If you’re looking for a dish that feels both indulgent and wholesome, the Olive Oil Poached Salmon with Herb Vinaigrette Recipe is guaranteed to steal the show. This technique gently cooks the salmon in fragrant olive oil, infusing it with subtle herbal notes and keeping it incredibly tender and juicy. Paired with a vibrant herb vinaigrette, this recipe is a brilliant way to celebrate the natural flavor of salmon without any fuss, making it perfect for weeknight dinners or impressive gatherings alike.
Ingredients You’ll Need
Everything about this Olive Oil Poached Salmon with Herb Vinaigrette Recipe revolves around simple, fresh ingredients that truly elevate the final dish. Each component plays a crucial role—from the rich, silky olive oil that cooks the fish, to the bright, fresh herbs in the vinaigrette that bring balance and brightness.
- Salmon fillets (4 x 6 oz, skinless): Choose fresh, high-quality salmon for the best texture and flavor.
- Extra virgin olive oil (2–3 cups): This is your poaching liquid—use good quality for a silky finish and delicate taste.
- Garlic cloves (3, smashed): Adds aromatic depth without overwhelming the fish.
- Fresh thyme (4 sprigs): Brings subtle earthiness and pairs beautifully with salmon.
- Fresh rosemary (2 sprigs): Offers a piney herb fragrance that enhances the poaching oil.
- Lemon zest (from 1 lemon): Lifts the oil with citrusy brightness and complexity.
- Olive oil (1/4 cup): For the vinaigrette, it adds richness and a smooth mouthfeel.
- Fresh lemon juice (2 tablespoons): Provides acidity to balance the vinaigrette’s richness.
- Dijon mustard (1 teaspoon): Offers a bit of sharpness and helps emulsify the dressing.
- Honey (1 teaspoon): Adds a touch of sweetness that softens the tangy notes.
- Fresh parsley (2 tablespoons, chopped): Brightens the vinaigrette with garden-fresh flavor.
- Fresh dill (1 tablespoon, chopped): A natural pairing with salmon, adding delicate herbal hints.
- Fresh chives (1 tablespoon, chopped): Adds a mild oniony note without overpowering the salad.
- Salt and black pepper: Essential seasonings for balance and seasoning.
How to Make Olive Oil Poached Salmon with Herb Vinaigrette Recipe
Step 1: Prepare and Arrange the Salmon
Preheat your oven to a gentle 250°F to create the perfect low-temperature environment for poaching. Place your skinless salmon fillets in a single layer inside a small roasting pan or a deep oven-safe skillet. This ensures even cooking and allows the flavors to penetrate the fish beautifully.
Step 2: Add Aromatics and Olive Oil
Pour in enough extra virgin olive oil to fully submerge the salmon. Next, tuck the smashed garlic cloves, thyme, rosemary, and lemon zest around the fillets in the oil. These aromatics will infuse the salmon and poaching oil, creating a deliciously fragrant base that’s impossible to resist.
Step 3: Poach the Salmon
Slide the pan into the oven and let the salmon slowly poach for 25 to 30 minutes. You want the fish to be perfectly cooked through yet tender enough to flake effortlessly with a fork. This slow poaching method prevents the salmon from drying out and leaves it with a silky, melt-in-your-mouth texture.
Step 4: Whisk Together the Herb Vinaigrette
While the salmon cooks, whisk together the vinaigrette ingredients in a small bowl: olive oil, fresh lemon juice, Dijon mustard, honey, parsley, dill, and chives. Season with salt and black pepper to your liking. This vibrant dressing will bring a fresh, zesty contrast to the rich poached salmon.
Step 5: Serve
Using a slotted spatula, remove the salmon carefully from the olive oil and set the fillets on a serving plate. Drizzle generously with the herb vinaigrette and prepare for compliments to roll in!
How to Serve Olive Oil Poached Salmon with Herb Vinaigrette Recipe
Garnishes
A sprinkle of freshly chopped herbs such as dill, parsley, or chives adds a lovely visual appeal and fresh burst of color. Thin lemon slices or zest curls on top can amplify the citrus notes found in the vinaigrette, making each bite sing.
Side Dishes
This Olive Oil Poached Salmon with Herb Vinaigrette Recipe pairs wonderfully with a variety of sides. Consider serving it alongside roasted seasonal vegetables like asparagus or baby carrots, a light lemony rice pilaf, or a crisp green salad tossed in a simple vinaigrette for a well-rounded meal.
