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    Citrus-Herb Oven Poached Salmon

    clock-icon35 minutes
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    Pixicook editorial team

    A delicate and flavorful oven-poached salmon infused with citrus and fresh herbs.

    Ingredients for Citrus-Herb Oven Poached Salmon

    units in
    USchevron
    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Salmon Fillet, skinless

    0 lb

    Substitute chevron-down

    Kosher Salt

    to taste

    Black Pepper

    to taste

    Substitute chevron-down

    Lemon, thinly sliced

    each

    Substitute chevron-down

    Lemon Juice

    tablespoons

    Substitute chevron-down

    Orange, thinly sliced

    each

    Substitute chevron-down

    Thyme Sprigs

    each

    Substitute chevron-down

    Olive Oil

    cups

    Substitute chevron-down

    Flat Leaf Parsley, roughly picked from the stem

    cups

    Substitute chevron-down

    Cilantro, roughly picked from the stem

    cups

    Substitute chevron-down

    Dill, roughly picked from the stem

    cups

    Substitute chevron-down

    Tarragon, roughly picked from the stem

    cups

    Substitute chevron-down

    Flaky Sea Salt

    to taste

    Substitute chevron-down

    How to Make Citrus-Herb Oven Poached Salmon

    1. Preheat the Oven

    Preheat your oven to 300 degrees Fahrenheit. This low temperature ensures the salmon cooks gently and evenly, resulting in tender and flavorful fish.

    2. Season the Salmon

    Take your salmon fillet and season both sides generously with kosher salt and black pepper. This step is crucial for enhancing the natural flavor of the fish.

    3. Prepare the Citrus-Herb Bed

    Arrange the thinly sliced lemons and orange in a large baking dish. Tuck the thyme sprigs among the citrus slices. Lay the seasoned salmon on top of this citrus-herb bed.

    4. Drizzle with Olive Oil

    Drizzle the olive oil over the salmon and citrus slices. The olive oil will keep the salmon moist and help to infuse it with the bright flavors of the citrus and herbs as it cooks.

    5. Bake the Salmon

    Place the baking dish in the preheated oven and bake the salmon for 25-35 minutes. You’ll know it’s ready when the edges of the salmon start to turn opaque and it’s nearly cooked through.

    6. Prepare the Herb Garnish

    While the salmon is baking, prepare the herb garnish. Toss the roughly picked fresh herbs (parsley, cilantro, dill, and tarragon) with a tablespoon of fresh lemon juice and a pinch of flaky sea salt.

    7. Serve the Salmon

    When the salmon is done, serve it warm, accompanied by the fresh herb mixture. The combination of the tender, citrus-infused salmon and the vibrant, lemony herbs creates a dish that’s not only visually stunning but also bursting with flavor.

    Variations

    Asian-Style Poached Salmon

    Use a poaching liquid of coconut milk with lemongrass, ginger, and lime. Serve with a sprinkle of fresh cilantro and a drizzle of soy sauce or a dash of fish sauce.

    Coconut Curry Poached Fish

    Use coconut milk as your poaching base, with curry powder, fresh ginger, and chili for a warm, spicy dish.

    Mediterranean Poached Fish

    Replace the citrus with a combination of white wine and tomatoes, add olives, capers, and Mediterranean herbs like oregano and basil.

    French Elegance

    Stick with lemon juice but add a splash of white wine to the poaching liquid. Incorporate tarragon and a small amount of fennel fronds along with your herbs. Poach alongside thinly sliced shallots for a mild, sweet onion flavor. Serve with a dollop of crème fraîche mixed with lemon zest and chopped chives.

    Wine and Mushroom Poached Chicken

    Poach chicken in a mix of white wine and chicken stock, with sautéed mushrooms and thyme.

    Pitfalls and tips

    Source Quality Salmon

    Opt for fresh, wild-caught salmon for the best flavor and texture.

    Temperature Control

    Maintain a low and consistent temperature, using a thermometer to monitor the poaching liquid.

    Citrus Selection

    Combine a variety of citrus fruits like oranges, lemons, and limes for balanced flavor.

    Fresh Herbs

    Use fresh herbs such as dill, parsley, and tarragon, and roughly chop or tear them to release essential oils.

    Seasoning

    Generously season the poaching liquid with salt and consider adding whole spices like coriander seeds or peppercorns.


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