chop the almonds, finely chop the dill.
  • Heat 2 tbsp of oil (from the dish) in a frying pan. Add the almonds, chopped lemon and dill, stir fry for approx. 3 mins., set aside.
  • Fennel salad

    Shred the fennel. Whisk together the lemon juice and oil, season. Add the fennel, mix.
  • To serve

    Carefully remove the fish from the oil, season with salt. Serve the fish and lemon slices on top of the fennel salad, sprinkle with the crumbly almond topping.
  • Tip:

    Pour the cooled oil through a fine sieve. Keep the oil in a sealed container and store in a cool, dark place for up to 1 month. The oil can be reused to fry and sauté fish and vegetables.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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