Coconut Free Herb-Poached Salmon

Total time30 min

Prep time10 min

Cook time20 min

4.5

(28)

Gently cooked in a fragrant bath of lemon, garlic, thyme, and apple cider vinegar, this salmon comes out impossibly tender and full of clean, bright flavor. The low-and-slow poaching method keeps the fish moist without any added fats in the cooking liquid, so the natural richness of the salmon really gets to shine. A quick herb oil made with fresh parsley, chives, olive oil, and a squeeze of lemon gets spooned right over the top, adding a gorgeous pop of color and a grassy, citrusy finish. Every single ingredient here is straightforward and whole, which makes it a genuinely stress-free choice for anyone navigating hidden additives or tropical-derived oils that sneak into so many store-bought sauces and marinades. The technique is approachable even if you've never poached fish before — you're basically just keeping the liquid at a gentle tremble and letting the heat do its quiet work. Serve it with extra lemon wedges and you've got a restaurant-worthy plate that comes together with almost no effort.

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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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