Oil-Poached Salmon with Fresh Cucumber Salad

When the Cooking Light Test Kitchens made this restaurant favorite, we discovered that the fish absorbed just 2 tablespoons of the oil. To ensure even cooking, have the fishmonger prepare similarly shaped fillets, and make sure the oil's temperature returns to and stays at 150° after the fish is added.


4 servings (serving size: 1 fillet, 1/2 cup cucumber salad, and 1 tablespoon dressing)

Recipe from

Cooking Light

Nutritional Information

Calories 231
Fat 11.9 g
Satfat 1.8 g
Monofat 6.3 g
Polyfat 2.9 g
Protein 28.1 g
Carbohydrate 2.1 g
Fiber 0.5 g
Cholesterol 73 mg
Iron 1.2 mg
Sodium 390 mg
Calcium 29 mg


5 cups olive oil
1/2 cup basil leaves
1 large lemon, thinly sliced
4 garlic cloves, crushed
4 (6-ounce) skinless salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Remaining ingredients:
1 large English cucumber, peeled and thinly diagonally sliced (about 2 cups)
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh basil
Basil leaves (optional)


1. To prepare salmon, clip a kitchen thermometer onto side of a 10-inch skillet. Add oil, basil leaves, lemon slices, and garlic to pan; heat to 150°. Add fish to oil; cook for 12 minutes or until desired degree of doneness. Remove fish from oil; place on paper towels to drain. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

2. Toss cucumber with 1/8 teaspoon salt and 1/8 teaspoon pepper; set aside.

3. Combine juice, chopped basil, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl; drizzle over fish. Serve with cucumber salad. Garnish with basil leaves, if desired.

Jackie Mills, MS, RD,

Cooking Light

May 2009
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