Carrageenan Free Herb-Poached Salmon
Gently coaxing salmon to perfection in a fragrant, herb-laced broth is one of those techniques that feels fancy but is genuinely approachable for any weeknight. The poaching liquid — built from apple cider vinegar, lemon, garlic, onion, thyme, parsley, and a bay leaf — infuses the fish with layers of brightness and depth without a single processed additive in sight. That matters more than it might seem, because many store-bought sauces, dairy alternatives, and even some packaged seafood products sneak in thickeners that people following a carrageenan-free lifestyle are actively trying to avoid. Here, every ingredient is whole and straightforward, so you know exactly what's going into the dish. The finishing touch — a quick herb oil of chopped parsley, chives, olive oil, and fresh lemon juice — adds a gorgeous, grassy richness that makes the plate look like it came out of a restaurant kitchen. Poaching keeps the salmon incredibly moist and tender, a far cry from the dry, overcooked fillets that give fish a bad reputation. Serve it with lemon wedges and you've got a clean, vibrant meal that's as nourishing as it is satisfying.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!