Seed Oil Free Herb-Poached Salmon

Total time30 min

Prep time10 min

Cook time20 min

Poaching salmon in a fragrant bath of herbs, garlic, lemon, and apple cider vinegar is one of those techniques that feels fancy but is genuinely forgiving and straightforward. The gently trembling liquid keeps the fish incredibly moist and tender, coaxing out its natural richness without a drop of industrial oil anywhere in sight. That's the real win here — so many restaurant-style fish dishes and store-bought sauces quietly rely on refined vegetable or seed oils, but this one stays clean from start to finish. The finishing touch is a bright, fresh herb oil made with extra-virgin olive oil, chopped parsley, and chives that gets spooned right over the top, adding grassy, citrusy flavor in every bite. It's the kind of dish that looks like you put in serious effort but comes together with pantry staples and a single skillet. Serve it with lemon wedges and you've got a plate that's as beautiful as it is nourishing.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the poaching liquid

4 salmon fillets (6 oz each), skin-on or skinless
Aqua Star Salmon Pacific Wild Fillet Frozen - 1.25 Lb Trader Joe's Farm Raised Atlantic Salmon Fillets ALDI Fresh Atlantic Salmon Portion Blue Circle Norwegian Arctic Atlantic Salmon Trident Seafoods Wild Alaska Sockeye Salmon Fillet Portions
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!