Oven Poached Salmon

Name: Oven Poached Salmon
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 ½ lbs. salmon; ¾ cup low-sodium chicken stock; 1 teaspoon Tony Chachere’s Salt-Free Creole Seasoning; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ½ lemon

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Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
4 servings
Calories
251 kcal
Course
Main Course
Cuisine
American

Oven Poached Salmon

Iris Warren

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Oven Poached Salmon is an easy way to make a show-stopping entrée. When cooked low and slow in the oven, salmon becomes so luxurious and has a flaky texture that melts in your mouth.

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Ingredients

Servings

1 ½ lbs. salmon skin-on
¾ cup low-sodium chicken stock can substitute vegetable stock
1 teaspoon Tony Chachere’s Salt-Free Creole Seasoning
½ teaspoon kosher salt
¼ teaspoon black pepper
½ lemon sliced into wheels

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Instructions

Preheat the oven to 300°F.
Place the salmon skin side down in a baking dish with high sides.
Pour the chicken stock into the baking dish, filling until about halfway up the salmon. Please note that this amount of liquid will depend on how thick your salmon is. Mine was about 2" thick.
Season the tops of the salmon with the salt-free creole seasoning, salt and pepper. Add the lemon wheels, too.
Cover the casserole dish with aluminum foil and transfer to the oven.
Bake for 45-60 minutes, or until the salmon is cooked through. If you have a piece of salmon that is thinner than 1" thick, it will take about half of this time, so check on it at the 20-minute mark.A note on cooking salmon: The USDA recommends cooking salmon to an internal temperature of 145°F. I like to remove mine from the oven at 135°F because it will continue to cook after it’s removed from heat, which will bring the temperature into the safe range.
Remove from the oven, and let cool slightly before enjoying.

Notes

How to store: Store baked salmon in an airtight container in the refrigerator for 3-4 days or freeze it for up to 2–3 months. If there’s leftover chicken stock from baking, store it in a separate airtight container to use for reheating, or freeze it into ice cubes.
How to store: Store baked salmon in an airtight container in the refrigerator for 3-4 days or freeze it for up to 2–3 months. If there’s leftover chicken stock from baking, store it in a separate airtight container to use for reheating, or freeze it into ice cubes.
To reheat, there are a few options. You can use the oven at 275°F (135°C) with a splash of the leftover cooking liquid, the microwave on medium power with a damp paper towel, or a stovetop skillet with low heat and liquid to keep it moist. Always reheat gently to preserve texture and avoid drying out.
Avoid reheating salmon more than once, as it can become dry and lose flavor. Reheat gently to preserve its texture and moisture.

Nutrition Information

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Serving 1 serving Calories 251kcal (13%) Carbohydrates 1g (0%) Protein 35g (70%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 4g Cholesterol 94mg (31%) Sodium 379mg (16%) Potassium 885mg (25%) Fiber 0.2g (1%) Sugar 0.1g (0%) Vitamin A 277IU (6%) Vitamin C 1mg (1%) Calcium 25mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 251 kcal

% Daily Value*

Serving	1 serving
Calories	251kcal	13%
Carbohydrates	1g	0%
Protein	35g	70%
Fat	11g	17%
Saturated Fat	2g	10%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	4g	20%
Cholesterol	94mg	31%
Sodium	379mg	16%
Potassium	885mg	19%
Fiber	0.2g	1%
Sugar	0.1g	0%
Vitamin A	277IU	6%
Vitamin C	1mg	1%
Calcium	25mg	3%
Iron	2mg	11%