Citrus and Herb Oven Poached Salmon. Learn how to easily poach Salmon in the Oven. A simple flavor-packed dish on the table in under 30 minutes!
Is Spring ever coming? At this point, I am seriously doubting it. It’s been so cold, so rainy and so gloomy here in Seattle. There were a handful of sunny afternoons this past month but they were seriously few and far between. Can you tell I am over it?
Last weekend, we had friends visiting from Philadelphia (YAY!) and had a dinner party at our house to welcome them to Seattle. Since Seattle is synonymous with Alaskan Salmon, we obviously had to make sure a good salmon dish was on the menu.
I have been playing around with Oven Poached Salmon techniques and exploring some new flavor combos to really infuse the salmon with a blast of flavor and this is the dish I served last week.
The salmon was so tender, the flavor was delicate and bold at the same time and everyone loved it – adults and kids alike!
So, I obviously had to recreate it, take pictures and make sure to share with you guys STAT. I am not-so-secretly hoping that the bright lemon and orange slices are a beckoning call to Spring and to the Sun. Hopefully, they will arrive soon and stay for a while.
If not, at least we can keep making this bright dish and pretend.
NOTES:
- If you want to keep this dish free from chicken, I recommend subbing Pacific Foods Organic Simply Stock Vegetable Unsalted as this works best with an unsalted broth.
- While the salmon is best served warm, it can be cooled and served chilled over a salad or chilled completely and frozen in individual portions for later.
- If you don’t usually keep whole cardamom pods and dried whole star anise in your spice cabinet, you can just buy what you need for this recipe in bulk to save money.
Did you make this recipe? Please give it a star rating below!
Citrus and Herb Oven Poached Salmon. Learn how to easily poach Salmon in the Oven. A simple flavor-packed dish on the table in under 30 minutes!
- 2 pounds Wild Alaskan Salmon pin-bones removed
- 1 medium lemon sliced
- 1 medium orange sliced
- 2 scallions trimmed
- 6 sprigs fresh dill
- 4 sprigs fresh tarragon
- 1.5 teaspoons kosher salt
- 4 whole black peppercorns
- 5 whole cardamom pods cracked
- 1 whole dried star anise
- 6 cups Pacific Foods Organic Bone Broth Chicken
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Slice lemon and orange and trim ends of scallions. Gather spices, herbs and broth.
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Place whole salmon filet, skin side down, into roasting pan or other large pan (with high sides) that can accommodate the length of it. Layer lemon and orange slices onto salmon. Add dried spices, fresh herbs and trimmed scallions to pan alongside salmon.
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Add broth until salmon is just covered (by about 1/4"). I used 6 cups but you may need a little more or a little less depending on the thickness of the fish.
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Carefully place roasting pan into a cold oven (do NOT preheat) on the middle rack.
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Set the oven to 350F and set a timer for 20 to 22 minutes. You may need to adjust your cooking time depending on the thickness of the fish.
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Remove from oven and very carefully remove salmon filet to a cutting board. Slice into 6 or 8 pieces and serve with 1 to 2 Tablespoons of cooking liquid spooned over each piece. Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
DISCLOSURE: This post is part of a series of posts sponsored by Pacific Foods. Pacific Foods has compensated me for my time to develop this recipe as their 2017 Brand Ambassador for Broths. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.
These citrus and herb oven poached salmon just looks so incredibly delicious and I am so craving a slice right now! Can I post it on my blog?
Hi Julia,
You are welcome to post a photo and short description with a link to the actual recipe on my site! Hope you love it 🙂
Hi, Alyssa! I am really obsessed with citrus and herb oven poached salmon recipe! Thx for sharing healthy recipe!
Yay! That is so wonderful to hear – glad you love it Jill!
I am wondering a couple of things:
1. How many does this serve?
2. I’m planning to chill it. I don’t see instructions on doing so. Once it is cooked, what steps do you recommend to chill it? Do you leave it in the cooking liquid? Or remove it and chill it separately from the cooking liquid?
Thank you so much!
To chill, I would recommend removing the cooked salmon from the liquid and chilling them separately. Enjoy!
So yummy! I will have to try this out 🙂
Hope you love it Heather!
Beautiful! I’ve been starting to like salmon. My kids love it…Think I will make this next week 🙂
I hope you love it Colleen!
I always need at least 2 cartons of broth in my pantry to feel well stocked. I use it all the time! We always broil our salmon, so I want to try it poached next.
I hear that – I usually have at least a case 😉
This is truly stunning. I love salmon and this recipe is outstanding. Do they sell Pacific broths in Canada?
Hi Kim! I am 90% sure that they have distribution in Canada. Do you live near a Whole Foods?
Hi Kim. I went on Pacific Bone Broths site and cannot find it anywhere in Canada. I realize you commented almost three years ago, but I just found this recipe.
Hey! You can use any good quality (or homemade) broth to poach this salmon if you can’t find that product!
I was just chatting about bone broth with my cousin!! This looks amazing!
Thanks Liz! Bone broth is seriously the best!
I don’t feel like spring is ever going to get here. It was -9 when I got up this morning and last night when we took the dogs out the wind was burning my throat! I’m ready for warm weather!!! Until then, I’ll be making this citrus salmon and dreaming of spring!
Holy crap Angie! -9 is insane!!
We’ve had really weird weather this winter. Almost no snow, and most of January and February were quite warm (for the season). Even wore shorts a few times! Then this week quite cold — it’s 17 degrees as I write this! Yelp! Anyway, it’ll soon be wild salmon season, and I can’t wait. This looks terrific — such a nice recipe. Thanks!
The weather here has been funky as well John!