Hazelnut Free Herb-Poached Salmon
Gently poached in a fragrant bath of lemon, garlic, thyme, and apple cider vinegar, this salmon comes out silky, tender, and full of clean, bright flavor. The low-and-slow technique keeps the fish incredibly moist — no dry, overcooked fillets here. A quick herb oil made from fresh parsley, chives, olive oil, and a squeeze of lemon gets spooned right over the top, adding a grassy, vibrant finish that makes the whole dish feel restaurant-worthy. Every single ingredient is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved. This is the kind of recipe that works beautifully for a weeknight dinner but looks impressive enough to serve to guests. Squeeze on an extra lemon wedge and you're done.
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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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