Olive OIl Poached Salmon

Olive OIl Poached Salmon


  • 1/4c sea salt 
  • 2 1/2c water 
  • 6 salmon fillets (about 6 oz each) 
  • 1-2 cups LG delicate to medium fruity Extra Virgin Olive Oil this will vary depending on pan and thickness of fillets. (Leek Agrumento works well here as well) 
  • 4 sprigs of thyme 
  • 1 head of garlic, cut in half around middle 
  • Fleur de sel


  • Dissolve the salt in the water. Soak fillets in the salted water for 10 mins. Remove and pat dry with paper towel.

  • Pour 1 inch of oil into and 11-12 inch saute pan or deep fry pan. Add thyme and garlic. Heat the oil to 140F over med heat.

  • Add fish, and bring temp back up to 120-125F. After about 10 mins, carefully turn fish over and cook for another 5 mins, or until cooked through.

  • Drain on rack over cookie sheet. discard thyme and garlic.

  • Transfer to platter, and sprinkle with Fleur de sel, or any good sea salt. 

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