If you’re looking for a show-stopping salmon recipe that tastes like pure luxury but is secretly effortless, Olive Oil Poached Salmon with Herb Vinaigrette is about to become your trusted favorite. Each fillet becomes incredibly tender and silky as it gently bathes in fragrant olive oil, while the punchy, herb-packed vinaigrette drizzled on top adds brightness and green goodness to every bite. This is the kind of dish you’ll want to make for special dinners, casual gatherings, or simply whenever you crave a simple meal that feels like something extraordinary.
Ingredients You’ll Need
The ingredient list for Olive Oil Poached Salmon with Herb Vinaigrette is elegantly short and thoughtfully chosen. Each element brings its own character, whether it’s the lushness of extra virgin olive oil, the freshness of herbs, or the punch of Dijon mustard – every ingredient earns its place and works together for a truly harmonious plate.
- Salmon fillets (4, about 6 oz each): Choose center-cut, skinless fillets for even cooking and that melt-in-your-mouth texture.
- Extra virgin olive oil (2 to 3 cups): This is both the cooking medium and a carrier for subtle flavors – pick a good, fruity oil you love.
- Garlic cloves (2, smashed): Impart gentle, aromatic garlic sweetness to the oil and, by extension, to the fish.
- Fresh thyme sprigs (2): These add earthy, herbal notes that pair so well with salmon.
- Lemon peel (1 strip): A swath of zest brings top notes of citrus without overpowering the dish.
- Salt (1/2 teaspoon): Essential for drawing out natural flavors in both the fish and the oil.
- Fresh parsley (1/4 cup, finely chopped): Brings freshness and vibrant color to the herb vinaigrette.
- Fresh dill (2 tablespoons, chopped): Classic with salmon, dill delivers a bright, grassy punch.
- Chives (2 tablespoons, chopped): Their subtle onion flavor is mild and sweet – perfect with the other herbs.
- Dijon mustard (1 teaspoon): Gives the vinaigrette its signature tang and helps it emulsify.
- Lemon juice (2 tablespoons): For that important splash of acidity, which ties everything together.
- Olive oil (1/3 cup for vinaigrette): Use your favorite extra virgin olive oil for the vinaigrette to echo the flavor from the poaching oil.
- Salt and pepper to taste: These bring all the flavors into balance in your vinaigrette.
How to Make Olive Oil Poached Salmon with Herb Vinaigrette
Step 1: Prepare the Poaching Oil
Begin by picking a saucepan that will snugly fit your salmon fillets in a single layer and allow them to be completely submerged by the olive oil. Pour in enough extra virgin olive oil (usually 2 to 3 cups, depending on your pan) so that the fish will be entirely covered when submerged. Toss in the smashed garlic cloves, thyme sprigs, strip of lemon peel, and salt. The flavors will infuse the oil, creating a gentle bath for your salmon.
Step 2: Warm the Oil
Place the pan over low heat and let the oil slowly come up to 120°F to 130°F – use a reliable thermometer for this, as precision matters here. You’re aiming for a warm bath, not a fry – the oil should never sizzle or bubble! This low, steady heat is exactly what gives Olive Oil Poached Salmon with Herb Vinaigrette its velvety, supple texture.
Step 3: Poach the Salmon
Once the oil is at temperature, gently nestle your salmon fillets into the oil with a spatula or tongs. Settle them in a single layer and let them poach, uncovered, for 20 to 25 minutes. The fillets will turn opaque and remain beautifully moist, absorbing delicate notes from the aromatics as they cook, which is the signature of Olive Oil Poached Salmon with Herb Vinaigrette.
Step 4: Make the Herb Vinaigrette
While your kitchen fills with wonderful aromas, whip up the herb vinaigrette. In a small bowl, whisk together the finely chopped parsley, dill, and chives. Add the Dijon mustard and lemon juice; whisk to blend. Then slowly drizzle in 1/3 cup olive oil, whisking all the while, until it becomes a glossy, green dressing. Season with salt and pepper to taste. This vinaigrette is the bright, punchy star that brings Olive Oil Poached Salmon with Herb Vinaigrette to life.
Step 5: Drain and Serve
Using a slotted spatula or spoon, carefully lift each salmon fillet from the poaching oil and let them drain briefly on a paper towel. Transfer the salmon to plates and spoon the herb vinaigrette generously over each fillet. You can serve this warm or at room temperature – it’s fabulous either way and truly showcases just how delicious Olive Oil Poached Salmon with Herb Vinaigrette can be.
