Oil Poached Salmon

A Recipe for Two


  • 16 oz of fresh farmed salmon (wild salmon has parasites!)
  • Olive oil
  • 1 stick of butter
  • 1 shallot (about an ounce)
  • 4 ounces of dry white wine
  • 3 ounces of white wine vinegar
  • Salt, pepper, sugar
  • Wire meat thermometer



  1. Preheat oven to 150 degrees, or as low as the oven can go.
  2. Wash the salmon and pat dry. Season with salt and a little sugar on both sides.
  3. Use as small an oven dish as possible, add olive oil into the dish first, then place the salmon into the oil. Continue adding olive oil until the salmon is just submerged.
  4. Insert thermometer into the thickest part of the salmon and set to internal temperature of 101 degrees Fahrenheit.
  5. Bake the salmon until it reaches temperature. Remove from the oven and extract from the oil immediately. Oil can be refrigerated and reused for the same purpose in the future.


  1. Cut the stick of butter into small half inch cubes. Return the cubes into the refrigerator if not using immediately.
  2. Mince the shallots.
  3. In a small saucepan, melt three or four of the butter cubes and sweat the shallots until golden. Add the white wine vinegar and the dry white wine. Allow it to simmer and reduce about half its volume.
  4. Bring the heat to low, and add the butter, one small cube at a time, whisking constantly until the cube completely dissolves before adding the next one. When all the cubes of butter have melted, turn off the heat and season with salt and pepper to taste.

Serve the sauce with the salmon.

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About the Author

Fred Yu writes fiction in the Asian Historical Fantasy genre. He is a filmmaker, chef, Feng Shui practitioner, martial artist, and for over a decade was a risk manager in Citigroup. He graduated from New York University majoring in film and television, and has directed a number of documentaries and short films while working in the financial services industry. Yu is currently a full-time writer and lives in New York City.

Fred Yu
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