Salmon Confit | Use any FAT you want

Tired of adding bacon to every meal? Cooking confit is simply the best way to get a TON of fat into a diet. You legit submerge your food in fat to cook!

Today I’m showing you how to make Salmon cooked in a bath of Olive Oil. As a bonus, I’m also showing you how to make pesto. Pesto is also super keto and easy to make.

Miyabi 8″ Chef’s Knife:

Microplane 40020:

My camera: Canon M50:


Salmon cure:

2 salmon filets about .5 lb
1/2 cup flakey sea salt (Maldon is what I use)
1 tbsp lemon zest
2 tbsp freshly chopped dill

1) Combine all ingredients and fully cover both skinned salmon fillets

2) Lightly cover in plastic wrap. Refrigerate for 2 hours.

3) Wash the salt cure off of the salmon. Pat dry with a paper towel.


2 cured salmon filets
Olive oil
The smallest glass container that will fit the two salmon filets

1) In a small glass container place the cured salmon filets (see above recipe for how to cure the salmon)

2) Cover the filets so that none is exposed to the air

3) place in the oven 200 F for 9 minutes for rare, 12 for well done

4) take out of the oil immediately and serve on top of the pesto (recipe below)


15 – 20 basil leaves
1/2 cup macadamia nuts
2 tbsp grated parmesan cheese
2 tbsp olive oil
Salt and pepper to taste

1) add all ingredients to a mortar and pestle OR a blender/food processor. Work until desired texture is achieved. Add more oil for a smoother pesto

2) add salt and pepper to taste. (optional add lemon juice to add acidity)


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