Lemon and Olive Oil Poached Salmon
Incredibly easy to prepare, Lemon and Olive Oil Poached Salmon, is proof that it only takes a handful of quality ingredients to create something really special -- and versatile. Rich extra virgin olive oil, fresh lemon, fragrant thyme, and a beautiful salmon fillet come together in one baking dish to create a meal that's tender, flavorful, and practically foolproof.
Equipment
- low rimmed baking dish
- citrus zester
Ingredients
- 1 to 1-½ pounds center cut salmon fillet 1-inch thick preferably wild-caught
- ½ cup extra virgin olive oil
- ¾ teaspoon salt
- ¼ teaspoon fresh ground pepper
- zest and juice of one lemon
- Thyme sprigs
Instructions
- Preheat the oven to 325°F.
- Place salmon fillet skin side down in an oven proof baking dish that the salmon fits in snugly.
- Pour olive oil over and around salmon. Sprinkle salt and pepper over top of salmon. Zest lemon evenly over the top of the salmon. Squeeze lemon over the top of the salmon. Top the salmon with thyme sprigs.
- Bake the salmon until the fish flakes easily with a fork, about 20 minutes, depending on the thickness of the fillet. Check the salmon after 10 minutes. To prevent overcooking, use a thermometer to check for doneness. The thickest part of the salmon should read 125°F.
- Remove from the oven and tent loosely with foil. Allow to rest for 5 minutes. The salmon will continue to cook during this time.