Olive Oil Poached Salmon

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  • 4 (6-ounce) 1-inch-thick sockeye salmon fillets
  • 4 to 6 cups extra virgin olive oil
  • 8 cloves garlic, peeled
  • Salt and pepper, to taste


Remove fish from the refrigerator 40 minutes before cooking.

Preheat oven to 225° F.

Using an instant-read or candy thermometer to monitor the temperature, heat oil in an oven-proof straight-sided skillet to 120° F; add garlic cloves. Season salmon fillets with salt and pepper and gently place in oil. Transfer the pan to the oven and cook for 25 minutes, until a few white dots appear on the surface of the fish. Gently transfer salmon to a wire rack to drain for a few minutes before serving. Serve garlic alongside salmon.

Special notes:

Any lean, firm textured fish can be used with this technique. In addition to salmon, try halibut, cod, tuna or shrimp.

The oil may be used a few more times to poach more fish. Let cool to room temperature and strain through a fine sieve lined with cheesecloth or a coffee filter. Stop straining before you reach the bottom of the oil, as any liquid from the seafood will accumulate there. Refrigerate the strained oil, covered, in the refrigerator for up to 2 weeks.

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