Confit of salmon with new potato & crab crush & dill drizzle

Confit of salmon with new potato & crab crush & dill drizzle

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(4 ratings)

Prep: 25 mins Cook: 20 mins

More effort

Serves 6

Cooking the salmon slowly in oil, or ‘confit’-ing it, is a restaurant way of keeping the fillets wonderfully soft and moist

Nutrition and extra info

Nutrition: per serving

  • kcal574
  • fat41g
  • saturates8g
  • carbs16g
  • sugars1g
  • fibre1g
  • protein37g
  • salt0.61g
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    For the salmon

    • about 500ml olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 garlic clove, peeled and halved
    • 1 thyme sprig


      This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

    • 6 x 140g skinned salmon fillets

    For the potato & crab crush

    • 600g new potato (Jersey Royals are good)
      New potatoes

      New potatoes

      n-ew po-tate-oes

      New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

    • 1 tbsp chopped chives
    • 2 tsp chopped dill
    • 25g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 200g white and brown crabmeat
    • 1 bunch watercress, stalks removed, to serve



      With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

    For the drizzle

    • 1 tbsp chopped dill
    • 4 tbsp extra-virgin olive oil
    • juice ½ lime



      The same shape, but smaller than…


    1. First, tip the potatoes into a pan of boiling water, then simmer for 15 mins or until soft. Drain and keep warm. Meanwhile, pour the olive oil into a thick-based pan or roasting tin that will fit the salmon fillets snugly. Add the garlic and thyme, gently heat the oil for a few mins to let the flavours infuse, then turn off the heat.

    2. About 20 mins before you want to serve, slip the salmon into the warm oil. Cook on a low heat for 8 mins (or 10 mins if you prefer your fish well cooked), then take off the heat. Leave the salmon in the oil for 5 mins, then remove and drain.

    3. Meanwhile, place the cooked potatoes into a mixing bowl and lightly crush with a fork. Add the herbs, butter and a drizzle of olive oil from the salmon, season and mix well, then fold through the crabmeat. To make the drizzle, whisk the dill, olive oil and lime juice together.

    4. On each plate, fill a cook’s ring with the crushed potato mix (if you don’t have a ring, spoon into a neat pile). Remove the ring and lay a salmon fillet next to it. Serve a small handful of watercress alongside, spoon around the drizzle, then serve.

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    Comments, questions and tips

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    Elizabeth Leicester's picture
    Elizabeth Leicester
    3rd Jun, 2018
    I used tinned crab but otherwise followed the recipe and it was delicious (very filling). Really liked the dill/lime dressing.
    4th May, 2014
    Did the Potato & Crab Crush tonight, served with baked salmon, Green beans and peas and it looked and tasted great. Will definitely make this again as we all really enjoyed it and even our 5 year old scoffed the lot :)
    13th Feb, 2011
    This was really tasty and looked like restaurant quality food. I served it with the 'quick hollandaise' recipe also on here which finished it off beautifully. The crab and potato crush was divine! Guests were most impressed.
    18th Sep, 2009
    the salmon was a bit bland and the garlic burned so unfortunately iim not sure it was the best dish.
    18th Jun, 2009
    Delicious and impressive, but I'll admit we did not try the confit method as could not spare that amount of precious olive oil! Baked the salmon in paper with garlic butter, the thyme and a dash of white wine, all sealed into a parcel. The salmon retained its moisture and the potato crush with the crab and the dill dressing went beautifully with it.
    26th May, 2009
    We had a family edition of "Come dine with me" and Igot a 9/10 with this recipe. The chef shouldn't say this but it was very tasty. Marion McGirr, Abu Dhabi.
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