Wheat Free Herb-Poached Salmon
Silky, delicate, and finished with a bright herb oil, this poached salmon is the kind of dish that feels restaurant-worthy without requiring much effort at all. Poaching in a gently simmered bath of apple cider vinegar, lemon, garlic, onion, and fresh herbs keeps the fish incredibly moist — no dry, overcooked fillets here. Every single ingredient is naturally free of wheat and gluten-containing grains, so there's no need to swap anything out or scrutinize labels. The real star is that quick herb oil — chopped parsley, chives, olive oil, and a squeeze of lemon — spooned over the top just before serving for a fresh, grassy finish that cuts through the richness of the salmon beautifully. It's a clean, wholesome meal that works just as well for a weeknight dinner as it does for impressing guests.
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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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