If you’re looking for a dish that feels effortlessly elegant while bursting with vibrant flavors, this Olive Oil Poached Salmon with Herb Vinaigrette Recipe is your new best friend in the kitchen. Moist, tender salmon gently poached in fragrant olive oil captures that silky texture you crave, while a bright, fresh herb vinaigrette complements each bite with zing and freshness. It’s simple yet sophisticated, perfect for weeknight dinners or impressing guests without stress. Trust me, once you try this recipe, it will become a cherished staple whenever salmon cravings strike.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity: just a handful of fresh, quality ingredients come together to create a dish full of texture, flavor, and color. Every item brings something special, from the richness of olive oil to the brightness of fresh herbs.
- 4 salmon fillets (6 ounces each, skin removed): Choose fresh, firm fillets for the best texture and flavor.
- 2–3 cups olive oil: Enough to fully submerge the salmon; this also imparts silky moistness.
- 2 garlic cloves (smashed): Adds a subtle, savory aroma without overpowering the dish.
- 2 sprigs fresh thyme: Provides gentle earthiness that complements the salmon perfectly.
- 1 sprig fresh rosemary: Offers a fragrant pine-like accent that lifts the overall flavor.
- 1 lemon peel strip: Introduces a bright citrus note to balance the olive oil’s richness.
- ¼ cup olive oil (for vinaigrette): High-quality oil creates a luscious, smooth dressing.
- 1½ tablespoons white wine vinegar or lemon juice: Brings acidity to brighten the vinaigrette.
- 1 teaspoon Dijon mustard: Gives a gentle kick and helps emulsify the dressing.
- 1 teaspoon honey: A touch of sweetness that harmonizes the flavors beautifully.
- 2 tablespoons chopped fresh parsley: Adds fresh, grassy notes and vibrant green color.
- 1 tablespoon chopped fresh dill: Offers a delicate, slightly tangy herbaceous flavor.
- 1 tablespoon chopped chives: Provides a mild onion-like freshness that enlivens the vinaigrette.
- 1 small shallot (minced): Adds subtle sharpness and depth to the dressing.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
How to Make Olive Oil Poached Salmon with Herb Vinaigrette Recipe
Step 1: Prepare the Poaching Oil
Begin by placing the olive oil, smashed garlic, fresh thyme, rosemary, and lemon peel into a deep saucepan. The herbs and aromatics gently infuse the olive oil with flavor as it warms, creating a delicate bath for your salmon. Heat the oil slowly over low heat until it reaches about 120–130°F. This low temperature poaching ensures your salmon stays tender and moist without overcooking.
Step 2: Poach the Salmon
Carefully slide the salmon fillets into the warm olive oil. Keep the heat gentle, making sure the oil never simmers or bubbles. Poach the salmon for 20 to 25 minutes, depending on thickness, until the fish turns opaque and flakes easily with a fork. This slow cooking approach locks in natural juices and keeps the salmon silky soft — no dry edges here!
Step 3: Make the Herb Vinaigrette
While the salmon is poaching, whisk together the white wine vinegar or lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl. Slowly drizzle in the olive oil while whisking continuously to create a smooth, emulsified dressing. Stir in the chopped parsley, dill, chives, and minced shallot. Fresh herbs really make this vinaigrette sing alongside the richness of the salmon.
Step 4: Drain and Plate
Once the salmon is perfectly poached, gently remove the fillets from the oil and place them on paper towels to drain excess oil. Plate the salmon and generously drizzle with the herb vinaigrette while still warm. This dish is delightful served warm, at room temperature, or even chilled.
How to Serve Olive Oil Poached Salmon with Herb Vinaigrette Recipe
Garnishes
For a finishing touch, fresh herb sprigs such as parsley or dill beautifully echo the vinaigrette flavors and add a pop of vibrant green. Thin lemon slices or zest sprinkled on top can brighten the presentation and add an inviting citrus scent that pairs magnificently with the poached salmon.
Side Dishes
This recipe shines alongside light, fresh sides that complement its delicate flavors. Consider serving with crisp mixed greens, roasted seasonal vegetables, or fluffy herbed rice. These sides balance the richness of the salmon while keeping the meal fresh and satisfying.
Creative Ways to Present
Try plating the salmon on a bed of mashed peas or avocado puree for a colorful, textural contrast. Alternatively, serve as a composed plate with grilled asparagus tips and a drizzle of extra vinaigrette artfully arranged around the fish. A rustic wooden board presentation can also create an inviting, casual feel for sharing at the table.
