How to Oven Poach 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.

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Oven Poached Salmon recipe:
Some proteins are delicious when they are paired or mixed with other ingredients, while others do best when they stand alone. (Looking at you, steak).
The salmon I use in this Salmon Caesar Salad is one that can do both. This salmon is great on its own or when paired with your favorite sides. Couscous or roasted new potatoes and broccoli or green beans are our favorites, but it’s versatile.
Oven-poaching is a unique method for cooking salmon. Traditional poaching involves cooking a protein in just-below-boiling liquid in a pot on the stove. It’s a gentle way to cook delicate foods like fish, eggs and fruit, like these poached pears.
Poaching salmon in the oven is a lot less finicky because you can let it do its thing while you prepare other items. It’s not the same as baking salmon because you are cooking it in stock, not in a pan, so you don’t get a crust or risk burning or over-browning it.
When cooked low and slow, the resulting salmon is SO flaky, luscious and melt-in-your-mouth good. It’s soft, flavorful and a beautiful dish that can level up a weeknight dinner or make a show-stopping dinner party entrée.
Why I love this recipe:
This oven-poached salmon is too good not to share. It’s going to be your new favorite way to cook salmon because it is incredibly hands off once you get it into the oven. (And isn’t that something we all want with a meal?)
It might just be the easiest way to enjoy a nice cut of salmon without the extra work… and this is already in regular rotation in our household. My kids love it, too!
Here are some more things I just adore about this recipe:
- Poaching salmon makes the end result soft and delicate, which is one of the best ways to celebrate this tender fish.
- You can enjoy it on its own with side dishes or atop greens or grains.
- The name might sound fancy and difficult, but it really isn’t!
This easy salmon recipe is perfect for a weeknight dinner, a dinner party or even a family meal on the weekend. I’ve got details about all three below!
More dinner party recipes to try: Garlic Butter Steak | Spicy Cheddar Fondue | Cranberry Chicken Thighs | Roasted Butternut Squash Soup

What you need to make this recipe:
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- Baking dish with high sides, such as a tall sided casserole dish that actually fits the size of your salmon
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Aluminum foil
- Instant-read thermometer (to check internal temperature of the salmon)
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need:
- Salmon — I recommend skin-on salmon that has been deboned. The timing of the recipe will vary based on the thickness of your salmon — mine was an Atlantic salmon filet. The thickest part of the salmon was about 2 inches thick or tall. If you’re using thinner cuts (such as frozen and wild), it cooks a lot faster. Personally, I like a thicker cut of fish so that it doesn’t overcook. I used a large filet, but you can use this method with individual salmon filets, which will cook a little faster.
- Chicken stock — vegetable stock can work too if it’s what you have, or if you are eating pescatarian.
- Creole seasoning — I love Tony Chachere’s Salt-Free Creole Seasoning, but you can use other seasonings if you like.
- Kosher salt — medium grain kosher salt from Diamond Crystal is what I keep in my kitchen. A similar sized sea salt works great, too.
- Black pepper — use freshly-cracked black pepper for the best flavor.
- Lemon — citrus and salmon are a perfect match. Lemon helps to brighten this dish.
Customizations and substitutions
Seasonings: You can swap out the creole seasoning for another blend that you dig. Another one I like is Trader Joe’s salmon rub. Blackening seasoning works beautifully here, as do Italian seasonings. You can also go with fresh dill or other herbs if you prefer that on your oven poached salmon.
Pescatarian option: Be sure to use vegetable stock!
Other fish: You can try this cooking method with other types of fish. You need firm, thick cuts that can withstand slow baking without falling apart. Cod, halibut, sea bass, mahi-mahi and trout would all work well with this method of cooking fish. Thinner fish like tilapia or sole could also work, but you would need to significantly reduce the cooking time to avoid overcooking.

How to Oven Poach Salmon
Oven-poaching is different from stovetop poaching because we let the oven do all the work. We cook poached salmon in the oven low and slow in liquid, so make sure to have a tall sided casserole dish that fits the salmon you are making. This is not the type of dish I recommend making in a rimmed baking sheet or cookie sheet, as that will be too shallow.
For best results, keep an eye on your fish as it roasts so that it does not overcook.
First, preheat the oven to 300°F. Place salmon in the baking dish, skin side down.
Pour the chicken stock into the baking dish, filling until about halfway up the side of the salmon. (Please note that this amount of liquid will depend on how thick your salmon is. Mine was about 2 inches at the tallest point.)

Season the top of the salmon with the salt-free creole seasoning, salt and pepper. Add the fresh lemon slices, too. Cover 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 inch thick, it will take about half of this time, so check on it at the 20-minute mark.
Pro tip!
The USDA recommends cooking salmon to an internal temperature of 145°F (63°C). I like to remove mine from the oven at 135°F (57°C) because it will continue to cook after it’s removed from heat which will the temperature into the safe range.
Remove from the oven, and let cool slightly before serving. (This part is important for carryover cooking for the salmon to be completely cooked through.) Be careful when doing this, as the cooking liquid is hot.
If you want, you can serve with lemon wedges, too.
How to store & freeze
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 (AKA the poaching liquid) from baking, store it in a separate airtight container to use for reheating, or freeze it into ice cubes for later. (I love Souper Cubes.)
To reheat, there are a few options. You can use the oven at 275°F (135°C) with a splash of 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.

Erin’s Easy Entertaining Tips
This fancy-feeling salmon would be all kinds of perfect for a gathering with friends or family.
I particularly like oven poaching a large fillet of salmon (which is also called a side of salmon) because it can feed a lot of people.
Here are some things I would do if entertaining with this recipe:
- If you want to prepare this dish in advance, season the salmon with Creole seasoning, salt and pepper, then cover and refrigerate it in the baking dish for up to 24 hours before cooking. Add the broth just before baking. Slice the lemon into wheels ahead of time and store in an airtight container in the fridge.
- If you purchase a side of salmon and roast it whole, serve the whole thing on a serving platter and let guests cut their own serving.
- Pair the salmon with make-ahead sides like roasted lemon brussels sprouts, tomato rice or salad, which can be prepared and stored separately for easy serving.
- Garnish each salmon steak with a slice of lemon and a sprig of fresh herbs, like thyme or dill, on top.
- Serve it with your favorite dry white wine!

Frequently Asked Questions
It is best to check with a meat thermometer. The USDA recommends cooking salmon to an internal temperature of 145°F (63°C) for safety. However, removing it from the oven at 135°F (57°C) allows it to finish cooking out of the oven, resulting in a perfectly tender texture. This is called carryover cooking.
Reheat leftover salmon gently at 275°F (135°C) in the oven or on low heat in a skillet with a splash of liquid to retain moisture and avoid drying it out. Use the microwave on medium power for short intervals, covering the salmon with a damp paper towel.

Quick tips and tricks to making the best Oven Poached Salmon
- Use a thicker fillet of salmon to avoid overcooking. About 2 inches thick is ideal.
- Remove the salmon from the oven when it reaches an internal temperature of 135°F (57°C) because it will continue to cook when you remove it from the oven. This will ensure it stays tender and moist and does not overcook or become dry.
- Covering the dish with foil traps steam, helping the salmon cook evenly and preventing it from drying out.
More salmon recipes
Here’s how you poach salmon in the oven!

Oven Poached Salmon
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
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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
Nutrition

About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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