Lemon garlic salmon on a plate with black plastic forks
FOOD NEWS
For Perfectly Pink Salmon, Poach Fillets In Olive Oil
BY ELIZABETH OKOSUN
Salmon filets on plate with olive oil, seasonings, and herbs
Poaching salmon results in a beautiful pink color, and olive oil's grassy, peppery flavor gives the fish an earthy richness while delivering a buttery, smooth fish.
 Olive oil in various containers with green olives on a silver spoon
To keep the olive oil notes intact, the salmon needs to be cooked at a lower temperature, like 180 F. This also preserves the delicate pink color of the salmon.
When overcooked, the fish tends to take on a whitish tinge, so you'll want to maintain the temperature and cook it for no longer than 15 minutes.
Olive oil already has a delicious flavor, so you'll only need to add a few herbs and spices when poaching the fish. Simmer it in the olive oil to infuse it with flavor.