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
Scale
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.
