Description
This One-Pan Poached Salmon with Herbs recipe offers a quick and flavorful weeknight dinner solution. Salmon fillets are gently poached in a fragrant broth of fresh herbs, lemon, and garlic, resulting in tender, moist fish infused with bright, savory flavors. Prepared in a single skillet, this dish is simple, healthy, and elegant enough for any occasion.
Ingredients
Scale
Salmon and Broth
- 4 Salmon Fillets (each about 6 ounces)
- 2 cups Vegetable Broth (low-sodium recommended)
- 1 medium Lemon (thinly sliced)
- 2 cloves Garlic (minced)
- 2 tablespoons Olive Oil (extra virgin)
- Salt and Pepper to taste (kosher salt and freshly ground black pepper)
Herbs
- 1 cup Fresh Herbs (Dill, Parsley, Basil – a handful of each, roughly chopped)
Instructions
- Prepare the Salmon: Rinse the salmon fillets under cold water and pat them dry thoroughly with paper towels to remove excess moisture for even cooking.
- Chop Herbs: Finely chop the fresh dill, parsley, and basil to release their flavors and ensure even distribution in the poaching liquid.
- Heat Oil and Sauté Garlic: In a large skillet over medium heat, warm the extra virgin olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Add Broth and Flavorings: Pour in the vegetable broth followed by the chopped herbs and thin lemon slices. Stir gently to combine the ingredients evenly.
- Simmer the Broth: Bring the broth mixture to a gentle simmer, ensuring it is hot but not boiling aggressively to maintain delicate poaching conditions.
- Poach the Salmon: Carefully place the salmon fillets skin-side down into the simmering broth. Cover the skillet and poach gently for 8 to 10 minutes until the salmon flakes easily with a fork.
- Rest the Fish: Remove the skillet from the heat and let the salmon rest covered for an additional 2 minutes to finish cooking and absorb flavors.
- Serve: Transfer the salmon fillets to a serving platter, drizzle with some of the flavorful poaching liquid from the pan, and serve immediately to enjoy the freshest taste.
Notes
- Use low-sodium vegetable broth to better control the saltiness of the dish.
- Do not overcook the salmon; it should flake easily but remain moist inside.
- For an extra touch, garnish with additional fresh herbs or a squeeze of lemon juice before serving.
- If skin is not preferred, it can be removed after poaching.
- This method works well with other fish fillets such as cod or trout.
