Olive Oil-Poached Salmon

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Washington Post


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Two 8-ounce skin-on salmon fillets

1/2 to 1 teaspoon fine salt

1 sprig sage or rosemary

1-inch piece lemon peel (little or no pith)

Olive oil (enough to submerge the fish; about 2 3/4 cups)

Freshly grated lemon zest and freshly squeezed lemon juice, for serving

Flaky sea salt, for serving

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