Go Back
Olive Oil Poached Salmon w/ Herb Vinaigrette - Image 2

Olive Oil Poached Salmon with Herb Vinaigrette

A sophisticated yet simple dish, this olive oil poached salmon with herb vinaigrette combines tender, moist salmon with a bright, herbaceous dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets skinless, about 6 oz each
  • 2 cups extra virgin olive oil enough to cover the salmon
  • 1 clove garlic smashed
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1/4 cup fresh parsley finely chopped
  • 2 tbsp fresh dill finely chopped
  • 1 tbsp fresh chives finely chopped
  • 2 tbsp white wine vinegar
  • 1/4 cup extra virgin olive oil for vinaigrette

Equipment

  • Deep baking dish
  • Oven thermometer
  • Slotted spatula
  • Whisk

Method
 

  1. Preheat your oven to 275°F (135°C). This low temperature ensures gentle poaching, keeping the salmon moist and tender.
  2. In a deep baking dish, combine 2 cups of extra virgin olive oil, smashed garlic, thyme, rosemary, and lemon slices. Heat the oil mixture in the oven for about 10 minutes, until it reaches 120°F (49°C).
  3. Carefully place the salmon fillets into the warm oil, ensuring they are fully submerged. Return the dish to the oven and poach for 15-20 minutes, or until the internal temperature of the salmon reaches 125°F (52°C) for medium-rare.
  4. While the salmon poaches, prepare the herb vinaigrette. In a small bowl, whisk together the chopped parsley, dill, chives, white wine vinegar, and 1/4 cup of olive oil. Season with salt and pepper to taste.
  5. Once the salmon is cooked, carefully remove it from the oil using a slotted spatula and place it on a paper towel-lined plate to drain excess oil.
  6. Serve the salmon warm or at room temperature, drizzled with the herb vinaigrette.

Notes

Chef's Tips:
• For best results, use high-quality extra virgin olive oil, as its flavor will infuse into the salmon
• Avoid overcooking the salmon; it should be slightly translucent in the center for optimal texture and moisture
• Serve with a side of roasted vegetables or a light salad for a complete meal
Food Safety:
• Ensure the salmon reaches an internal temperature of at least 125°F (52°C) to ensure food safety
• Store leftovers in the refrigerator within two hours of cooking