Creative Ways to Present
Impress your guests by plating the salmon over a bed of herbed quinoa or creamy mashed potatoes. Alternatively, flake the poached salmon over mixed greens or grain bowls and drizzle with the vinaigrette for a trendy, healthful lunch option. The silky texture and fresh dressing make it adaptable to many presentation styles!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover salmon, store it in an airtight container in the refrigerator. The delicate texture means it’s best eaten within 2 days, but properly stored it remains delicious and moist thanks to the olive oil poaching method.
Freezing
While not ideal due to its delicate poached texture, you can freeze salmon if necessary. Wrap individual fillets tightly in plastic wrap and then foil to prevent freezer burn. For best results, thaw slowly in the refrigerator before consuming.
Reheating
The secret to reheating this salmon is gentle warmth. Reheat in a low-temperature oven or briefly in a pan with a splash of water or olive oil to maintain moisture. Avoid microwaving as it can easily overcook the fish and dry it out.
FAQs
Can I use skin-on salmon fillets for this recipe?
Yes, you can use skin-on fillets, but keep in mind the skin will soften during poaching. To serve, you can remove the skin if preferred. The cooking technique remains the same and the fish will still be wonderfully tender.
Is it necessary to poach the salmon in olive oil only?
Olive oil is preferred because it imparts flavor and creates a luxurious texture. However, you can also mix olive oil with a neutral oil like grapeseed if desired to reduce the olive oil intensity, but it’s best to maintain mostly olive oil for authentic taste.
Can I prepare the herb vinaigrette in advance?
Absolutely! The herb vinaigrette can be made a day ahead and stored in the refrigerator. Just give it a good whisk before serving to bring all the flavors back together.
What if I don’t have fresh herbs on hand?
Fresh herbs add the signature brightness to this recipe, but if you only have dried, reduce the amount significantly and add it when whisking the vinaigrette. The flavor will be less vibrant but still enjoyable.
How do I reuse the olive oil after poaching?
Once cooled and strained, the poaching oil can be stored in the fridge for a week or so. It’s fantastic for roasting vegetables, drizzling over salads, or as a flavorful base for cooking other dishes.
Final Thoughts
The Olive Oil Poached Salmon with Herb Vinaigrette Recipe is such a treasure—simple ingredients combined in a thoughtful way that results in an effortlessly elegant dish. Whether you’re cooking for family, friends, or just yourself, it’s a meal that feels special without needing hours in the kitchen. I truly hope you give this recipe a try and discover how easy it is to bring restaurant-quality salmon to your own table!
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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: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Description
This Olive Oil Poached Salmon with Herb Vinaigrette is a delicately cooked, tender salmon fillet poached gently in extra virgin olive oil infused with garlic, fresh herbs, and lemon zest. Paired with a vibrant, zesty herb vinaigrette made from fresh parsley, dill, chives, and lemon juice, this Mediterranean-inspired dish is both elegant and healthy. Perfectly suited for a nutritious main course, it pairs wonderfully with roasted vegetables, rice, or a light salad.
Ingredients
Salmon and Poaching Ingredients
- 4 salmon fillets (6 oz each, skinless)
- 2–3 cups extra virgin olive oil (enough to fully submerge salmon)
- 3 garlic cloves (smashed)
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Zest of 1 lemon
Herb Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped chives
- Salt and black pepper to taste
Instructions
- Preheat and prepare salmon: Preheat your oven to 250°F (120°C). Arrange the skinless salmon fillets in a single layer in a small roasting pan or deep oven-safe skillet.
- Add poaching ingredients: Pour enough extra virgin olive oil into the pan to just cover the salmon fillets. Tuck in the smashed garlic cloves, fresh thyme sprigs, rosemary, and lemon zest around the fish for aromatic infusions.
- Poach the salmon: Place the pan in the preheated oven and poach the salmon gently for 25–30 minutes. The salmon is done when it flakes easily with a fork and is just cooked through. Carefully remove the salmon from the oil using a slotted spatula and place on a serving plate.
- Prepare the herb vinaigrette: While the salmon cooks, whisk together in a small bowl the 1/4 cup olive oil, fresh lemon juice, Dijon mustard, honey, chopped parsley, dill, and chives. Season with salt and freshly ground black pepper to your preference.
- Serve: Drizzle the warm poached salmon with the freshly made herb vinaigrette. Serve immediately alongside your choice of roasted vegetables, rice, or a fresh salad for a complete meal.
Notes
- The poaching olive oil can be reused once cooled and strained; store it in the fridge and use it for cooking subsequent dishes.
- Ensure the oil temperature remains low and never boils to achieve a silky, tender texture in the salmon.
- This poaching technique is excellent for meal prep and also works well when serving the salmon chilled.
