Tree Nut Free Herb-Poached Salmon
Poaching salmon in a fragrant bath of garlic, lemon, fresh herbs, and apple cider vinegar is one of those techniques that feels fancy but is genuinely low-effort and nearly foolproof. The barely-trembling liquid coaxes the fish to cook gently and evenly, leaving each fillet silky, tender, and deeply flavorful without a drop of butter or cream. A bright herb oil made from fresh parsley, chives, olive oil, and a squeeze of lemon gets spooned right over the top, adding a gorgeous green finish and a pop of freshness that makes the whole plate sing. Every single ingredient here is straightforward and naturally free from tree nuts — no swapping, no substituting, no label-reading anxiety required. This is the kind of dish that looks impressive enough for a dinner party but comes together on a weeknight without breaking a sweat. Serve it with lemon wedges and whatever sides you love, and don't be surprised when everyone asks for the recipe.
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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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