Salmon Confit



PREP TIME: 5 Minutes
COOK TIME: 15 Minutes


Lace Zang

Words by #sgfoodie Lace Zhang: Confit just means cooking something in its own fat. Here, already fatty salmon is luxuriantly bathing in extra virgin olive oil, poaching itself in all that fat. Add any aromatics you desire. Here, I added lemon slices, thyme and shallots. Feel free to throw in cloves of garlic, or whatever citrus you have on hand. As the oil slowly heats up, the aromatics infuse their flavour into the oil, creating a very intense flavoured oil to which the salmon soaks up.

Note: cook this over very very low heat, the lowest you can manage. Too high a heat and the protein kinda coagulates, resulting in little dots of white stuff floating atop. Completely fine if that happens, don’t beat yourself up, just enjoy the salmon.


Master D’s Gravy

  • 3 tablespoons organic Balsamic Vinegar.
  • 1 tablespoon rice wine.

Potatoes Mash

  • 2 large organic potatoes, boiled, peeled and mashed.
  • 2 tablespoons organic butter.
  • 1 cup organic milk.
  • Salt and pepper to taste.

Seared King Salmon Fillet

  • 1 King Salmon Fillet.
  • 1/8 teaspoon organic Himalayan Salt.
  • 1/8 teaspoon organic ground black pepper.
  • 2 tablespoons grapeseed oil.
  • Season salmon with salt and pepper. Put aside.


Master D’s Gravy

  • Preheat pan, then pour the mixture of vinegar and rice wine and bring to boil. 

Potatoes Mash

  • Bring a pot of salted water to boil. Add potatoes and cook until tender, drain, peel and chop roughly. Put aside.
  • In a small pan, heat butter and milk over low heat until butter is melted. Transfer potato chunks into a blender, blend slowly with milk/butter mixture until smooth and creamy. Season with salt and pepper to taste.

Seared King Salmon Fillet (sustainably farmed)

  • Season salmon with salt and pepper. Put aside.
  • Preheat cast iron pan over medium heat for 3 minutes.
  • Coat salmon with grapeseed oil. Place in pan and increase heat to high. Cook for 3 minutes. Turn salmon over and cook for 5 minutes. Salmon is done when it flakes easily with a fork, and skin is crisp.

Place potatoes mash onto plate, then king salmon fillet on mash, finally drizzle gravy over.