Make Ahead and Storage
Storing Leftovers
Leftover salmon roasts beautifully as a cold salad topper or in sandwiches. Store in an airtight container in the refrigerator for up to two days to preserve its delicate texture and flavor.
Freezing
While fresh is best for this recipe, you can freeze cooked salmon tightly wrapped for up to one month. Thaw gently in the refrigerator and reheat carefully to avoid drying out the poached salmon.
Reheating
To reheat, warm gently in a 275°F oven wrapped in foil to retain moisture, or reheat very lightly in a skillet over low heat. Avoid microwaving, which can toughen the delicate flesh. Refresh with an extra drizzle of herb vinaigrette after warming.
FAQs
Can I use skin-on salmon fillets for this recipe?
Yes, you can, but it’s often easier to gently slide skinless fillets into the oil and serve without needing to remove skin afterward. If you prefer skin-on, poach the fillets skin-side down and remove skin before serving if desired.
Is it necessary to fully submerge the salmon in olive oil?
Submerging the salmon ensures even, gentle cooking and helps keep it super moist. If you don’t have enough oil, you can turn the fillets occasionally but full submersion is best for consistent results.
Can I substitute other oils for olive oil?
The richness and flavor of extra virgin olive oil truly elevate this dish, but you could experiment with mild-flavored oils like avocado oil. Avoid strong-flavored or refined oils that won’t complement the delicate fish or herbs.
How long can I keep the poaching oil?
After straining out the herbs and garlic, the poaching oil can be stored in the refrigerator for up to a week. It’s wonderful for drizzling on vegetables or in salad dressings, adding an extra layer of flavor.
Can this dish be served cold?
Absolutely! Olive Oil Poached Salmon with Herb Vinaigrette Recipe tastes fantastic when served chilled. It’s refreshing for warm-weather meals or make-ahead gatherings.
Final Thoughts
I can’t recommend this Olive Oil Poached Salmon with Herb Vinaigrette Recipe enough — it’s the perfect blend of simple ingredients and thoughtful technique that creates a dish feeling fancy without the fuss. Whether you’re cooking for a quiet night or a special occasion, the tender salmon and vibrant, herb-packed vinaigrette will leave you feeling proud and satisfied. Go on, give it a try and watch this recipe become a beloved favorite in your kitchen too!
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Olive Oil Poached Salmon with Herb Vinaigrette Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Olive Oil Poached Salmon with Herb Vinaigrette recipe delivers a beautifully moist and tender salmon fillet gently cooked in olive oil and infused with fresh herbs and garlic. Paired with a vibrant vinaigrette made from fresh parsley, dill, chives, and shallots, this dish is a light, healthy, and flavorful main course perfect for Mediterranean cuisine lovers.
Ingredients
For the Salmon:
- 4 salmon fillets (6 ounces each, skin removed)
- 2–3 cups olive oil (enough to submerge the salmon)
- 2 garlic cloves, smashed
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 lemon peel strip
For the Herb Vinaigrette:
- ¼ cup olive oil
- 1½ tablespoons white wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped chives
- 1 small shallot, minced
- Salt and pepper, to taste
Instructions
- Poach the salmon: In a deep saucepan, pour enough olive oil to fully submerge the salmon fillets. Add the smashed garlic cloves, fresh thyme, rosemary sprig, and lemon peel strip. Gently heat the oil over low heat until it reaches about 120–130°F (just warm, not simmering). Carefully slide the salmon fillets into the oil and poach gently for 20–25 minutes, maintaining the temperature below a simmer. The salmon is done when it turns opaque and flakes easily with a fork.
- Make the vinaigrette: In a small bowl, whisk together the white wine vinegar or lemon juice, Dijon mustard, honey, and a pinch of salt and pepper. Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing. Stir in the chopped fresh parsley, dill, chives, and minced shallot until well combined.
- Serve: Remove the salmon from the oil using a slotted spoon or spatula and drain briefly on paper towels. Plate the salmon fillets and drizzle generously with the prepared herb vinaigrette. This dish can be served warm, at room temperature, or chilled. Pair with a side of fresh greens, steamed rice, or roasted vegetables for a complete meal.
Notes
- You can reuse the poaching olive oil once it has cooled and is strained to remove solids for future cooking or infusions, preserving delicious herb and garlic flavors.
- This gentle poaching technique keeps the salmon incredibly moist, tender, and richly flavored without drying it out.
- Make sure to keep the oil temperature low to prevent frying and maintain delicate texture.
- The herb vinaigrette can be adjusted with your favorite fresh herbs or a splash of lemon juice for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Poaching
- Cuisine: Mediterranean
