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Oven Poached Salmon
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4 servings
Calories: 251 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.