Jamie Oliver is one of the most popular celebrity chefs, known for his simple 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 detailed guide, I’ll walk you through Jamie’s foolproof method for poaching salmon at home.
Overview of Jamie Oliver’s Salmon Poaching Technique
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 You’ll Need to Poach Salmon Like Jamie
To replicate Jamie Oliver’s poached salmon at home, you will need:
- A large deep pan or fish kettle to fully submerge the salmon
- A thermometer to monitor poaching liquid temperature
- A slotted spoon or spatula for easy removal
- Cheesecloth or herb bouquet for infusing aromatics
- 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:
- Onion, carrot, celery, lemon, herbs
- Fennel, star anise, orange slices
- Leek, garlic, peppercorns, bay leaf
- 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:
- Pat dry salmon fillets and season with salt and pepper.
- Place fish in a deep pan and add cold poaching liquid to cover.
- Add aromatics like onions, carrots, lemon slices.
- Gradually bring to 140-160°F over medium heat. Simmer gently.
- Cook salmon for 5-10 minutes based on thickness.
- Turn off heat, cover and let cool in poaching liquid for 5 hours.
- To serve, drizzle salmon with olive oil and top with freshly chopped herbs.
- Flake gently with a fork and serve with veggies or greens.
Storage and Serving Suggestions
- Store poached salmon in an airtight container and refrigerate up to 4 days.
- Flake into salads, rice bowls, pasta or fold into crepes.
- Make salmon hash by pan-frying with potatoes and greens.
- Mash with avocado, lemon juice and dill for salmon salad.
- 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. Give this method a try for your next salmon dinner. Your family and friends will be amazed at how delicious poached salmon can be.
Salmon in a bag pepper and chickpea
Makes: 2 servings
Time: 25 minutes
Ingredients:
- 8 ounces jarred roasted red peppers
- ½ ounce smoked almonds
- 1 15-ounce can of chickpeas
- ½ a bunch of Italian parsley
- 1 ounce chorizo
- 2 5-ounce salmon fillets, skin on, scaled, pin-boned
Instructions
For the sauce, drain the peppers and place in a blender with the almonds, most of the chickpeas, juice and all (reserving a few for sprinkling), and the parsley stalks, reserving the leaves, then blitz until smooth. Season to perfection. Finely slice the chorizo, then follow the rest of this method.
Salmon is one of the most common fish that we buy, so I wanted to share one of my favorite cooking methods for it. By creating a foil parcel, you not only beautifully steam the fish but also impart wonderful flavor from exciting ingredient combos, giving you a satisfying meal in just 15 minutes of oven time. Treat this recipe as a principle, have a go, then why not come up with your own combos?
Preheat the oven to 425°F. Place a large sheet of thick aluminum foil in a roasting pan, leaving half overhanging. In a blender, make your chosen sauce, then spoon into the center of the foil in the pan. Use a large sharp knife to slice two ½-inch deep cuts into the skin-side of the salmon, then stuff in the remaining herb leaves.
Scatter, spoon or drizzle the rest of the ingredients over the sauce (like you see in the pictures), then sit the salmon on top. Season with a small pinch of sea salt and black pepper, and drizzle with a little olive oil. Fold in the foil overhang, and twist the edges to seal.
Bake at the bottom of the oven for 15 minutes, or until the salmon is beautifully cooked through. Delicious served with an extra portion of steamed or roasted seasonal veg on the side.
“ONE” by Jamie Oliver is published by Flatiron Books. Photography: David Loftus & Richard Clatworthy.
Donal’s Perfect Poached Salmon
FAQ
How to poach salmon in Jamie Oliver?
- To poach the salmon, place it in a fish kettle or a large roasting tin. …
- Peel and roughly chop the onion and carrots, and trim the celery, then place in the water with the salmon. …
- Once boiling, switch off the heat and allow the water and salmon to cool – it’ll take around 5 hours.
How do you poach salmon?
Bring slowly to the boil, uncovered, then reduce the heat and simmer for 10 minutes to bring out the aromatics. Reduce the heat a little more, until the liquid is barely simmering. Gently add the salmon fillets and cook for 5-6 minutes depending on thickness, until the fish is completely opaque.