Salmon confit with olive oil and citrus fruits



  • 500 g-1 lb salmon fillet
  • 60 mL (1/4 cup) salt
  • 60 mL (1/4 cup) sugar
  • 1 orange, sliced
  • 1 pink grapefruit, sliced
  • 1 lemon, sliced
  • 5 mL (1 tsp) each fennel seeds and ground mustard
  • Freshly ground pepper, to taste
  • 5-6 sprigs of dill
  • 500 mL (2 cups) olive oil


  •  Place the salmon in a large rectangular dish. In a bowl, combine the salt and sugar and spread over the salmon. Cover with plastic wrap and place the salmon in the fridge for 1 hour. Rinse the salmon with water to remove the salt and sugar mixture.
  • Blot it with a paper towel and set aside.
  • Preheat the oven to 135 °C (275 °F).
  • Place citrus slices in the bottom of a rectangular baking dish, and set aside a few slices to garnish the salmon.
  •  Place the salmon on top of the citrus slices and season the salmon with fennel, dry mustard and pepper. Place the remaining 6- citrus on top of the salmon filet, sprinkle with dill sprigs, and pour the oil over top.
  •  Bake uncovered for 30 minutes or until the salmon flakes easily with a fork.

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