The fish van had some really good and fresh looking salmon so I picked up a fillet with the aim to confit it.
I mixed salt, freshly ground pepper, thyme and maple syrup into a paste, generously rubbed the skinned fillet with it, wrapped it in cling film, let it sit for an hour and then washed off the cure.
I then filled a saucepan about halfway up with olive oil and heated it to 50 degrees and switched the heat off. I cut the dried salmon into three pieces so I had one thick piece of even thickness and two thinner ones to allow for even cooking. The thinner pieces needed about 30 minutes, the thicker one 45 for an internal temperature of 45 degrees.
The skin obviously didn’t go to waste. I scraped it clean and fried it between two sheets of baking parchment with a saucepan as weight on top (to make sure it stays flat) on medium heat until crispy. You don’t need to add any oil as the skin is fatty enough and the baking parchment ensures it won’t stick.
The only tricky bit is keeping an eye on the temperature so it doesn’t get too high. If the salmon turns pink and/or starts leaking protein, it’s too hot. You really need a probe thermometer for this, unless you have a sous vide setup. How long it takes will depend on the thickness of the fish.