Turkey Free Herb-Poached Salmon

Total time30 min

Prep time10 min

Cook time20 min

4.5

(28)

Silky, fragrant, and finished with a bright herb oil, this poached salmon is the kind of elegant weeknight dinner that feels far more impressive than the effort involved. Poaching in a gently simmered bath of apple cider vinegar, lemon, garlic, thyme, and parsley keeps the fish incredibly moist — no dry, overcooked fillets here. The barely-trembling liquid does all the work slowly and gently, coaxing the salmon to a perfectly flaky, opaque finish without any fuss. A quick stir-together of fresh parsley, chives, olive oil, and lemon juice becomes the herb oil that ties everything together with a pop of color and brightness. Every ingredient on the list is straightforward and naturally free from poultry, so there's no need to scan labels or swap anything out — it's just clean, simple cooking. Serve it straight from the pan with a squeeze of lemon and you've got a restaurant-worthy plate that's as wholesome as it is satisfying.

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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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