📝 About This Recipe
This French-inspired technique transforms salmon into a buttery, melt-in-your-mouth delicacy that redefines the texture of cooked fish. By gently poaching the fillets in a fragrant bath of aromatics and extra virgin olive oil, the proteins never tighten, resulting in a translucent, succulent finish. It is an elegant, foolproof method that preserves the salmon's natural richness while infusing it with subtle notes of citrus and herbs.
🥗 Ingredients
The Salmon
- 4 pieces Center-cut Salmon Fillets (6 oz each, skin removed, at room temperature)
- 1 tablespoon Kosher Salt (for dry-brining)
- 1 teaspoon Granulated Sugar (to balance the cure)
The Confit Aromatics
- 3-4 cups Extra Virgin Olive Oil (enough to fully submerge the fish)
- 6 sprigs Fresh Thyme
- 4 pieces Garlic Cloves (smashed and peeled)
- 1 Lemon (peeled into wide strips of zest)
- 1 teaspoon Black Peppercorns (whole)
- 2 pieces Bay Leaf (fresh or dried)
- 1 piece Star Anise (optional, for subtle depth)
Garnish and Finishing
- 1 pinch Maldon Sea Salt (flaky finishing salt)
- 2 tablespoons Fresh Chives (finely minced)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Begin by patting the salmon fillets completely dry with paper towels. Removing moisture is key for the salt cure to work effectively.
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2
In a small bowl, mix the kosher salt and sugar. Sprinkle this mixture evenly over all sides of the salmon. Let the fish sit at room temperature for 15-20 minutes; this firms up the flesh and seasons it deeply.
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3
While the salmon brines, choose a high-sided baking dish or a heavy-bottomed saucepan just large enough to hold the fillets in a single layer without too much empty space.
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4
Add the olive oil, smashed garlic, thyme sprigs, lemon zest strips, peppercorns, bay leaves, and star anise to the pan.
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5
Place the pan over very low heat. If you have a kitchen thermometer, aim for the oil to reach between 110°F and 120°F (43°C - 49°C). The oil should feel warm to the touch but never simmer or bubble.
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6
Rinse the salt/sugar cure off the salmon fillets under cold water and pat them thoroughly dry once more.
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7
Carefully lower the salmon fillets into the warm oil. If they are not fully submerged, add a bit more oil.
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8
Maintain the oil temperature steadily. If using an oven, you can place the dish in a 225°F (107°C) oven, but the stovetop allows for better monitoring.
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9
Cook the salmon for 20 to 25 minutes. The fish is done when it is opaque on the outside but still looks slightly translucent and bright pink in the center.
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10
Check for doneness by gently pressing the top of a fillet; it should yield easily and just begin to flake under light pressure.
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11
Using a wide slotted spatula, very carefully lift the fillets out of the oil. They will be extremely delicate, so handle with care to prevent them from breaking.
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12
Place the fillets on a paper-towel-lined plate for just a moment to drain the excess surface oil.
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13
Transfer the salmon to warmed serving plates. Sprinkle immediately with Maldon flaky salt and minced chives.
💡 Chef's Tips
Use a thermometer to ensure the oil stays below 125°F; if the oil gets too hot, the albumin (white protein) will squeeze out, ruining the silky texture. Don't throw away the poaching oil! Strain it and store it in the fridge to use for sautéing vegetables or making a vinaigrette. Always bring your fish to room temperature before poaching to ensure even cooking throughout the fillet. If you prefer a crispy skin, you can sear the skin separately in a pan and place the poached fillet on top of it when serving.
🍽️ Serving Suggestions
Serve alongside a bright, citrusy asparagus risotto to complement the richness of the fish. Pair with a crisp, chilled Sancerre or a dry Chablis to cut through the buttery olive oil. A side of crushed fingerling potatoes with lemon and dill provides a wonderful textural contrast. For a lighter option, serve over a bed of shaved fennel and arugula salad with a champagne vinaigrette.