Mustard Free Herb-Poached Salmon
Silky, delicate, and finished with a vibrant green herb oil, this poached salmon is the kind of dish that looks far more impressive than the effort it actually requires. Poaching in a fragrant bath of apple cider vinegar, lemon, garlic, thyme, and parsley keeps the fish incredibly moist — no dry, overcooked fillets here. Because every component is built from scratch using whole, simple ingredients, there's no need to scan labels or worry about hidden condiments that so often sneak mustard into sauces and marinades. The bright herb oil — just parsley, chives, olive oil, and a squeeze of lemon — pulls everything together with a fresh, grassy richness that feels almost restaurant-worthy. Keeping the poaching liquid at a barely-there tremble is the real trick; low, gentle heat lets the salmon cook evenly and stay tender all the way through. Serve it straight from the pan with a wedge of lemon and you've got a clean, elegant meal that's genuinely easy to pull off on a weeknight.
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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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