Oven-Poached Salmon Recipe
This quick and easy method for oven poaching fish makes the most delicious and juicy salmon. Eat it hot, warm or at room temperature. Serve it for dinner or add it to a salad.
Ingredients
- ½ side of salmon or 4 6-oz fillets, about 1½
- lb
- Kosher salt and freshly ground pepper
- 2 tbsp olive oil
- 1½ tbsp lemon juice
- 3 tbsp white wine
- 4 thin slices of lemon
Instructions
- 1
Preheat oven to 425˚F. Place the salmon in a small baking dish, one that holds the fish with just a little room around it. Season generously with salt and pepper.
- 2
Whisk together the olive oil and lemon juice and slowly pour it over the fish. Let the fish stand for 20 minutes or so.
- 3
Pour the wine around the fish and scatter the lemon slices on top of the fish.
- 4
Roast the fish for 15-20 minutes. Remove from the oven, cover tightly with foil and allow to rest for 15 minutes before serving, or longer. The fish does not need to be served hot. Serves 4.
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Oven-Poached Salmon?
This Oven-Poached Salmon recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 7 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this oven-poached salmon ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.