Olive Oil Slow-Poached Salmon with Fennel
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Using this method of poaching salmon in olive oil at a low temperature in the oven will result in extremely tender and succulent fish. While poaching is a classic technique, it is typically done with a light broth rather than olive oil. Just wait until you see how the olive oil poached salmon flakes off with a fork and stays incredibly juicy. You won’t want to cook salmon any other way.
The salmon is paired with a light lemon and arugula herb salad with pickled onions to contrast the smooth texture of the salmon and rich flavor.
Olive Oil Slow-Poached Salmon with Fennel
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More About This Recipe
This is a great recipe choice for summer because it’s inspired by farm to table ingredients that are light, refreshing and bursting with flavor. The dish can be re-imagined for a brunch twist by serving the poached salmon over Greek yogurt-slathered bread and topped with the pickled onion and fennel fronds.
Key Ingredients in This Recipe
- Olive oil – Because the fish will take on some of the flavor from the olive oil it is important to use a high-quality olive oil in this recipe. The extra-virgin olive oil is low in acidity and robust in flavor, making it perfect for infusing the salmon with rich flavor. It can also be used for marinades, salad dressings and pastas, it’s a true kitchen workhorse!
- Fennel – The slightly sweet licorice flavor of the fennel complements the rich butter sauce and tender salmon. I either thinly slice the fennel bulb or use a mandolin to cut it thinly and evenly.
- Salmon – When making this salmon recipe, look for the thick middle chunk of the salmon at the market. This ensures it cooks evenly. While the most common type of salmon sold in stores is Atlantic salmon, there are many other varieties. Atlantic salmon, my choice in this recipe, is much fattier and thicker than sockeye salmon.
How to Poach Salmon
- Cover the salmon with olive oil. Heat oven to 275ºF (135ºC). Season salmon with salt and pepper then add to a 3-quart, 13-inch x 9-inch baking dish. Arrange fennel and garlic around the filet and add enough extra virgin olive oil to cover.
- Bake until cooked through. Cover the dish with aluminum foil and bake until the salmon is completely cooked through, about 1 hour.
- Make the lemon herb salad. In a medium mixing bowl toss together the arugula, parsley, lemon zest, pickled onions and watermelon radish with 1 tablespoon of the poaching oil. Top with the fennel fronds.
- Serve. Divide salmon and fennel among plates and top with the lemon herb salad.
Tips and Tricks for This Recipe
- Try serving the poached salmon piled on toast. Dip bread in olive oil and broil then slather with Greek yogurt and top with pieces of the olive oil poached salmon.
- Use leftover poached salmon to make baked spicy salmon hand rolls.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
Olive Oil Slow-Poached Salmon with Fennel
Ingredients:
For the salmon:
- 1½ pounds center-cut filet salmon
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 medium bulb fennel, thinly sliced
- 10 cloves garlic, smashed
- 3 cups extra virgin olive oil, additional to cover if needed
For the lemon arugula herb salad:
- 2 packed cups wild arugula
- ½ packed cup flat-leaf parsley leaves
- 1 teaspoon lemon zest
- ¼ cup pickled onions
- ¼ cup shaved watermelon radish, cut into half moons
- ¼ cup fennel fronds, for garnish
Instructions:
For the salmon:
- Heat oven to 275ºF (135ºC). Season salmon with salt and pepper then add to a 3-quart, 13-inch x 9-inch baking dish. Arrange fennel and garlic around the filet and add enough extra virgin olive oil to cover.
- Cover the baking dish with aluminum foil and bake until the salmon is cooked through, about 1 hour.
For the lemon herb salad:
- In a medium mixing bowl toss together the arugula, parsley, lemon zest, pickled onions and watermelon radish with 1 tablespoon of the poaching oil and top with the fennel fronds.
For serving:
- Divide salmon and fennel among plates and top with the lemon herb salad.
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