Olive Oil Poached Salmon has an incredibly delicious, succulent texture. It's excellent (and beautiful!) alongside salads and green vegetables like asparagus and artichokes. You'll want to make it again and again!
I left the event inspired to cook with olive oil in new ways.
Cooking Techniques and Recipes with Olive Oil
In their book, co-authors and award-winning food bloggers, Laura and Mary, take us from the history of olive oil, olive oil production and varieties, to cooking techniques and dozens of scrumptious recipes. The recipes are easy-to-follow and exquisitely photographed.
Poaching Fish in Olive Oil
I've always been curious about poaching with olive oil and love that an entire chapter in Laura and Mary's book is dedicated to it.
Poaching in olive oil is a technique that's simple and creates an unbelievably delicious result.
How to do it
There are a few different methods to poach fish in oil.
Some start on the stove and finish in the oven. Some have you put the fish in already warmed oil, carefully monitoring its temperature. I've found this easy method works well every time.
- Skin the fish if it isn't already.
- Sprinkle the fillets with salt and pepper.
- Place the fish fillets in a deep enough baking dish so that they can be in a single layer and covered with the oil.
- Pour just enough olive oil over the fish to barely cover it.
- Place the baking dish in a preheated 225°F oven and poach only until the salmon is cooked through. (In this recipe for approximately 1½ inch thick Sockeye Salmon, about 20 minutes.)
More detailed instructions are below.
What to do With Leftover Oil From Poaching Fish
- Keeping in mind it will have a subtle fishy taste and smell, you can reuse the oil from poaching the fish the same day only.
- You can use it in a vinaigrette or sauce, or for sautéing.
- Before you reuse the oil, bring it to a low boil, cool it, and then strain any solids out.
(You can actually freeze the used oil once it's completely cooled. Here’s a guide to freezing oils. Here again, it should be brought to a low boil and strained before it's reused.)
Cooking Techniques and Recipes with Olive Oil is a great book to have in your collection. I love it, and think you will too. You can order yours here.
I hope you love Olive Oil Poached Salmon as much as I do!
More delicious salmon recipes:
- Cabbage Wrapped Salmon
- Spicy Salmon Basil Burgers
- Blackened Mexican Salmon
- California King Salmon Recipe
- Baked Cilantro Chimichurri Salmon
- Salmon Bowl with Peach and Avocado
Cookbook cover photo courtesy of Two Extra Virgins.
Olive Oil Poached Salmon Recipe
- about 2 cups extra virgin olive oil
- a few sprigs fresh herbs (thyme, oregano, rosemary)
- 1¾ pound salmon fillet
- salt and freshly ground black pepper
- fresh lemon juice
- Preheat the oven. Preheat the oven to 225°F and adjust a rack to the center.
- Prepare the salmon for poaching. Place the salmon in a baking dish that's approximately 9 x 13 x 2 inches -- one that will hold the fish in one layer. Pour in the oil, just to cover the fish. This may be a bit more or less than 2 cups. Sprinkle with salt and pepper and add a few sprigs of fresh herbs.
- Poach the salmon. Place the pan in the preheated 225°F oven and poach just until it's cooked through, about 16 minutes.
- Garnish and adjust the seasonings. Use a slotted spatula to remove the salmon from the oil and place it on a serving platter. Garnish with fresh lemon slices and herbs, and sprinkle with a bit more salt and pepper. Serve warm or cold.
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