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Chilean Merkén Confit Salmon Recipe
Chilean Merkén Confit Salmon Recipe

A gastronomic delight crafted with some of the country’s most traditional ingredients, salmon, merkén, and Cahuil salt. If using salmon with skin, it is recommended to cook it first on the skin side.

How to make Confit Salmón?

For this preparation, you can use fresh salmon or salmon that has been properly thawed for 24 hours in a normal cold setting, and then fried in olive oil flavored with lemon peel, pepper, and bay leaves, to be finally served with a delicious black bean puree.

Nutritional Information

Category: Main Dishes
Cuisine: Chilean
Calories: 400
Preparation: 45 minutes
Cooking: 70 minutes
Servings: 4 people

Merkén Confit Salmon Recipe


1. Confit Salmon

  • 800 g salmon fillets
  • 2 cups olive oil
  • 3 cloves garlic
  • 2 bay leaves
  • 1 lemon
  • 1 tablespoon peppercorns
  • 1 tablespoon merkén
  • 1 tablespoon Cahuil salt

2. Black Bean Puree

  • 180 g black beans
  • 100 g bacon
  • 2 bay leaves
  • 1 teaspoon whole pepper
  • 1 tablespoon olive oil
  • A pinch of cloves
  • ½ garlic head
  • ½ teaspoon cinnamon
  • ½ teaspoon onion
  • Merkén
  • Black pepper
  • Cahuil salt

3. Bell Pepper Pebre

  • 2 red bell peppers
  • 2 tablespoons olive oil
  • 1 tablespoon fennel
  • Salt
  • Pepper


  1. In a large bowl, soak the beans in cold water overnight, then drain and set aside.
  2. Transfer the beans to a medium pot, add black pepper, bay leaves, garlic, bacon, cover with water, and cook until the beans are tender, about 40 to 60 minutes. Remove the bacon, garlic, bay leaves, and strain. Reserve the cooking broth.
  3. Process the beans in a blender or with a hand blender, adding the cooking broth until it reaches the consistency of a smooth puree. Season with ground cloves, ground cinnamon, ground onion, and a tablespoon of olive oil, mix well to integrate, season with salt and pepper to taste, optionally add a pinch of merkén, mix, and reserve.
  4. Char the bell peppers over the stovetop flame or using a torch, immediately place them in a Ziploc bag for 10 minutes to sweat and loosen the skin.
  5. Gently scrape off the surface of the peppers with a knife to remove the skin and seeds, then cut them into small cubes. Add olive oil, season with salt and pepper to taste, and set aside.
  6. In a medium skillet, heat olive oil over medium heat, add lemon peel, black pepper, bay leaves, and immerse the salmon fillets one by one, fry for approximately 5 to 10 minutes, without overcooking, carefully remove with a spatula without disassembling, and drain excess oil on a paper towel. Sprinkle merkén and coarse sea salt to taste.
  7. Serve the confit salmon with black bean puree and roasted bell pepper pebre immediately.

Benefits of consuming Salmon

Chilean salmon has a high content of Omega 3, a nutrient that can help maintain cardiovascular health by eliminating fats that accumulate in blood vessels.

Its high levels of calcium, together with calcitonin, help maintain the health of our skeletal system and prevent diseases such as osteoporosis or weakening.

Did you know?

Black beans, also called black beans or black beans, are grains native to the Mesoamerican region and particularly popular in the gastronomy of countries such as Brazil, Cuba, and Venezuela.


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