MSG Free Herb-Poached Salmon

Total time30 min

Prep time10 min

Cook time20 min

4.5

(28)

Poaching salmon in a fragrant bath of fresh herbs, garlic, lemon, and apple cider vinegar is one of the most elegant — and foolproof — ways to cook fish. The gentle, barely-trembling liquid keeps the fillets impossibly tender and moist, with none of the dryness that can come from high-heat cooking methods. Every single ingredient here is whole and unprocessed, so there's no need to squint at labels or worry about hidden flavor enhancers sneaking into your meal. The bright herb oil — just parsley, chives, olive oil, and a squeeze of lemon — pulls everything together with a fresh, grassy finish that feels almost restaurant-worthy. It's the kind of dish that looks impressive on the plate but asks very little of you in the kitchen. Serve it with lemon wedges and you have a clean, vibrant dinner that lets the quality of the salmon speak for itself.

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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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