Find how the best way to confit salmon with this recipe by the Hairy Bikers. The first step of the recipe is optional, but we recommend if you want to bring out the best flavour.


  • 4 salmon fillets, skinned

  • 1 litre olive oil

  • For the marinade

  • 1 tbsp olive oil

  • 1 tsp sea salt

  • Zest of 1 lemon

  • A few juniper berries, crushed

  • 1 tbsp gin

  • For the potatoes

  • 750g waxy or new potatoes, peeled

  • 50g clarified butter

  • 1 tbsp parsley, finely chopped (optional)


  • 1.

    Mix the marinade ingredients together. Add the salmon fillets and rub the marinade into the salmon. Leave for half an hour.

  • 2.

    Heat the olive oil in a pan large enough to hold the salmon in a single layer – this is important – the fish needs the residual heat from the base of the pan and will cook unevenly if in more than one layer. Heat the oil to 55C and turn off the heat. Add the salmon and cook for 18-20 minutes. The temperature will drop to around 45C – if it gets any lower, return it to the heat until it rises again to 45C. Drain onto kitchen towel.

  • 3.

    For the potatoes, use a melon baller to scoop out balls. Rinse in cold water, then put in a saucepan and cover in more cold water. Bring to the boil and simmer for 1 minute, then drain and leave to dry.

  • 4.

    Heat the clarified butter in a frying pan large enough to hold the potatoes in a single layer. Add the potatoes and season. Cook on a medium to high heat, shaking the pan regularly so they cook all over – for between 8-10 minutes. Sprinkle with parsley if you like.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 3140kj
  • Fat Total 297g
  • Saturated Fat 52g
  • Protein 85g
  • Carbohydrate 34g
  • Sugar 1g
  • Sodium 720mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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