Olive Oil Poached Salmon with Herb Vinaigrette Recipe
Tender, silky, and absolutely packed with fresh flavor, Olive Oil Poached Salmon with Herb Vinaigrette is a dish that feels fancy, but is surprisingly easy to bring to life in your own kitchen. By gently poaching salmon in a fragrant bath of olive oil and herbs, you unlock incredible texture—think melt-in-your-mouth rather than dry or flaky—and let the vibrant, zesty herb vinaigrette shine. This dish makes effortless entertaining look (and taste!) extraordinary, yet it’s cozy enough to turn any night into a special occasion.
Ingredients You’ll Need
Olive Oil Poached Salmon with Herb Vinaigrette is all about beautiful, honest ingredients. Each component brings something unique, from richness and zest to freshness and depth of flavor—so don’t skip the little details!
- Salmon Fillet (1 1/2 pounds, skin removed): Seek out high-quality, sustainably sourced fillets for best flavor and texture.
- Extra-Virgin Olive Oil (2 cups or enough to cover): A fruity, robust oil infuses the salmon with wonderful richness and keeps it unbelievably moist.
- Fresh Thyme (4 sprigs): Earthy and fragrant, thyme flavors the oil and fish during poaching.
- Fresh Parsley (4 sprigs for poaching; 2 tablespoons chopped for vinaigrette): Adds both freshness to the fish and vivid green color to the vinaigrette.
- Fresh Tarragon (2 sprigs): Just a hint offers delicate anise notes and lovely depth.
- Lemon (1, thinly sliced): Brings brightness and a hint of citrus perfume that’s perfect with salmon.
- Capers (2 tablespoons, rinsed and chopped): Salty, punchy, and briny, capers give the vinaigrette a zesty bite.
- Shallots (2 small, minced): Gentle onion flavor with a sweet twist; don’t leave them out!
- Honey (1 tablespoon): A touch of sweetness rounds out the tart and salty notes in the vinaigrette.
- White Wine Vinegar or Lemon Juice (1 tablespoon): Use whichever you love most—both add perfect acidity to balance the oil.
- Salt and Freshly Ground Black Pepper (to taste): Essential final seasonings—taste as you go.
How to Make Olive Oil Poached Salmon with Herb Vinaigrette
Step 1: Prepare the Salmon and Aromatics
Start by laying your salmon fillets in a single, even layer in a large, deep skillet. Tuck the fresh thyme, parsley, and tarragon sprigs, along with the lemon slices, around and under the salmon. These aromatics will infuse their flavors gently into both the salmon and the oil as everything poaches together.
Step 2: Add Olive Oil and Poach Gently
Pour in enough extra-virgin olive oil to just barely cover the salmon fillets—you want the fish fully submerged for the most tender results. Place the skillet over very low heat. Keep the oil just below a simmer (you’ll see faint whispers of movement, but not full-on bubbling). Let the salmon slowly poach until it’s just cooked through, with an internal temperature of 120 to 125°F. This usually takes 12 to 15 minutes, but keep an eye on the temperature for that perfect, buttery texture!
Step 3: Rest the Salmon
Once the salmon reaches that delicate doneness, carefully transfer it to a plate using a wide spatula. Tent the fish loosely with foil—this keeps it warm and lets it finish cooking so it stays juicy without falling apart.
Step 4: Make the Herb Vinaigrette
While your salmon rests, it’s time to create the vinaigrette that takes Olive Oil Poached Salmon with Herb Vinaigrette over the top. In a small bowl, mix together the chopped parsley, capers, minced shallots, honey, and your choice of white wine vinegar or lemon juice. Slowly whisk in a quarter-cup of the warm olive oil you used for poaching, blending until the vinaigrette is slightly thickened and glistening. Season to taste with salt and black pepper for that perfect balance.
Step 5: Plate and Serve
Spoon the vibrant herb vinaigrette generously over the poached salmon, letting some of the vinaigrette spill across the plate. This dish is easygoing: serve it warm, at room temperature, or even chilled. Every way works beautifully—and it somehow tastes even more luxurious when you share it with friends and family.
How to Serve Olive Oil Poached Salmon with Herb Vinaigrette
Garnishes
For a pop of color and a final aromatic finish, sprinkle extra chopped fresh herbs (think parsley, dill, or even chives) over the plated salmon. A few thin lemon slices or zest curls add brightness and elegance—totally worthy of a dinner party or a cozy weekend meal.
