Salmon Confit with Lime, Juniper, and Fennel

Name: Salmon Confit with Lime, Juniper, and Fennel
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole limes; ½ teaspoon fine sea salt; ½ teaspoon freshly ground black pepper; 4 whole dried juniper berries; ½ teaspoon fennel seeds; 4 fillets skinless salmon fillets; 6 sprigs fresh marjoram or thyme; 1 cup Extra-virgin olive oil; 1 whole fennel bulb; 1 pinch Flaky sea salt; for serving

A delicate and aromatic salmon dish slowly cooked in olive oil with citrus and herbs. The salmon is infused with lime, crushed juniper berries, and fennel seeds, then served with fresh fennel salad for a sophisticated meal.

4 servings

45 min

Published October 4, 2025

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Ingredients

•2 whole limes
•½ teaspoon fine sea salt
•½ teaspoon freshly ground black pepper
•4 whole dried juniper berries
•½ teaspoon fennel seeds
•4 fillets skinless salmon fillets
•6 sprigs fresh marjoram or thyme
•1 cup Extra-virgin olive oil
•1 whole fennel bulb
•1 pinch Flaky sea salt
•for serving

Cooking Instructions

1.
Heat 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).
10 min
2.
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 1/2 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).
20 min
3.
Remove the fennel fronds from the bulb and chop enough to make 1/2 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.
15 min

Ingredients

•2 whole limes

•½ teaspoon fine sea salt

•½ teaspoon freshly ground black pepper

•4 whole dried juniper berries

•½ teaspoon fennel seeds

•4 fillets skinless salmon fillets

•6 sprigs fresh marjoram or thyme

•1 cup Extra-virgin olive oil

•1 whole fennel bulb

•1 pinch Flaky sea salt

•for serving

Cooking Instructions

Heat 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).

10 min

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 1/2 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).

20 min

Remove the fennel fronds from the bulb and chop enough to make 1/2 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.

15 min