Olive Oil Poached Citrus Salmon Recipe

Poaching salmon in olive oil is one of our favorite cooking preparations, guaranteeing silky fish every time. Citrus and wild salmon go really well together, with the acid cutting through wild salmon’s luscious rich flavor. Strain and reuse the olive oil for another poached fish dish - one taste and you won’t stop! Recipe by Chadwick Boyd.


  • 2 pounds wild sockeye salmon, cut into 4 portions
  • 1 medium orange
  • 4 cloves garlic, thinly sliced
  • 3 dried red chili peppers, chopped
  • 2 - 2½ cups extra virgin olive oil (depending on thickness of fillets)
  • 1 blood orange or ruby red grapefruit
  • Maldon or other flake salt


  1. Preheat oven to 275°F
  2. Place salmon fillets skin side down in a 10” cast iron skillet or oven-proof baking dish
  3. Using a vegetable peeler, peel the outer skin, but not the pith, of the orange
  4. Scatter the orange peel, garlic and three quarters of the chilies over the salmon
  5. Pour olive oil over the fish until the fillets are just covered
  6. Poach on center rack of oven for 14 minutes or until the top of the salmon is just opaque
  7. While fish is poaching, cut off the remaining orange peel and slice the orange into 1/4” slices, repeat with other citrus and set aside
  8. When fish is ready, remove from oven and transfer to serving dish
  9. Arrange half of the citrus slices on top of the fish and spoon olive oil over both
  10. Garnish with the remaining chili flakes and salt to serve


Wild Sockeye Salmon