Chestnut Free Herb-Poached Salmon

Total time30 min

Prep time10 min

Cook time20 min

4.5

(28)

Gently poached in a fragrant bath of lemon, garlic, thyme, and 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 and slow — the liquid should barely tremble — which means the fish stays moist and never turns rubbery or dry. Once it's plated, a bright, fresh herb oil made with parsley, chives, olive oil, and lemon juice gets spooned right over the top, adding color and a grassy richness that makes the whole dish feel restaurant-worthy. Every single ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-reading stress or ingredient substitutions required. It's the kind of clean, elegant weeknight dinner that looks far more impressive than the effort involved. Serve it with lemon wedges and whatever simple sides you love, and dinner is genuinely done.

About Fig

Fig 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!