35 minutes
A delicate and flavorful oven-poached salmon infused with citrus and fresh herbs.
Salmon Fillet, skinless
0 lb
to taste
to taste
Lemon, thinly sliced
each
tablespoons
Orange, thinly sliced
each
each
cups
Flat Leaf Parsley, roughly picked from the stem
cups
Cilantro, roughly picked from the stem
cups
Dill, roughly picked from the stem
cups
Tarragon, roughly picked from the stem
cups
Flaky Sea Salt
to taste
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.
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.
Use coconut milk as your poaching base, with curry powder, fresh ginger, and chili for a warm, spicy dish.
Replace the citrus with a combination of white wine and tomatoes, add olives, capers, and Mediterranean herbs like oregano and basil.
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.
Poach chicken in a mix of white wine and chicken stock, with sautéed mushrooms and thyme.
Opt for fresh, wild-caught salmon for the best flavor and texture.
Maintain a low and consistent temperature, using a thermometer to monitor the poaching liquid.
Combine a variety of citrus fruits like oranges, lemons, and limes for balanced flavor.
Use fresh herbs such as dill, parsley, and tarragon, and roughly chop or tear them to release essential oils.
Generously season the poaching liquid with salt and consider adding whole spices like coriander seeds or peppercorns.
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