Walnut Free Herb-Poached Salmon
Gently poached in a fragrant bath of lemon, garlic, thyme, and apple cider vinegar, this salmon comes out silky, tender, and deeply flavorful without a drop of added fat in the cooking process. The technique is low-stress and forgiving — as long as you keep the liquid at a bare tremble, the fish stays moist and never rubbery. What really makes it sing is the bright herb oil drizzled on top, a quick mix of fresh parsley, chives, olive oil, and lemon juice that adds color and a grassy, zippy finish. Every single ingredient here is clean and straightforward, so there's no need to scan labels or worry about hidden nut-based oils sneaking into your meal. It's an elegant dish that feels restaurant-worthy but comes together in a single skillet with pantry staples and fresh herbs. Serve it with lemon wedges and maybe a simple green salad, and dinner feels genuinely special 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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