Tetsuya wakuda’s confit of salmon


by: Cutie Chef

Salmon is one of the healthiest foods you can eat. It's bursting with omega-3 fatty acids, protein, vitamins, and minerals. It may help reduce the chance of developing heart disease and Alzheimers. In fact, the American Heart Association recommends eating some type of fatty fish at least twice a week. Salmon is easy to prepare, easy to find, and so delicious. The mild, sweet flavor and smooth, buttery texture of salmon make it a favorite with kids and adults alike.


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serves: 4

12 oz (350 g) skinned salmon fillet (taken from a large fish)

7 tablespoons grapeseed oil

5 tablespoons olive oil

1/2 tablespoon freshly ground coriander seeds

1/2 teaspoon freshly ground white pepper

10 whole basil leaves

3 sprigs of thyme

1/2 teaspoon minced garlic

2 tablespoons each minced carrot and celery

3 tablespoons chopped chives

1/4 cup minced dried kombu (Japanese kelp)

2 tablespoons keta (salmon roe)



1/2 fennel bulb

1 teaspoon lemon juice

1/2 teaspoon Lemon Olive Oil

Salt and freshly ground black pepper


large handful of flat-leaf parsley leaves

7 tablespoons olive oil

1/2 teaspoon small salted capers (rinsed and drained)

Nutrition Facts
Tetsuya wakuda’s confit of salmon

Servings Per Recipe: 4

Amount per Serving

Calories: 776

  • Total Fat: 74.9 g
  •     Saturated Fat: 10.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 68.7 mg
  • Sodium: 95.3 mg
  • Total Carbs: 7.7 g
  •     Dietary Fiber: 3.2 g
  •     Sugars: 1.2 g
  • Protein: 21.4 g

how is this calculated?

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1.  Cut the salmon fillet across into four pieces. Put the grapeseed oil, olive oil, coriander, pepper, basil leaves, thyme, and garlic into a small, shallow dish. Immerse the pieces of salmon in the mixture, cover, and let marinate in the refrigerator for a few hours.

2.  To cook the fish, preheat the oven to 225°F (110°C). Take the fish out of the marinade and allow it to come back to room temperature. Spread the chopped vegetables in a small baking pan and put the pieces of salmon on top, ensuring that the salmon doesn't come into contact with the pan.

3.  Cook the salmon in the oven for 8 to 10 minutes, brushing it occasionally with the flavored oil. The flesh should not change color at all, but remain a brilliant orange-red. lt should be lukewarm to the touch, and when you press the end part, your finger should just go through the flesh.

4.  Remove the fish from the oven and let it cool to room temperature. Meanwhile, for the parsley oil, put the parsley leaves into a blender and blend together. Add the capers and blend once more.

5.  For the fennel salad, finely slice the fennel on a mandoline. Toss with the lemon juice, lemon oil, and some seasoning to taste.

6.  To serve, sprinkle the top of the salmon with the chives, dried kombu, and a little salt. Put some of the fennel salad into the center of each plate and set the salmon on top. Drizzle a little parsley oil around the plate, then dot the keta at regular intervals around the salmon.

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