If you adore silky, tender fish and vibrant fresh herbs, then you are going to fall head over heels for this Olive Oil Poached Salmon with Herb Vinaigrette Recipe. This dish offers a delicately cooked salmon that is infused with fragrant garlic, thyme, and lemon, creating a melt-in-your-mouth texture unlike anything else. Paired with a bright, tangy vinaigrette bursting with fresh parsley, dill, and chives, this recipe is the perfect balance of simple ingredients coming together to make an unforgettable meal. Whether you’re cooking for a special occasion or a cozy dinner at home, this Olive Oil Poached Salmon with Herb Vinaigrette Recipe is a beautiful showcase of flavor and elegance.
Ingredients You’ll Need
This recipe keeps things delightfully straightforward, using a handful of fresh, quality ingredients that each play a starring role. From the luscious olive oil that gently poaches the salmon, to the lively herbs that top it off, every item is essential for that perfect harmony of flavors and textures.
- Salmon fillets: Choose fresh, skinless fillets to ensure tender, flaky results.
- Extra virgin olive oil: Use good quality oil as it’s the gentle cooking medium and adds richness.
- Garlic cloves: Smashed to release subtle aromatic notes without overpowering.
- Fresh thyme sprigs: Adds an earthy herbal note that complements the fish perfectly.
- Lemon peel strip: Brings bright citrus fragrance that lifts the whole dish.
- Salt: Essential seasoning to enhance all the delicate flavors.
- Parsley: Finely chopped, it adds freshness and color to the vinaigrette.
- Dill: Fresh dill adds a lovely tangy, slightly anise taste to the dressing.
- Chives: Mild onion flavor gives a nice bite to the vinaigrette mix.
- Dijon mustard: Provides a subtle emulsifying tang for the vinaigrette.
- Lemon juice: Brightens the dressing with a fresh citrus zing.
How to Make Olive Oil Poached Salmon with Herb Vinaigrette Recipe
Step 1: Prepare the Poaching Oil
Start by selecting a medium saucepan large enough for the salmon to fit comfortably. Pour in enough extra virgin olive oil to fully cover the fillets—typically 2 to 3 cups depending on your pan size. Add the smashed garlic cloves, fresh thyme sprigs, a strip of lemon peel, and 1/2 teaspoon salt. Gently warm the oil over low heat, watching closely until it reaches a steady temperature between 120°F and 130°F. This low-and-slow approach preserves the delicate flavors and velvety texture of the salmon.
Step 2: Poach the Salmon
Once your oil is at the perfect poaching temperature, carefully lower the salmon fillets into the warm oil. They should be fully submerged, cooking gently and perfectly evenly. Maintain the temperature, making sure it does not rise to a simmer. Poach the salmon for 20 to 25 minutes, until it’s just cooked through and flakey but still tender and moist inside — this is the secret to that melt-in-your-mouth sensation.
Step 3: Whisk the Herb Vinaigrette
While the salmon is poaching, prepare your vibrant herb vinaigrette. Combine the finely chopped parsley, dill, and chives with Dijon mustard and fresh lemon juice in a small bowl. Slowly drizzle in 1/3 cup olive oil while whisking to create a smooth emulsion. Season with salt and pepper to taste. This fresh vinaigrette will add a bright punch of flavor that’s the perfect foil to the rich salmon.
Step 4: Serve with Herb Vinaigrette
Gently remove the salmon from the oil using a slotted spatula or spoon, letting any excess oil drip off. Lay the fillets on paper towels briefly to drain. Serve each fillet warm or at room temperature with a generous drizzle of the herb vinaigrette over the top. The contrast of the warm, silky fish and the tangy, herby vinaigrette is simply divine.
How to Serve Olive Oil Poached Salmon with Herb Vinaigrette Recipe
Garnishes
A sprinkle of fresh herbs like dill or chives adds freshness and a pop of green color. A few thin lemon slices can enhance the citrus notes and invite a little extra brightness to each bite.
Side Dishes
This salmon pairs exquisitely with light, vibrant sides. Think of roasted asparagus, a crisp green salad, or a bed of couscous tossed with fresh vegetables. Quinoa or even buttery new potatoes bring an understated earthiness that rounds out the meal beautifully.
Creative Ways to Present
For a stunning presentation, serve the salmon over a bed of mixed greens or alongside roasted cherry tomatoes. Drizzle additional herb vinaigrette in artistic swirls on the plate. You could also flake leftover poached salmon over grain bowls or salads for a fresh, elegant lunch option.
