Cashew Free Herb-Poached Salmon
Gently coaxing salmon to perfection in a fragrant bath of herbs, lemon, and garlic is one of those techniques that feels fancy but is genuinely approachable for any home cook. The poaching liquid — built from fresh thyme, parsley, bay leaf, smashed garlic, and a splash of apple cider vinegar — infuses the fish with bright, layered flavor while keeping the flesh incredibly moist and tender. Once the salmon is plated, a quick herb oil made from chopped parsley, chives, extra-virgin olive oil, and a squeeze of lemon takes the whole dish somewhere truly special. Every single ingredient here is straightforward and whole, so there's no need to scan labels or worry about hidden nut-based oils or sauces sneaking into your meal. The result is clean, vibrant, and elegant enough to serve to guests but easy enough for a weeknight dinner. A squeeze of fresh lemon at the table ties everything together beautifully.
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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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