Anti Inflammatory Herb-Poached Salmon
Salmon is one of the most powerful foods you can put on your plate when you're focused on reducing inflammation, and this preparation lets the fish truly shine. The gentle poaching method keeps every fillet incredibly moist and tender without any harsh heat that can dry out delicate fish. A fragrant bath of garlic, fresh thyme, parsley, lemon, and apple cider vinegar does double duty — it infuses the salmon with bright, clean flavor while keeping the ingredient list completely free of anything processed or inflammatory. The finishing touch is a simple herb oil made with extra-virgin olive oil, fresh chives, and parsley, which adds a gorgeous green drizzle and a dose of healthy fats that support the whole anti-inflammatory approach. Every single ingredient here earns its place, from the omega-3-rich salmon to the lemon and garlic that bring natural antioxidant power to the dish. It comes together with minimal fuss and looks stunning on the plate, making it just as fitting for a quiet weeknight dinner as it is for company.
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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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