Salmon confit with Magical Rub

Only 10 minutes of prep to look like a great Chef

Preparation: 10m Cooking time: 35m
Serves 4 Wait time: 2 hours


  • 1 piece of Canadian salmon, about 454 g (1 lb), ideally wild and deboned
  • 2 TBSP Bretelles Magical Rub
  • 1 TSP fine salt
  • 750ml canola or vegetable oil
  • 1 lemon


  1. Mix Magical Rub with salt and sprinkle evenly over salmon.
  2. Cover salmon with plastic wrap and place in fridge for 2 hours.
  3. Preheat oven to 220°F (105°C).
  4. Rinse salmon under cold water and dry with paper towels.
  5. Lay salmon skin-side down on cooking tray and drizzle evenly with olive oil.
  6. Place salmon in oven for 35 minutes or until temperature in centre reaches 125°F (52°C).

To enjoy warm, remove from oven and let rest on the tray for 10 minutes before serving. Add a sprinkle of Magical Rub and squeeze of lemon juice. Enjoy with a slice of toasted and buttered rye bread, or with seasonal sautéed vegetables.

To enjoy cold, leave salmon on the tray and place in fridge for at least 8 hours. Delicious with fresh cream, sliced cucumber, and a pinch of Magical Rub!

Original creation by Riccardo Bertolino for Bretelles
In collaboration with Maple from Canada 

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