Side Dishes
Olive Oil Poached Salmon with Herb Vinaigrette begs to be paired with simple, vibrant sides. Think roasted asparagus, boiled baby potatoes drizzled with more vinaigrette, or a crisp, peppery green salad. These sides soak up the flavorful vinaigrette and keep the meal light yet satisfying.
Creative Ways to Present
If you want to get whimsical, flake the cooled salmon and pile it onto crostini with a spoonful of the vinaigrette, or toss the salmon in a big bowl with farro or quinoa and heaps of fresh herbs for a hearty, healthy salad. This dish is endlessly versatile and makes you look—and feel—like a kitchen star.
Make Ahead and Storage
Storing Leftovers
If you have salmon remaining (lucky you!), store it in an airtight container in the fridge for up to two days. Keep the vinaigrette separate so the herbs stay vibrant and the flavors don’t overpower the delicate salmon. This makes for the dreamiest leftovers to top salads or grain bowls.
Freezing
While poached salmon generally freezes well when wrapped tightly, the herb vinaigrette is best made fresh. If you’d like to freeze just the salmon, cool it completely, wrap in parchment and seal in a freezer bag. Thaw gently in the refrigerator before using to retain that lovely texture you worked so hard to achieve.
Reheating
For best results, enjoy Olive Oil Poached Salmon with Herb Vinaigrette cold or at room temperature—the texture stays buttery smooth. If you must reheat, do so very gently: cover with foil and warm in a low oven (275°F) just until heated through. Avoid microwaving, as it can toughen the fish.
FAQs
Can I use a different type Main Course
Absolutely! While salmon’s richness is ideal for this technique, other fatty fish like trout or arctic char work beautifully in Olive Oil Poached Salmon with Herb Vinaigrette (just substitute them in). Adjust poaching times if using thinner fillets.
Do I need to completely cover the fish with oil?
Yes, the magic happens when the fish is fully submerged in olive oil. This ensures even, gentle cooking and that signature silky-smooth texture in every bite. If your skillet isn’t deep enough, try using a smaller pan or cutting the fillet to fit.
Can I repurpose the leftover poaching oil?
Definitely! Strain out any solids, and the leftover olive oil is fabulous for vinaigrettes, drizzling over vegetables, or even tossing with pasta. Store it in the fridge and use within a week for peak flavor.
Is Olive Oil Poached Salmon with Herb Vinaigrette healthy?
Yes, this dish is as nourishing as it is delicious! Salmon is a powerhouse of protein and omega-3s, and the olive oil adds healthy fats. The herb vinaigrette keeps things light and vibrant, while the method avoids heavy creams or breading, making it naturally gluten-free.
Can I prepare the vinaigrette in advance?
Absolutely. The vinaigrette can be made a day ahead and kept in the fridge—just bring it back to room temperature and whisk before serving so the flavors marry beautifully.
Final Thoughts
If you’re looking for a special-occasion recipe that delivers big on flavor but feels totally doable, Olive Oil Poached Salmon with Herb Vinaigrette is simply a must-try. It’s a dish that never fails to impress, whether you serve it for friends or for a quiet weeknight feast. Give it a whirl—your taste buds (and dinner guests!) will thank you.
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Olive Oil Poached Salmon with Herb Vinaigrette Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a succulent Olive Oil Poached Salmon with Herb Vinaigrette, a dish that’s both elegant and easy to make. The salmon is gently poached in flavorful olive oil and topped with a tangy herb vinaigrette.
Ingredients
Salmon:
- 1 1/2 pounds salmon fillet, skin removed
- 2 cups extra-virgin olive oil
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 2 sprigs fresh tarragon
- 1 lemon, thinly sliced
Herb Vinaigrette:
- 2 tablespoons capers, rinsed and chopped
- 2 small shallots, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon honey
- 1 tablespoon white wine vinegar or lemon juice
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Salmon: Place salmon in a skillet, cover with olive oil, add herbs and lemon, and poach until 120–125°F.
- Make the Vinaigrette: Combine capers, shallots, parsley, honey, vinegar, and poaching oil. Season with salt and pepper.
- Serve: Spoon vinaigrette over salmon and enjoy warm, at room temperature, or chilled.
Notes
- For a citrusy twist, add orange slices or zest to the poaching oil.
- Pair with roasted vegetables, salad, or boiled potatoes.
- Leftover salmon is great for salads.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Poaching
- Cuisine: Contemporary / European
Nutrition
- Serving Size: 1/4 recipe
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 38 g
- Saturated Fat: 6 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 65 mg
