Quick confit salmon with pickled fennel

This quick candied salmon with marinated fennel offers great flavor but takes less than an hour to prepare. Perfect for a quality weekend meal for a couple

Quick confit salmon with pickled fennel
Quick confit salmon with pickled fennel


  • salmon fillets 2 skin on, about 150g each
  • thyme 2 sprigs
  • garlic 2 cloves, bashed
  • bay leaf 1
  • black peppercorns 6
  • olive oil 200ml-400ml
  • chopped dill to serve (optional)
  • white wine vinegar 200ml   
  • golden caster sugar 100g
  • black peppercorns 4
  • fennel 1 medium bulb


  • Step 1 Heat the white wine vinegar and the sugar with a pinch of salt and the peppercorns until the sugar has dissolved, then leave to cool. Remove any green fronds from the top of the fennel and keep them for later. Trim the base, and finely slice the fennel on a mandoline or with a sharp knife. Toss in the pickling liquid, cover, and chill.
  • Step 2 Put the salmon fillets into a pan they fit snugly but leave a little gap between them so the oil will coat them. Add the thyme, garlic, bay leaf, and peppercorns. Cover with olive oil until completely submerged (the amount you need will depend on the size of the pan) and put on low heat. Cook for 10-15 minutes until the fish is cooked and looks translucent, or the internal temp at the thickest part is 45C.
  • Step 3 Gently remove the fish from the oil to stop it cooking, and pat with kitchen paper. Season with salt and pepper. Drain the fennel from the pickle liquid and divide between 2 plates. Add the salmon fillet, and top with the fennel fronds, or some dill if you don’t have any.
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