May 7, 2020


Four Seasons Hotel

by chef Daniel Payne of View

Serves 1


Salmon confit

2C canola oil

62.5g salt

62.5g sugar

zest of 1 lemon

zest of 1 orange

50g chopped dill

250g Norwegian salmon fillet

Salmon crackling

skin from the salmon fillet

2C canola oil for frying


Salmon confit

  1. Preheat oven to 47°C. Place oil in an ovenproof dish and put it in the oven to heat through.
  2. In a food processor blend the salt, sugar, lemon and orange zest and dill.
  3. Remove the skin from the salmon and portion into four 62g portions.
  4. Place salmon portions into the cure mixture and allow to cure in the refrigerator for 45 minutes.
  5. After curing, remove any excess cure mixture from the salmon portions and allow salmon to reach room temperature. Place salmon in the preheated oil and confit for 30 minutes.
  6. After 30 minutes remove from oven and allow the salmon to cool in the oil.

Salmon crackling

  1. Scrape all the flesh from the salmon skin then place the skin between grease-proof paper.
  2. Sandwich the skin between two oven trays.
  3. Place in the oven at 180°C for 16 minutes and allow to dehydrate.
  4. Once dehydrated allow to cool.
  5. In a pot add oil and allow to reach 180°
  6. Put the dehydrated salmon skin in the hot oil.
  7. It’s ready when it puffs up and expands, usually 5 seconds.


Garnish with charred orange, lime and grapefruit, granadilla, labneh, fennel flowers, pansies, dill fronds and salmon roe.

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