The Strategy
Poaching salmon in a quiet, herb-infused bath of broth and olive oil gently cooks the fish to a velvety texture. The fat in the liquid acts as a comforting cushion, keeping the fillets moist and tender without any harsh heat. It's a delicate, classic technique that yields the most succulent fish imaginable.
Technique Summary
Gently simmering salmon in an oil and broth mixture prevents it from drying out, resulting in a remarkably silky texture. This poaching method infuses the fish with subtle herbal aromas.
Chef’s Checkpoints
- The poaching liquid should show only tiny, lazy bubbles around the edges, never a rolling boil.
- The fish flakes should separate easily when gently pressed with the back of a spoon.