Oven Poached Salmon
Easy oven poached salmon, a perfectly simple, flavorful, and healthy meal that pairs well with all kinds of things. With this cooking method you get the beautiful flavors of poaching salmon, but it is done in the oven, so it is hands off!
We are huge fans of salmon over here, and often eat things like these Salmon Rice Bowls for lunches or snacks. Which is why having this oven poached salmon on hand is a game changer. Oven Poached Salmon goes great in a salad or served along some delicious sides. You will love how easy it is to make this delicious herb flavored salmon.
Although I love a good Lemon Basil Baked Garlic Butter Salmon, sometimes poached salmon is where it is at. Especially because it is so healthy and versatile.
Poaching usually requires a liquid, but in this oven method, you are essentially poaching the salmon in its own juices. You use salt and lemon to draw those out, and the result is an incredibly flavorful and delicious piece of fish with hardly any work!
What You Need to Make Oven Poached Salmon
You just need a small handful of ingredients for this fabulous salmon meal. And then some fun garnish to top it with after:
- A Skin on Side of Salmon
- Cider Vinegar
- Fresh Dill
- Chopped Tarragon
- Lemon Wedges
How to Make Oven Poached Salmon
Time needed: 2 hours and 30 minutes
Oven Poached Salmon is easy and delicious. First pat salmon dry and then season with salt. Then add vinegar, herbs, and lemon slices to salmon. Place salmon in prepared foil and cover. Bake salmon in a preheated oven. Once done cooking, let salmon cool at room temp and then pour off excess liquid and transfer to the fridge for an hour. Lastly, unwrap salmon from the foil, brush off herbs, lemon and any remaining liquid, and serve. Delicious!
- Preheat Oven.
Place the oven rack in the middle position and preheat the oven to 250 degrees.
- Prepare Foil for Salmon.
1: Cut two pieces of foil, so they are about a foot longer than the side of salmon, and fold the long sides together to create a 1 inch seam.
2: Then cut a third sheet of foil, and lay it over the seam of the first two pieces.
3: Lastly, spray with non-stick cooking spray.
- Prepare Salmon.
With a paper towel pat salmon until dry. Season salmon with salt and lay salmon skin side down on the foil.
- Sprinkle Salmon with Vinegar, Herbs, and Lemon Slices.
Sprinkle salmon with vinegar, then lay herbs over the top of the salmon. Then arrange lemon slices to cover as much as you can of the fish.
- Cover Fish with Foil.
Pull foil over the top of the fish, and crimp edges together.
- Bake Salmon.
Once fish is wrapped in the foil, lay salmon on the oven rack. Bake for about 45-60 minutes
- Let Salmon Cool.
Once fish is cooked through, let fish cool in foil, for 30 minutes at room temperature.
- Refrigerate After Pouring off Liquid.
Pour off excess liquid. Then re-wrap salmon in the foil. Refrigerate for 1 hour.
- Prepare to Serve.
Unwrap foil and brush off the herbs, lemons, and any remaining liquid from the salmon. Serve and enjoy!
Tips and Tricks for making Oven Poached Salmon
Making this recipe is Eazy Peazy but here are some helpful tips and tricks so it goes smoothly every time…
- Use Skin On Salmon: The higher quality of fish, the better it is going to be. Use skin on fillets for the best results.
- Reheat Salmon On Low Temperature: Usually you eat poached salmon cold. But if you want to heat up the Oven Poached Salmon, don’t be aggressive with high temperatures. High temps can result in a dry piece of salmon. Reheat at 275 degrees for about 15 minutes.
- Use Foil to Help with Tenderness: It is important to wrap the salmon in foil. It helps the salmon stay tender and juicy. And allows it to poach in its own liquid. Make sure to seal it up nicely.
- Know What To Look For So You Don’t Overcook: I recommend using a thermometer to check the internal temperature of the salmon to know for sure that the salmon is done. However, another way to check doneness is to softly press down on the top of the salmon to see if the salmon flakes by the white lines of the fish. If it flakes it is most likely done.
- Wild Caught Salmon is Healthier but Farm Raised is Cheaper: When shopping, know what you are looking for. Wild caught salmon is healthier than farm raised. Wild caught means the salmon was in its natural environment whereas farmed is not. However, farm raised will typically be less expensive.
- Salmon Should Not Smell Fishy: A common misconception is that fish smells fishy. Fresh salmon should not smell fishy. If it does smell fishy, then it is not fresh, or it is getting old and you don’t want to eat it.
Make Ahead and Storage
Fresh is best, especially with seafood. However, Oven Poached Salmon should stay good in the fridge for up to 3 days. This makes it a great option for prepping ahead and adding to salads and things.
- Follow directions like normal.
- Wrap salmon tightly in plastic wrap.
- Freeze for 2 months..
- Defrost salmon in the fridge.
This Oven Poached Salmon is fabulous! You are going to want to keep this recipe on hand.
Other Great Recipes:
- Salmon with Creamy Lemon Dill Sauce (Keto)
- Sheet Pan Baked Salmon
- Sheet Pan Teriyaki Salmon (Meal Prep)
- Miso Salmon
- Brown Sugar Spice Rubbed Salmon with Tomato Basil Vinaigrette
Oven Poached Salmon
- 4 pound skin on side of salmon
- 2 Tablespoons cider vinegar
- 6 sprigs fresh dill
- 2 lemons sliced thin
- Fresh chopped tarragon, dill, lemon wedges
- With oven rack in middle position, preheat to 250 degrees.
- Cut two pieces of foil, so they are about a foot longer than the side of salmon, and fold the long sides together to create a 1 inch seam.
- Cut a third sheet of foil, and lay it over the seam of the first two pieces, and spray with non-stick cooking spray. Set aside.
- Pat salmon dry with a paper towel, then liberally season with salt. Lay skin side down on the foil.
- Sprinkle with vinegar, then lay herbs over the top of the salmon. Arrange lemon slices to cover as much as you can of the fish.
- Pull foil over the top of the fish, and crimp edges together.
- Lay foil wrapped fish on the oven rack, and bake for 45-60 minutes, or until the thickest part of the salmon reaches 135-140 degrees.
- Then remove fish from oven, and let cool in foil, for 30 minutes, sitting at room temp.
- Pour off any liquid. Re-wrap in foil. Refrigerate 1 hour.
- Unwrap salmon and brush off the herbs, lemons, and any remaining poaching liquid, and serve.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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