Olive Oil Poached Salmon, features olive oil in a bit of an unusual way. Salmon is poached, not in water, but in olive oil, which creates a wonderful silky texture in the cooked fish. The salmon comes out super moist and deliciously flavorful, truly a treat. Once the salmon is cooked the leftover oil is great as the base for a homemade Ceasar dressing. Serve the salmon along side any simply cooked vegetables or a large salad to complete the meal.
- Cook Time
- Prep Time
- 2-3 ServingsServings
- 1 pound fresh salmon
- 3 cloves garlic, smashed
- 2 (3 inch) sprigs of thyme
- zest of one lemon
- olive oil, enough to cover the fish
- chopped fresh thyme for serving
Place the salmon in a small saucepan. The goal is to use the smallest pan possible that will hold the fish in a single layer, so as to not need so much olive oil to cover it. If necessary, cut the salmon into pieces and fit them tightly into the pan. Tuck the garlic and thyme around the fish and zest the lemon over the top. Pour olive oil over the fish until it is completely submerged (no need to use the really good stuff).
Place the pan over medium low heat. Once small bubbles begin rising to the top adjust the stove to keep it at that temperature. The goal is about 180 degrees, which is when small bubbles rise to the top. If small white dots start to appear on the top of the fish while it is cooking that is a sign that the oil has gotten a bit too hot, so turn the stove down to maintain the proper temperature. Cook the salmon for 18-20 minutes or until the top looks cooked and the fish flakes when gently prodded with a fork.
Remove the salmon from the oil using a slotted spatula and serve with fresh lemon slices and a bit more chopped fresh thyme.