BHA & BHT Free Herb-Poached Salmon
Gently coaxing salmon through a fragrant bath of apple cider vinegar, lemon, garlic, and fresh herbs is one of the most elegant — and forgiving — ways to cook fish. The low, barely-trembling heat keeps the flesh impossibly tender and moist, while the aromatics infuse every bite with brightness. A quick herb oil made from fresh parsley, chives, and extra-virgin olive oil gets spooned right over the top, adding a grassy richness that feels almost restaurant-worthy. Every single ingredient here is whole and unprocessed, which matters when you're trying to avoid the synthetic preservatives that sneak into packaged sauces, flavored oils, and pre-marinated fish. There's no need to scrutinize labels or second-guess what's in your dinner — just fresh produce, good olive oil, and clean pantry staples doing all the work. The result is a light, vibrant plate that pairs beautifully with a simple salad or steamed vegetables, and it comes together with minimal fuss.
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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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