Almond Free Herb-Poached Salmon
Gently poached in a fragrant bath of garlic, lemon, fresh thyme, and parsley, this salmon comes out silky and tender every single time. The low-and-slow method keeps the fish incredibly moist without any added fats in the cooking process, letting the natural flavor of the salmon really shine. A bright, herby finishing oil made with chopped parsley, chives, olive oil, and a squeeze of lemon gets spooned right over the top — and it makes the whole plate look and taste restaurant-worthy. This is the kind of dish that feels impressive but is genuinely straightforward to pull off on a weeknight. Because every ingredient here is whole and unfussy, there's no need to scan labels or worry about hidden nut-based oils sneaking into your meal. It's naturally free of tree nuts by design, relying entirely on fresh herbs, aromatics, and good olive oil for its depth of flavor. Serve it with lemon wedges and you've got a clean, elegant dinner that's as nourishing as it is delicious.
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Learn more →Ingredients
4 servings
For the poaching liquid
- 4 salmon fillets (6 oz each), skin-on or skinless
- 4 cups water
- 2 tbsp apple cider vinegar
- ½ lemon, thinly sliced
- 3 garlic cloves, smashed
- ½ small onion, roughly chopped
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 1 bay leaf
- 1 tsp fine sea salt
For the herb oil
- ¼ cup fresh parsley leaves, finely chopped
- 2 tbsp fresh chives, finely chopped
- 3 tbsp extra-virgin olive oil
- 1 tsp fresh lemon juice
- ¼ tsp fine sea salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a large skillet or wide saucepan, combine the water, apple cider vinegar, lemon slices, garlic, onion, thyme sprigs, parsley sprigs, bay leaf, and 1 tsp salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes, until the liquid is fragrant.
- 2
While the poaching liquid simmers, stir together the chopped parsley leaves, chives, olive oil, lemon juice, and 1/4 tsp salt in a small bowl. Set aside.
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