If you have been searching for a beautifully flavorful, elegant yet simple dish, the Olive Oil Poached Salmon with Herb Vinaigrette Recipe is undoubtedly a must-try. This dish transforms salmon into a tender, silky delight cooked gently in olive oil, infusing it with subtle herbal aromas while keeping it moist and decadent. Topped with a bright, fresh herb vinaigrette, every bite bursts with balanced flavors that make this recipe perfect for both a casual family dinner and a sophisticated gathering. Trust me, once you try this method, poaching salmon in olive oil will become your new favorite way to prepare fish!
Ingredients You’ll Need
Creating this dish is all about simplicity and quality. Each ingredient plays a crucial role, whether it’s enhancing the satin texture of the salmon or lifting the whole dish with fresh, zesty notes in the herb vinaigrette.
- Salmon fillets: Choose fresh, skinless fillets for even cooking and easy serving.
- Extra virgin olive oil: The key poaching medium that brings richness without overpowering the fish’s flavor.
- Kosher salt: To season and bring out the natural sweetness of the salmon.
- Black pepper: Adds a mild heat that complements the herbs perfectly.
- Garlic cloves: Smashing them releases deep, aromatic notes into the oil.
- Fresh thyme, rosemary, and bay leaf: Classic herbs that infuse the olive oil and salmon with earthy, fragrant undertones.
- For the herb vinaigrette – extra virgin olive oil: Adds a luscious body and smoothness to the dressing.
- Lemon juice: Brings brightness and acidity, balancing the richness of the salmon and oil.
- Dijon mustard: Contributes a mild tang and helps emulsify the vinaigrette.
- Minced garlic: Gives a fresh punch enhancing the herb vinaigrette.
- Fresh parsley, dill, and chives: These chopped herbs add layers of freshness and color.
- Salt and pepper to taste: Finishes the vinaigrette with perfect seasoning.
How to Make Olive Oil Poached Salmon with Herb Vinaigrette Recipe
Step 1: Prepare the poaching oil and salmon
Start by preheating your oven to a low 250°F (120°C). In a medium oven-safe pan, combine 2 to 2½ cups of extra virgin olive oil with smashed garlic cloves, fresh thyme, rosemary sprig, bay leaf, kosher salt, and black pepper. Warm this mixture gently over low heat until the oil reaches about 120–130°F. This precise temperature ensures the salmon cooks slowly and evenly, soaking up those rich herbal flavors without frying.
Step 2: Poach the salmon
Carefully place the salmon fillets in a single layer in the warm oil, making sure they’re completely submerged. Transfer the pan to the preheated oven and poach the salmon for 25 to 30 minutes. You’ll notice the fish becomes just opaque and flakes effortlessly with a fork, a sign it’s perfectly cooked through but still moist and tender.
Step 3: Make the herb vinaigrette
While the salmon gently cooks, whisk together the vinaigrette ingredients: 1/3 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, minced garlic, and the chopped parsley, dill, and chives. Season with salt and pepper to taste. This vinaigrette is a vibrant counterpoint to the silky fish and truly brings the dish alive.
Step 4: Finish and serve
Once the salmon is done, carefully remove it from the olive oil and let it drain briefly on paper towels. Serve each fillet warm or at room temperature with generous spoonfuls of the fresh herb vinaigrette drizzled on top. The combination is luscious, fresh, and absolutely irresistible.
How to Serve Olive Oil Poached Salmon with Herb Vinaigrette Recipe
Garnishes
Keep garnishes simple and fresh to maintain the dish’s clean Mediterranean vibe. Try a few lemon wedges on the side to add extra zing, or sprinkle additional fresh parsley or dill for a pop of color. Thinly sliced radishes or microgreens also add delightful crunch and visual appeal without overshadowing the salmon’s delicate flavor.
Side Dishes
This salmon pairs beautifully with light, bright side dishes. Consider a crisp green salad with a lemony dressing, roasted asparagus spears, or herbed quinoa to complement the herbs in the vinaigrette. For a heartier option, creamy mashed potatoes or a wild rice pilaf lend comforting textures and flavors that round out the meal wonderfully.
Creative Ways to Present
Present your Olive Oil Poached Salmon with Herb Vinaigrette Recipe on a large platter garnished with fresh herbs and lemon wedges to impress guests. Alternatively, serve each fillet atop a bed of mixed greens drizzled with extra vinaigrette for an elegant first course. For casual entertaining, flake the salmon over crostini with a dollop of vinaigrette and fresh herbs for delicious salmon bites everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover poached salmon stays wonderfully moist when stored in an airtight container in the refrigerator for up to 2 days. Keep the herb vinaigrette separate to maintain its bright flavors and freshness until you’re ready to serve again.
