Salmon really is a great fish. It has a lot of oil in it, which makes it smooth and flavorful. It’s also full of omega-3 and essential fatty acids, which help keep our blood cholesterol healthy, and vitamin B12, which is good for your brain. On top of all that, its mellow flavour makes for an easy introduction to fish for kids.
I’ll give you some background information and then show you how to cook the best salmon at home. I’ll cover everything from basic cooking techniques like pan-frying, roasting, poaching, and steaming, as well as how to make the perfect sauce to go with your salmon.
Jamie Oliver is well known for his simple yet delicious recipes that make cooking fun and approachable. One of his signature techniques is poaching salmon, which results in moist, flaky, tender fish bursting with flavor. In this article, we’ll explore how the celebrity chef goes about poaching salmon to achieve perfect results every time.
Overview of Jamie’s Salmon Poaching Method
Jamie Oliver’s salmon poaching method produces evenly cooked salmon that is moist and tender on the inside while the outer layer gets lightly poached by the cooking liquid Here are the key steps
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Place the salmon fillet in a fish kettle or deep pan and add cold water just enough to submerge the fish.
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Add aromatics like carrots, onions, celery, herbs, peppercorns, and lemon to infuse flavor.
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Gradually bring the poaching liquid to a simmer. Do not let it boil rapidly.
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Gently poach the salmon for 5-10 minutes depending on thickness.
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Turn off heat and allow the salmon to cool in the poaching liquid for 5 hours. This ensures even cooking.
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Serve the poached salmon drizzled with olive oil and fresh herbs.
The low, gentle heat lets the salmon cook slowly while keeping its moisture. Cooling it in the poaching liquid infuses more flavor into the fish. The result is exceptionally tender salmon with a silky texture.
The Science Behind Poaching Salmon
Poaching is a moist-heat cooking method that uses temperatures ranging from 140-180°F. This relatively low temperature range allows the salmon to cook gently without losing moisture quickly.
The poaching liquid transmits heat evenly to the fish. Low heat slowly changes the proteins in the salmon, giving the collagen and fibers time to turn into gelatin. This hydrates and tenderizes the salmon flesh.
Cooling the cooked fish in the poaching liquid causes the meat proteins to absorb liquid via osmosis. This keeps the salmon moist and helps carry over the cooking process for even doneness.
Equipment Needed to Poach Salmon Like Jamie
To replicate Jamie Oliver’s poached salmon at home, you will need:
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A large deep pan or fish kettle to fully submerge the salmon
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A thermometer to monitor poaching liquid temperature
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A slotted spoon or spatula for easy removal
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Cheesecloth or herb bouquet for infusing aromatics
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Aluminum foil or plastic wrap to store leftovers
Having the right equipment ensures even cooking and neat transfer of the delicate fish. A thermometer helps maintain optimal poaching temp. Foil or plastic wrap keeps leftovers fresh.
Choosing the Right Salmon Cut
Jamie Oliver recommends using center-cut salmon fillets about 1-1.5 inches thick for poaching. Opt for wild-caught salmon like sockeye or coho for better flavor and texture.
The center cut allows even heat conduction to the inner layers. Wild salmon has more omega-3s and a pleasantly rich flavor. Fattier cuts like the belly may turn out overly soft.
For whole salmon, pick one about 2.5-3 pounds. Remove any pin bones with tweezers and rinse the fish before poaching.
Jamie’s Flavorful Poaching Liquid
Jamie likes to use a vegetable poaching liquid infused with aromatics. Here are some of his go-to flavor combos:
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Onion, carrot, celery, lemon, herbs
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Fennel, star anise, orange slices
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Leek, garlic, peppercorns, bay leaf
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Ginger, lemongrass, lime, cilantro
The vegetables and aromatics impart a delicate flavor to the salmon. Citrus brightens up the taste. You can use water, vinegars, or wine along with the aromatics.
Step-by-Step Method to Poach Salmon Like Jamie
Follow these simple steps to poach salmon like a pro:
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Pat dry salmon fillets and season with salt and pepper.
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Place fish in a deep pan and add cold poaching liquid to cover.
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Add aromatics like onions, carrots, lemon slices.
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Gradually bring to 140-160°F over medium heat. Simmer gently.
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Cook salmon for 5-10 minutes based on thickness.
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Turn off heat, cover and let cool in poaching liquid for 5 hours.
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To serve, drizzle salmon with olive oil and top with freshly chopped herbs.
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Flake gently with a fork and serve with veggies or greens.
Storage and Serving Suggestions
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Store poached salmon in an airtight container and refrigerate up to 4 days.
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Flake into salads, rice bowls, pasta or fold into crepes.
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Make salmon hash by pan-frying with potatoes and greens.
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Mash with avocado, lemon juice and dill for salmon salad.
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Pair with horseradish cream, mustard sauces or vinaigrettes.
So that’s how Jamie Oliver works his magic to create the perfect poached salmon! With his simple technique and flavorful poaching liquid, you can make moist, succulent salmon easily at home.
FARMED ATLANTIC VS WILD PACIFIC
In general, we can divide salmon into Atlantic and Pacific categories. There was a time when we could enjoy wild Atlantic salmon that came up the rivers from places in Europe like Norway and Scotland. Our never-ending need for salmon finally caught up with it, and now there are no commercial wild Atlantic salmon left, except for a few small-scale local activities. Because of this, we had to start farming salmon. Now, Norway, Scotland, and Chile all have big salmon farms to meet our huge demand for this tasty fish.
Wild Pacific salmon can still be found in areas such as Alaska, British Columbia and the Russian coast. Most of the wild salmon on the market is Alaskan, and is usually one of five species. Each of them has two specific names, one American and one Inuit:
- Chum or Keta: A small fish that is mostly light pink and can be frozen or canned
- The name means “humps” or “pink color,” and it’s mostly used in the tinned market.
- Red or Sockeye: The meat is red and is usually eaten fresh or smoked.
- Beautiful silver-colored skin that is often used fresh or smoked.
- King or Chinook: The best fish, a big one
Donal’s Perfect Poached Salmon
FAQ
Should I brine salmon before poaching?
Do you take skin off salmon before poaching?
How do you poach salmon?
Prepare the poaching liquid: In a large saucepan with a lid, combine the wine, lemon juice, shallot, garlic, and 2 sprigs parsley, and 2 sprigs dill. Bring to a simmer over medium heat. Season the salmon: Pat the salmon dry and season with kosher salt on both sides. Poach the salmon: Nestle the salmon in the poaching liquid.
Is honey baked salmon good for Weight loss?
Salmon is a source of omega-fatty acids. It is good for brain function and preventing heart disease. However, When considering weight loss, there is a simple equation we have to take into account. We consume energy as we boost energy. Losing weight needs a reduced consumption of energy or extra physical activity. Honey-baked salmon by itself does not affect our metabolism in losing weight.
How do you reheat poached salmon?
To reheat poached salmon, place it in an oven-safe dish. Add a splash of water or broth for extra moisture. Cover the dish with aluminum foil to prevent drying. Bake for about 15 minutes, or until the salmon reaches an internal temperature of 125°F to 130°F. Poached salmon is fantastic on salads!
How long does poached salmon last?
Poached salmon lasts in an airtight container in the fridge for up to 4 days or frozen for up to 1 month. Thaw frozen poached salmon in the refrigerator overnight before reheating.