Make Ahead and Storage
Storing Leftovers
Leftover poached salmon can be stored in an airtight container in the refrigerator for up to 3 days. Keep the herb vinaigrette separate and add it just before serving to maintain its fresh flavor.
Freezing
This delicate salmon is best enjoyed fresh, but if needed, you can freeze cooked fillets tightly wrapped in plastic wrap and foil for up to one month. Thaw in the refrigerator overnight before serving cold or gently reheating.
Reheating
Reheat gently in a warm oven set to 275°F wrapped in foil to preserve moisture, or enjoy the salmon cold on salads or sandwiches. Avoid microwave reheating as it can dry out the fish.
FAQs
What is the benefit of poaching salmon in olive oil?
Poaching salmon in olive oil gently cooks the fish at a low temperature, preserving its delicate texture and infusing it with a subtle richness from the oil. This method prevents the fish from drying out and keeps it tender and moist.
Can I use other herbs in the vinaigrette?
Absolutely! While parsley, dill, and chives are classic choices, fresh tarragon, basil, or cilantro can also add wonderful flavor to the vinaigrette based on your preference.
How do I know when the salmon is done poaching?
The salmon should be just cooked through—opaque and flaky but still moist and tender inside. Cooking times can vary slightly; a good guide is 20 to 25 minutes at 120°F to 130°F.
Is it okay to reuse the olive oil after poaching?
The olive oil can be strained and used again for other cooking, but it will carry flavors from the garlic and herbs, so it’s best to use it in complementary dishes to avoid overpowering flavors.
Can this recipe be made ahead for entertaining?
Yes! The herb vinaigrette can be prepared up to three days in advance and stored in the fridge, making this a stress-free dish for guests. Poach the salmon shortly before serving for best texture and flavor.
Final Thoughts
This Olive Oil Poached Salmon with Herb Vinaigrette Recipe is a true celebration of simple ingredients handled with care. The gentle poaching technique creates an irresistibly tender salmon that pairs perfectly with a lively, fresh herb vinaigrette. It’s a dish that feels special without being fussy — ideal for impressive weeknight dinners or weekend feasts. I can’t wait for you to give it a try and make it one of your new favorite salmon recipes!
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Olive Oil Poached Salmon with Herb Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Poaching
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This Olive Oil Poached Salmon with Herb Vinaigrette is a delicate and healthy Mediterranean dish featuring tender salmon gently cooked in flavored olive oil and served with a fresh, vibrant herb vinaigrette. Perfect for a light yet satisfying main course, the salmon is poached at a low temperature to preserve its moisture and texture, complemented by a zesty mix of parsley, dill, chives, and lemon.
Ingredients
For the Salmon
- 4 salmon fillets (about 6 oz each)
- 2 to 3 cups extra virgin olive oil (enough to fully submerge the fillets)
- 2 garlic cloves, smashed
- 2 sprigs fresh thyme
- 1 strip lemon peel
- 1/2 teaspoon salt
For the Herb Vinaigrette
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped chives
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 1/3 cup olive oil
- Salt and pepper to taste
Instructions
- Prepare the Poaching Oil: In a medium saucepan, add enough olive oil to fully submerge the salmon fillets (2 to 3 cups depending on pan size). Add the smashed garlic cloves, fresh thyme sprigs, lemon peel, and salt. Warm the oil over low heat, using a thermometer to monitor the temperature, until it reaches 120°F to 130°F. Maintain this gentle heat throughout the poaching process, avoiding any simmering.
- Poach the Salmon: Carefully place the salmon fillets into the warm olive oil. Poach gently for 20 to 25 minutes, or until the salmon is just cooked through and tender. The low temperature ensures a delicate texture without drying out the fish.
- Make the Herb Vinaigrette: While the salmon is poaching, in a small bowl whisk together the finely chopped parsley, dill, chives, Dijon mustard, lemon juice, and olive oil. Season the vinaigrette with salt and pepper to taste, adjusting the flavors as desired.
- Serve: Remove the salmon fillets carefully from the oil and drain briefly on paper towels to remove excess oil. Serve the salmon warm or at room temperature with a generous drizzle of the fresh herb vinaigrette to add brightness and complementary flavors.
Notes
- Use a thermometer to maintain the poaching oil temperature; avoid letting the oil simmer or overheat.
- Leftover poached salmon can be served cold over salads or grain bowls for an easy meal.
- The herb vinaigrette can be made ahead and stored in the refrigerator for up to 3 days.
- Ensure to fully submerge the salmon in oil for even cooking and flavor infusion.