Freezing
Freezing poached salmon is possible but not ideal as the texture may change slightly upon thawing. If needed, wrap portions tightly in plastic wrap and place in a freezer-safe container for up to 1 month. Thaw slowly overnight in the fridge for best results.
Reheating
To reheat salmon without drying it out, warm it gently in a low oven at 275°F (135°C) for about 10 minutes or until just heated through. Avoid microwaving as this can make the delicate poached fish tough. Add fresh herb vinaigrette after reheating to preserve its freshness.
FAQs
Can I use skin-on salmon fillets for this poaching method?
Absolutely! Skin-on fillets work well, but I’d recommend placing the salmon skin-side down when poaching. The skin helps hold the fish together and adds flavor, plus it’s easy to remove before serving if you prefer.
Why poach the salmon in olive oil instead of water or broth?
Poaching in olive oil gently cooks the salmon at a low temperature while infusing it with rich, fruity flavor. The oil prevents drying and keeps the flesh silky and moist, creating a luxurious texture you just can’t get with water or broth poaching.
Can the Olive Oil Poached Salmon with Herb Vinaigrette Recipe be served cold?
Yes! One of the beauties of this recipe is that it tastes amazing warm or chilled. Serving it cold makes it perfect for summer lunches or buffet-style entertaining, where the flavors shine just as brightly.
Is this dish suitable for a gluten-free and dairy-free diet?
Yes, it’s naturally gluten-free and dairy-free. The ingredients are simple and wholesome, making this a fantastic option for guests with dietary restrictions without sacrificing flavor.
Do I need a thermometer to poach the salmon in olive oil?
While not absolutely required, a cooking thermometer is highly recommended for this recipe. Keeping the oil between 120 and 130°F ensures gentle poaching that yields tender, flaky salmon without overheating or frying.
Final Thoughts
There’s something truly special about the Olive Oil Poached Salmon with Herb Vinaigrette Recipe—a dish that marries simplicity and elegance in every forkful. From the tender, flavorful salmon to the bright, herby vinaigrette, it’s the kind of recipe that invites you to slow down and savor good food and good company. I hope you give it a try soon because it truly feels like sharing a little piece of Mediterranean sunshine right on your plate.
Print
Olive Oil Poached Salmon with Herb Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Poaching
- Cuisine: Mediterranean
- Diet: Gluten Free, Low Carb
Description
This elegant Olive Oil Poached Salmon features tender salmon fillets gently cooked in flavorful olive oil infused with herbs and garlic, paired with a vibrant herb vinaigrette. Perfect for a sophisticated yet healthy main course, this Mediterranean-inspired dish is moist, delicate, and easy to prepare, making it ideal for entertaining or a wholesome weeknight dinner.
Ingredients
Salmon and Poaching Liquid
- 4 salmon fillets (6 ounces each, skinless)
- 2 to 2½ cups extra virgin olive oil (enough to fully submerge the salmon)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 garlic cloves (smashed)
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
Herb Vinaigrette
- â…“ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove (minced)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped chives
- Salt and pepper to taste
Instructions
- Preheat and prepare poaching liquid: Preheat your oven to 250°F (120°C). In a medium oven-safe saucepan, pour in 2 to 2½ cups of extra virgin olive oil. Add smashed garlic cloves, fresh thyme sprigs, fresh rosemary sprig, bay leaf, kosher salt, and black pepper. Warm the mixture gently over low heat on the stovetop, monitoring with a thermometer until the oil reaches 120–130°F.
- Poach the salmon: Carefully add the salmon fillets in a single layer into the warm olive oil, ensuring they are fully submerged. Transfer the saucepan to the preheated oven. Poach the salmon for 25–30 minutes or until the fish turns just opaque and flakes easily with a fork.
- Prepare the herb vinaigrette: While the salmon is poaching, whisk together â…“ cup extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, chopped parsley, dill, and chives in a small bowl. Season with salt and pepper to taste and set aside.
- Finish and serve: Once the salmon is poached, carefully remove the fillets from the olive oil and drain briefly on paper towels. Serve the salmon warm or at room temperature, spooning the herb vinaigrette generously over the top.
Notes
- This dish works well served warm or chilled, making it ideal for entertaining.
- Use a cooking thermometer to accurately monitor the oil temperature for perfect poaching.
- Leftover poached salmon is delicious in salads or sandwiches.
