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Home > RECIPES > Lunch/Brunch/Dinner > Salmon - Chipotle Olive Oil Poached Salmon

Chipotle Olive Oil Poached Salmon

A moist salmon fillet topped with an aioli and poached vegetables.


  • ½-1 C Maine-ly Drizzle's Chipotle Olive Oil
  • 1 pint heirloom cherry tomatoes
  • 3 large shallots, sliced
  • 8 cloves garlic
  • 3 fresh or dried chili peppers (to taste)
  • 2 lbs. salmon fillets with skin on
  • 2 large egg yolks
  • 1 T mustard
  • chopped fresh herbs such as cilantro, basil, oregano or parsley
  • salt & pepper to taste
  • 3-4 T Maine-ly Drizzle's Champagne Balsamic Vinegar


  • Place a deep sided sauté pan on low heat. Add enough oil to a depth of about ½ inch. Add garlic, shallots, tomatoes & chili; steep for about 5-7 minutes.
  • Add the salmon to the oil. Add more oil if necessary so that all ingredients are covered. Cook over low heat until salmon reaches about 110°F when a meat thermometer is inserted into the thickest part. The oil should never boil or simmer. Remove the pan from the heat. Spoon out about 1 cup of the oil & a couple of garlic cloves. Reserve for later. Cover pan & allow to cool slightly.
  • To make the aioli: Place the yolks in the bowl of a food processor. Add the mustard, salt & pepper. Pulse to combine the ingredients. Add the 2 reserved garlic cloves & half the vinegar; pulse again. With the machine running, very slowly drizzle in the reserved oil. Keep adding the oil until the mixture thickens to the consistency of a mayonnaise. Add the remaining Champagne Vinegar & check the seasoning. Transfer the mixture to a bowl & reserve. Chill slightly.
  • Remove the salmon with a slotted spoon or spatula & place on a serving plate. Top the salmon with some of the poached vegetables & some of the aioli. Finish with the herbs of your choice.