Salmon Confit with Lime, Juniper, and Fennel
Salmon Confit with Lime, Juniper, and Fennel is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat the oven to 325°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat the oven to 325°F.
Finely grate the zest from 1 of the limes and place the zest in a bowl (reserve the lime for later).
Stir in the salt, pepper, and crushed juniper berries and fennel seeds.
Sprinkle the mixture all over the salmon fillets and place them, packed close together, in a small baking dish (a large loaf pan or an 8-inch cake pan will work).
Thinly slice the remaining lime and lay the slices on the fish.
Tuck the marjoram sprigs around the fish.
Cover the fish with olive oil—you’ll need at least ½ cup, possibly even 1 cup, to submerge it.
Bake the fish until it’s just cooked through, 15 to 20 minutes. (Thinner fillets may take less time—start checking at 10 minutes.).
Remove the fennel fronds from the bulb and chop enough to make ½ cup.
Trim the fennel bulb and thinly slice it on a mandoline or with a very sharp knife.
In a bowl, toss the fennel fronds and slices with a pinch of fine sea salt.
Juice the zested lime and add juice, to taste, to the fennel.
Drizzle the fennel with oil.
Serve the salmon and fennel sprinkled with flaky sea salt.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.