Soy Free Herb-Poached Salmon
Gently poached in a fragrant bath of lemon, garlic, fresh thyme, and parsley, this salmon comes out impossibly tender and full of clean, bright flavor. The low-and-slow technique keeps the fish silky rather than rubbery — it's the kind of result that feels restaurant-worthy without much effort at all. A quick herb oil made with chopped parsley, chives, olive oil, and a squeeze of lemon gets spooned right over the top, adding a grassy richness that makes every bite feel finished and intentional. Because the whole dish relies on whole, recognizable ingredients, there's no need to scan labels or second-guess anything hiding in a marinade or sauce. Soy has a way of sneaking into bottled seasonings and store-bought glazes, so cooking from scratch like this is genuinely the easiest way to sidestep it entirely. Serve with a few lemon wedges on the side and you've got a light, elegant plate that works just as well for a weeknight dinner as it does for company.
About FigFig 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
- 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!