Whether you are entertaining a crowd or making a simple meal for one, there's nothing more easy and delicious than poached salmon. This is my hands-down favorite way to prepare salmon, because it's so quick!
Shallow Poaching Is Fast But Gentle
Start to finish, it takes only 15 minutes (at least with a small fillet), and it doesn't stink up the kitchen the way broiling or frying salmon can.
The method we use is "shallow poaching." Rather than submerging the salmon into a poaching liquid, we rest it on a bed of shallots, parsley, and dill, with a little white wine and water. Bring to a simmer, cover and cook. The salmon cooks gently and absorbs the flavors of the aromatics.
The Best Salmon for Poaching
More or less, the best salmon to poach with this method is the salmon you happen to have on hand. Ideally, though, you'll want salmon fillets that are at least 1 inch thick, with the skin still on. They'll be less likely to fall apart when you remove them from the poaching liquid. The variety of salmon is up to you. We love wild-caught Pacific salmon varieties such as Coho, King, and Sockeye.
How Our Readers Make This Recipe Their Own
- Lisa E.: "I made a sauce out of the poaching liquid reduced with lemon and pepper and served it over the salmon and sides."
- Flap: "The wine I replaced with vegetable stock, and I tossed a large handful of mushrooms. In the last few minutes, I also added cherry tomatoes, then removed the still covered pot from the heat to finish it."
- Michelle: "I made a tzatziki sauce to go over the salmon and paired with roasted sun dried tomatoes over spaghetti squash."
- Nancy: "Could not be easier! No fuss and it comes out perfect. I serve it cold for picnics with a caper parsley sauce. A total hit."
- Carole G.: "Just cooked this evening substituted shallots with onions and herbs to garlic, parsley and basil poached for 13 minutes and it was delicious. Will definitely do again and soon."
Perfect Poached Salmon Sides
- Orange Beurre Blanc Sauce
- Couscous with Pistachios and Apricots
- Green Cauliflower Rice
- Roasted Zucchini with Garlic
- Easy Cucumber, Peach, and Basil Salad
Poached Salmon
To feed a crowd with a large fillet, use a pan wide enough to hold the whole fillet. Then, add enough white wine and water to cover the bottom of the pan by at least 1/4 of an inch.
Ingredients
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1/2 cup dry white wine (a good Sauvignon Blanc)
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1/2 cup water
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Several sprigs of fresh dill or a sprinkle of dried dill
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1 sprig fresh parsley
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1 shallot, thinly sliced, or a few thin slices of onion
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1 to 1 1/2 pounds salmon fillets, pin bones removed
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Salt
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Freshly ground black pepper
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2 to 3 slices fresh lemon, to serve
Method
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Prepare the poaching liquid:
Put the wine, water, dill, parsley and shallots or onions in a sauté pan, and bring to a simmer on medium heat.
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Add the salmon:
Sprinkle the salmon fillets with a little salt. Place salmon fillets, skin-side down on the pan, and cover.
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Cook and serve the salmon:
Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired done-ness. Do not overcook.
Serve sprinkled with freshly ground black pepper and a slice or two of lemon on the side.
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Nutrition Facts (per serving) | |
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380 | Calories |
21g | Fat |
5g | Carbs |
38g | Protein |
Nutrition Facts | |
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Servings: 2 to 4 | |
Amount per serving | |
Calories | 380 |
% Daily Value* | |
Total Fat 21g | 27% |
Saturated Fat 4g | 20% |
Cholesterol 107mg | 36% |
Sodium 254mg | 11% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 1g | 3% |
Total Sugars 2g | |
Protein 38g | |
Vitamin C 12mg | 61% |
Calcium 39mg | 3% |
Iron 1mg | 6% |
Potassium 750mg | 16% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |