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
Scale
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
