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Fillet of oil poached salmon flaked apart with lemon

Olive Oil Poached Fish (Salmon)

Olive Oil Poached Fish has an incredibly delicious, succulent texture. This recipe is made with salmon and it's gorgeous! You'll want to make it again and again!

Course Main Course
Cuisine American
Keyword easy fish dinners, cooking with olive oil
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 195 kcal
Author Valentina K. Wein

Ingredients

  • about 2 cups extra virgin olive oil
  • a few sprigs fresh herbs (thyme, oregano, rosemary)
  • pound salmon fillet
  • salt and freshly ground black pepper
  • fresh lemon juice

Instructions

  1. Preheat the oven. Preheat the oven to 225°F and adjust a rack to the center.

  2. 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.

  3. Poach the salmon. Place the pan in the preheated 225°F oven and poach just until it's cooked through, about 16 minutes.

  4. 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.

Recipe Notes

Calorie count is an estimate only.