Gluten Free Herb-Poached Salmon
Salmon is one of those proteins that feels luxurious without requiring much effort, and poaching it in an aromatic bath of garlic, lemon, thyme, and parsley takes it somewhere truly special. The gentle, barely-trembling liquid keeps the fish impossibly tender and moist — none of that dry, overcooked texture that can happen on a hot grill or pan. Every single ingredient here is naturally free of gluten, so there's no label-checking or ingredient-swapping required; it's just clean, wholesome cooking from start to finish. The finishing touch is a bright herb oil made from fresh parsley, chives, olive oil, and a squeeze of lemon that gets spooned right over the top — simple, but it makes the whole plate look restaurant-worthy. This is the kind of dish that works equally well for a quiet weeknight dinner or when you want to impress guests without spending hours in the kitchen. Serve it with lemon wedges on the side and let the flavors do all the talking.
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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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