Poached Salmon with Summer Herbs

Poached Salmon with Summer Herbs
  • Serves 6
  • Prep Time: 15 mins
  • Cook Time: 15-20 mins


  • 1 x salmon fillet (1.4-1.8 kg), with skin
  • 10 g fresh garlic, finely chopped
  • 60 ml white wine
  • 60 ml extra virgin olive oil
  • kosher salt (or rock salt) and ground black pepper to taste
  • handful of fresh herbs, such as parsley, oregano and chives


  1. 1

    Pre-heat the oven or gas grill to 200°C

  2. 2

    Take a sheet of aluminium foil which is large enough to wrap the whole salmon fillet in. Place the fish on the foil and season with salt and pepper. Spread garlic and herbs evenly over the top

  3. 3

    Drizzle with wine and olive oil. Fold foil over itself, join the edges and fold over continuously to form a tight package over the fillet. Roll or fold up the ends, forming a tight seal

  4. 4

    Place the fillet package on a sturdy baking sheet, place in the pre-heated oven or grill (over indirect heat for grill)

  5. 5

    The fish will be done when you can hear it sizzle and see steam escaping from the folded edges of the foil

  6. 6

    Test the fish with a fork to check if done, it should be flaky, but not overcooked. You may want to check the internal temperature with a thermometer; it will reach 60°C when done

  7. 7

    Take the package out of the oven and leave to rest for several minutes. Remove the herbs before serving


The poaching technique keeps the fish moist and tender in its natural juices, herbs, wine and olive oil. What a great way to utilise the bountiful supply of fresh herbs from your garden!

Recipe by: Mike Strang - Quality Control Manager, USA