Celery Free Herb-Poached Salmon
Gently poached in a fragrant bath of garlic, lemon, fresh thyme, parsley, and a splash of apple cider vinegar, this salmon comes out silky, tender, and deeply flavorful without a drop of added fat in the cooking process. The technique is low-stress — you're essentially letting the barely trembling liquid do all the work while you whip together a bright herb oil on the side. That finishing drizzle of chopped parsley, chives, olive oil, and fresh lemon juice is what takes the whole dish from simple to genuinely impressive. Because every ingredient here is whole and straightforward, there's no need to scan labels or second-guess anything — just clean, real food from start to plate. It's an elegant weeknight option that feels far more restaurant-worthy than the effort involved, and it pairs beautifully with whatever sides you have on hand. If you've been nervous about cooking fish at home, this forgiving poaching method is the perfect place to start.
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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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