Olive Oil poached Salmon
Simple, decadent, delicious. This recipe is a lodge favorite! Poaching the salmon in high quality olive oil keeps it moist while still cooking it perfectly.
- 3 cloves garlic, smashed
- 1 small bunch fresh thyme
- 1 lemon, peel removed in wide strips with a veggie peeler
- 2 bay leaves
- 1 quart extra-virgin olive oil
- 4 (6-ounce) salmon fillets, Skin removed
- Kosher salt
Place the aromatics — the garlic, thyme, lemon zest, and bay leaves — in cheesecloth. Tie into a sachet. Add the oil to a large straight-sided sauté pan and toss in the sachet. Bring the pan to a medium heat and let simmer for 15 minutes.
Let the salmon come to room temperature and season generously with salt. Add the salmon fillets to the pan with the olive oil. Let the fish cook in the oil for 8 to 12 minutes. Remove from the oil with a fish spatula to a plate before serving over risotto, potato purée, or roasted vegetables.