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Seafood
Olive oil-poached salmon
Salmon cooked gently in warm olive oil until barely opaque — the method that keeps it silky rather than flaking dry.
- Prep
- 5 min
- Cook
- 20 min
- Level
- Medium
- Serves
- 2
You'll need
- 2 salmon fillets
- 1 sprig thyme
- 1 strip lemon zest
- Sea salt
- 300 ml LYMANORA extra virgin olive oil
Method
- 1
Season the salmon and let it come to room temperature.
- 2
Warm the olive oil in a small saucepan with the thyme and lemon zest to around 60°C — barely a simmer.
- 3
Submerge the salmon fully and poach for 15–18 minutes until just cooked through.
- 4
Lift out carefully, drain briefly, and serve with a spoon of the infused oil.
Comments
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5.0 · 2 comments
- 23/10/2026
“I was nervous about using that much oil but the salmon was silky. Strained and reused the oil too.”
— Elena, Santander
- 14/10/2026
“Low and slow really works. Best salmon I've made at home.”
— Rubén, Oviedo