Photographer: Jennifer Causey, Prop Stylist: Lindsey Lower, Food Stylist: Chelsea Zimmer
Active Time
30 Mins
Total Time
30 Mins
Serves 4

This classic olive oil poaching method results in balanced flavors, tender fillets, and also preserves the fish for even-better-tomorrow leftovers. Store leftovers with extra chive-, basil-, and parsley-infused oil and flake into pastas, eggs, or salad all week long.

How to Make It

Step 1

Prepare the herb oil: Blanch herbs in boiling salted water 30 seconds, and then immediately plunge in ice water; drain. Wrap drained herbs in paper towels, and squeeze out excess water. Chop herbs, and place in a blender. Add grapeseed oil, and process until smooth. Pour through a fine wire-mesh strainer into a bowl; discard solids. Stir in salt.

Step 2

Prepare the salmon: Place olive oil, thyme, garlic, and bay leaves in a heavy-bottomed saucepan or high-sided skillet over medium-low, and heat oil to 170°F.

Step 3

Carefully add fillets to hot oil, and cook until bottom is opaque, about 5 minutes (adjusting heat as necessary to maintain 170°F temperature). Flip fillets, and cook until opaque throughout, about 7 minutes. Transfer to a plate lined with paper towels; sprinkle with salt and pepper. Drizzle each fillet with 1½ tablespoons herb oil. Serve immediately with lemon wedges.