Olive Oil Poached Salmon
Poached Salmon with Herbed Butter Sauce
Some recipes test your skill. This one tests your restraint. In this quiet method, salmon is gently poached in olive oil infused with lemon peel and fresh dill.
The heat never bubbles, the oil never rushes — it just coaxes. The result is tender, translucent flakes that fall apart with a sigh. Finished with a butter sauce of dill, parsley, and tarragon, it is a study in patience and precision — the difference between heaven and hell on a plate.
Watch my video to follow along step-by-step.
Olive Oil Poached Salmon
Ingredients
For the Poached Salmon
2 salmon filets, about 6 oz (170 g) each, skin on
Flaky sea salt, for dry brining
2 cups (480 ml) extra virgin olive oil, or enough to fully submerge the fish
Peel of a lemon (use a vegetable peeler for wide strips, no pith)
2 sprigs fresh dill
For the Herb Butter Sauce
4 tbsp (55 g) unsalted butter
1 tbsp (15 ml) fresh lemon juice (optional)
1 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped fresh dill
1 tsp finely chopped fresh tarragon
Fine sea salt, to taste
Freshly ground white pepper, to taste
Method
1. Dry Brine the Salmon
Pat the salmon filets dry with paper towel.
Season both sides generously with fine sea salt and place on a rack or plate, uncovered, in the refrigerator for 30–60 minutes.
This firms the flesh and seasons it evenly.
2. Prepare the Poaching Oil
Preheat the oven to 225°F (110°C).
In an ovenproof saucepan, combine the olive oil, lemon peel, and dill.
Warm gently on the stovetop until the oil reaches 160°F (70°C), then transfer to the oven to maintain that temperature.
3. Poach the Salmon
Rinse the filets lightly and pat dry again.
Slide them, skin-side down, into the warm oil, ensuring they are fully submerged.
Poach in the oven for 12 minutes, maintaining the oil temperature between 125-130°F (50-55°C). Lower oven temperature to the lowest setting, or turn off. I recommend using an oven thermometer to monitor the temperature.
The salmon is done when the flesh just begins to flake but remains slightly translucent in the centre.
4. Prepare the Herb Butter Sauce
In a small saucepan, melt the butter over medium-low heat until it begins to foam.
Once foaming, add the lemon juice and chopped herbs.
Remove from the heat, season with salt and white pepper, and swirl gently.
Keep warm until plating.
5. Plate and Serve
Lift the salmon carefully from the oil with a slotted spatula, allowing excess oil to drip away.
To serve, remove the skin, top with the warm herb butter sauce and a final squeeze of fresh lemon.as needed.
📌 Larder Notes
Holding the oil at 55°C (130°F) is the difference between luxury and mediocrity. The flesh should barely yield to a fork.
The poaching oil may be strained, cooled, and reused once. Its flavour will deepen subtly.
The same method works beautifully with cod, trout, or halibut.
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