Olive Oil Poached Wild Salmon with Citrus and Chile
Olive Oil Poached Wild Salmon with
Citrus and Chile
By Chadwick Boyd
Photo by
Poaching Salmon in Olive Oil in the Oven Might Just Be The Easiest Way to Cook Fish
This recipe is a foolproof way of poaching salmon in olive oil. Any level of cook can do it, including first timers.
Thin slices of garlic, orange peel and red chile infuse the oil with great flavor.
Fresh citrus brightens up the salmon just before serving, and additional flecks of chile peppers add a slight kick without overpowering and being too spicy. This is one of those dishes that is easy enough to make for a simple weeknight dinner, but so impressive looking that it’s a dinner party showstopper.
Chadwick’s Checklist
What you need to know before you cook.
- Wild salmon is very lean. Because of this, it often releases a milky white substance called albumin (like egg white) while cooking. This is perfectly normal and it is harmless to eat. To reduce the amount of albumin, soak the salmon in a brine of 2 cups of water and 1-2 tablespoons of salt for about 10 minutes.
- Use a cast iron skillet or square baking dish with handles. It makes getting the dish out of the oven easier and lessens the chance for spilling the oil.
- The oven temperature is lower than most cooks are used to. Don't worry, the salmon will cook perfectly in the warmed oil.
- Use whatever citrus you can find. I like to use 2-3 different kinds, like ruby grapefruit, blood orange, and clementines for different flavors, colors, and textures
Serving Size: 4 Prep Time: 8 minutes Cooking Time: 14 minutes
Ingredients
2 lbs. of Prince William Sound sockeye or Copper River coho salmon cut into 4 fillets, room temperature
1 medium orange
4 cloves garlic, peeled very thinly sliced
3 dried red chile peppers, roughly chopped
2-2½ cups extra virgin olive oil (depending on the thickness of the salmon)
1 blood orange or ruby red grapefruit
Maldon or other flake salt
Directions
Preheat the oven to 275°F.
Place the salmon fillets skin side down in a 10” cast iron skillet or oven-proof baking dish.
Using a vegetable peeler, peel the outer skin but not the pith of the orange. Scatter the orange peel along with the garlic and three-quarters of the chile flakes over the salmon. Pour the olive oil over the fish until the fillets are just covered.
Carefully place the skillet in the oven on the center rack. Poach for 14 minutes or until the top of the salmon is just opaque.
While the fish is poaching, finish preparing the citrus. Cut off the remaining peel and pith from the orange with a sharp chef’s knife, then slice it into ¼” slices. Cut off the outside peel of the blood orange or grapefruit as well and slice it into ¼” pieces. Set both aside.
When the salmon is ready, remove the skillet from the oven and transfer the fish with tongs or slotted spoon to a medium size platter or four individual plates. Some of the orange peel and garlic chips will remain on the salmon, which is fine.
Arrange half of the reserved citrus slices on top of the fish; store the rest for another purpose. Spoon some of the olive oil from the pan over top. Sprinkle with the remaining red pepper flakes and a few pinches of Maldon salt to finish.
Serve immediately.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Use red chile flakes if you can't find a red chile
- Toss on thinly sliced Fresno or jalapeno peppers for more color and flavor
- Smoked salts, like Alaska Pure Sea Salt Alder Smoked Flake Salt, add more depth; ideal to dress up for a dinner party
