Citric Acid Free Herb-Poached Salmon

Total time30 min

Prep time10 min

Cook time20 min

Gently poached in a fragrant bath of water, apple cider vinegar, lemon slices, garlic, onion, and fresh herbs, this salmon comes out silky, tender, and deeply flavorful without a drop of harsh acidity. The apple cider vinegar does the quiet work that lemon juice typically handles in a poaching liquid, making it a smart swap for anyone who needs to keep citric acid out of the equation. A bright finishing drizzle of chopped parsley, chives, and olive oil adds freshness and color the moment it hits the plate. The technique itself is wonderfully forgiving — keeping the liquid at a barely-there tremble means the fish stays moist and never turns rubbery or dry. Because everything here is built from whole, recognizable ingredients, there's no guesswork about hidden additives or preservatives that often sneak into store-bought sauces and marinades. It's an elegant, clean-eating dinner that feels restaurant-worthy but comes together with minimal fuss in a single skillet.

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Ingredients

4 servings

For the poaching liquid

4 salmon fillets (6 oz each), skin-on or skinless
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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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