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
Scale
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.