How to Serve Olive Oil Poached Salmon with Herb Vinaigrette
Garnishes
For a final flourish, sprinkle extra chopped herbs like dill or chives over the top just before serving. A few grinds of black pepper, fresh lemon zest, or even some delicate edible flowers look gorgeous and make Olive Oil Poached Salmon with Herb Vinaigrette feel just a bit more special.
Side Dishes
This delicate salmon begs for simple yet vibrant sides. Try serving with lemony roasted potatoes, a lightly dressed green salad, or warm farro tossed with spring vegetables. Warm crusty bread is perfect for mopping up any leftover vinaigrette that pools on the plate.
Creative Ways to Present
You can present Olive Oil Poached Salmon with Herb Vinaigrette in individual shallow bowls over a bed of lightly dressed greens for an elegant lunch, or as part of a composed platter surrounded by colorful roasted vegetables for a striking centerpiece. For a twist, break up leftover salmon and vinaigrette over a grain bowl for a picnic-ready meal.
Make Ahead and Storage
Storing Leftovers
If you have leftover Olive Oil Poached Salmon with Herb Vinaigrette, let it cool completely, then store the fillets in an airtight container in the refrigerator for up to 2 days. The vinaigrette can be kept in a separate sealed jar or container in the fridge for up to 3 days. The salmon is just as delicious cold, making leftovers a treat for salads or sandwiches.
Freezing
While poached salmon can technically be frozen, it’s best enjoyed fresh or refrigerated. Freezing can slightly change its delicate texture. If needed, wrap cooled fillets tightly in plastic and place in an airtight container for up to one month. Thaw gently in the fridge before using, keeping the vinaigrette separate.
Reheating
To gently reheat Olive Oil Poached Salmon with Herb Vinaigrette, place the fillets on a plate and cover loosely with foil. Warm in a low oven (275°F) for 8-10 minutes, just until heated through. Avoid microwaving, as it may dry out the salmon. Drizzle with fresh vinaigrette just before serving.
FAQs
Can I use a different type Main Course
Absolutely! While salmon is the classic choice for Olive Oil Poached Salmon with Herb Vinaigrette, other firm, fatty fish like Arctic char or steelhead trout also work beautifully. Adjust the cooking time as needed depending on thickness.
Do I need to skin the salmon?
For the smoothest texture and presentation, it’s best to use skinless fillets. The skin can get tough and doesn’t crisp up in this cooking method, so start with skinless or ask your fishmonger to remove it.
Is the poaching oil reusable?
If you strain the oil well after cooking and keep it refrigerated, you can reuse the olive oil for another round of poaching (preferably with fish again), or use it to flavor salad dressings or roasted vegetables. Just make sure it smells fresh before reusing.
How can I tell when the salmon is done?
The best way is to check the thickest part of the fillet with a fork – it should flake easily and appear opaque. A thermometer should read 120°F to 125°F for perfectly tender salmon. Remember, the fish will continue to cook a bit as it rests.
Is Olive Oil Poached Salmon with Herb Vinaigrette healthy?
Yes, this dish is naturally gluten-free and pescatarian, and it’s loaded with healthy fats from both the salmon and the olive oil. The fresh herbs add vitamins and antioxidants, making it a wholesome option for a delicious main course.
Final Thoughts
If you’re hoping to impress a guest (or just treat yourself), Olive Oil Poached Salmon with Herb Vinaigrette is an unbeatable choice. Every bite is the perfect marriage of silkiness and brightness. Give this recipe a try, and let your kitchen become the place where new favorites are born!
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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: Non-Vegetarian
Description
Indulge in the luxurious flavors of olive oil-poached salmon with a vibrant herb vinaigrette. This dish is a showcase of delicate poached salmon paired with a zesty and fresh herb dressing, perfect for a light and elegant meal.
Ingredients
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
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
- Poaching the Salmon: In a medium saucepan, add enough olive oil to fully submerge the salmon fillets. Warm the oil with garlic, thyme, lemon peel, and salt until it reaches 120°F to 130°F. Gently place the salmon in the oil and poach for 20 to 25 minutes.
- Making the Herb Vinaigrette: Whisk together parsley, dill, chives, Dijon mustard, lemon juice, and olive oil. Season with salt and pepper.
- Serving: Remove the salmon from the oil, drain on paper towels, and serve with the herb vinaigrette.
Notes
- Use a thermometer to maintain poaching temperature.
- Leftover salmon is great for salads or bowls.
- Vinaigrette can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 fillet with vinaigrette
- Calories: 480
- Sugar: 0 g
- Sodium: 320 mg
- Fat: 38 g
- Saturated Fat: 6 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 75 mg
