Salmon is one of my favorite foods, so I’ve learned to cook it in a lot of ways.

Each method has its pros and cons. I almost always prefer high heat cooking, but that comes with a fishy smell and sometimes oil splatters. Don’t love that.

Poaching is one method that eliminates a lot of those methods, but this time instead of poaching in water or broth, we’re gonna poach in Ava Jane’s Kitchen Avocado Oil.

Why oil poaching, you ask? Because it yields an amazing, melt in your mouth salmon filet that is cooked to perfection. It’s impressive, flavorful, and it’s a nice recipe to have in your back pocket when you want to do something special.

There are lots of ways to do it, but I tried to make it as easy as possible. Put your oil in a deep skillet with some aromatics, add your fish, and let simmer for about 15 minutes. That’s pretty much it. If you have a thermometer, this is an excellent time to use it.

Once you’re done, you’ll have a lot of oil leftover. You can certainly reuse it, but it will smell fishy. You’ll need to strain it and heat it and you’ll want to use it right away. You could use it to make a salad dressing for a niçoise salad or to fry fish or seafood.

Avocado Oil Poached Salmon

No ratings yet
Print Pin Rate
Course: Main Course
Keyword: Ava Jane's Kitchen Avocado Oil, Salmon
Prep Time: 20 minutes
Servings: 2


  • 1 lemon
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 2 cloves garlic smashed
  • 2 cups Ava Jane's Kitchen Avocado Oil
  • 2 salmon filets
  • Colima Sea Salt and fresh ground pepper to taste


  • Using a vegetable peeler or sharp knife, peel the zest from the lemon. 
  • Add the lemon zest, herbs, garlic, and oil to a skillet and heat over medium heat until it reaches 200 degrees. 
  • Add the salmon. Let cook for about 15 minutes, until salmon flakes with a fork and is cooked to your liking. 
  • Serve immediately.


Use this again: Serve this with your favorite vegetable, flake it and add it to a salad or pasta. 
For one or two servings: Recipe can be halved or doubled, but you’ll only need enough oil to just cover your fish. 
Store leftovers: Store leftovers in an airtight container in the fridge for up to 2 days. If reusing oil, store in fridge, but use within a day.