poached salmon

Poached Salmon from Delish.com is simple and satisfying.

Poached Salmon

(6-oz.) skinless salmon fillets

Kosher salt

black pepper

dry white wine

water

dill,

garlic,

Lemon wedges,

BluePin made an legitimate question.  We don’t have alcohol in the house, even for cooking. I would also like to know what you can substitute for wine.

Wow. This is an incredible recipe. Thank you so much! I think this is not only the best salmon I have had but it is the best meal I have made in a very long time. The only thing different that I did was add hollandaise sauce dribbled over the salmon.

Great recipe.Not dry and over cooked at all.Been a staple in my house

This was the easiest salmon I’ve ever made and it was the tastiest!  I made it exactly as the recipe states and it was delicious.

I've poached  and grilled the salmon. Love it either way, however think I prefer it poached. Its quick, easy and has a lovely mouth feel. Making it for dinner tonight with a lovely stuffed artichoke i made. Thank you. ( using Dill and lemon)

Recipe video above. Poached Salmon in a coconut lime sauce that tastes like a Thai coconut curry - except it's super quick and easy to make! Even though the salmon is poached, it's well worth searing lightly to brown for the extra flavour on both the salmon and in the sauce.

Poached Salmon in Coconut Lime Sauce

salmon fillets (, 180 grams/6 ounces each preferably skinless (Note 1))

Salt and pepper

tbsp oil (, separated)

garlic (, finely grated)

tsp ginger (, finely grated)

lemongrass (, peeled, finely grated (Note 2))

brown sugar

tsp chilli garlic paste

coconut milk ((Note 2))

tbsp fish sauce ((or soy sauce))

tsp lime zest ((1 lime))

Lime juice (,

Fresh coriander/cilantro leaves (, finely chopped (recommended))

red chillies ((optional))

Vermicelli noodles OR

jasmine rice

Asian greens

Sprinkle both sides of salmon with salt and pepper.

Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).

Turn heat down to medium low and allow skillet to cool.

Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.

Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.

Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.

Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.

Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.

Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.

Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.

A Jamie Oliver invented lemony pasta filled with fresh salmon and pesto that's not only easy but will have you bouncing through the week.

Pea and watercress pesto pasta with lemony salmon

salmon fillets

black peppercorns

sea salt flakes

lemons

spirali or other short pasta

(80 grams) frozen peas, thawed

watercress leaves,

(25 grams) walnuts

pecorino

extra virgin olive oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981838798001&=domain=del

5348771529001-5981838798001

Create a poaching liquor of fennel, bay and parsley for your fish, then serve with an Italian 'green sauce'

Easy poached salmon

tsp peppercorn

white wine vinegar

fennel bulb

bay leaves

few parsley stalks (from the bunch used for the salsa verde)

British salmon fillet

lemon

garlic clove

anchovy fillets, rinsed if packed in salt

flat-leaf parsley

basil

caper

tbsp rapeseed olive oil

Jersey Royal potatoes

First make the poaching liquid for the fish. Put the peppercorns, 2 tsp salt, vinegar, fennel, bay leaves and parsley stalks in a saucepan with 2.5 litres of water, and bring to the boil. Boil for 10 mins so all the flavours infuse into the liquid.

Make sure that you choose a roasting tin big enough to hold the salmon fillet. Strain the liquid into the empty tin, bring to the boil on the hob, then add the fish, skin-side down, making sure it is covered in liquid. Scatter around the lemon slices, and simmer gently for 1-2 mins until the fish changes colour completely. Cover the surface with a large piece of foil, turn off the heat and leave to cool completely. The fish will cook as the liquid cools.

To make the salsa verde, put all the ingredients into the bowl of a food processor, then blitz to make a bright, slightly chunky sauce. Season to taste.

Carefully remove the salmon to a serving platter and peel away the skin if you like. Serve with the salsa verde, new potatoes and asparagus.

Can you have an elegant meal without slaving in the kitchen all day? Yes with Citrus Poached Salmon

Easy Citrus Poached Salmon Recipe

chicken broth

orange juice (about 3 oranges)

orange zest

lemon (squeezed)

dill

salt

bay leaf

Optional garnishes 1 each chopped dill and chives

Combine the broth, orange juice, lemon juice, dill, salt, peppercorns and bay leaf in a skillet or pan with tall sides. Bring to a boil. Boil for 2-3 minutes, then reduce to a simmer. Simmer for about 15 minutes, stirring occasionally to allow all of the flavors to come together.

While the broth is coming together, remove the skin for the fish or better yet, have your fish monger remove it for you when it&#39;s purchased.

Slide the salmon into the simmering broth. The broth should come halfway up the sides of the fish. Spoon the sauce over the fish, cover and cook for 5 minutes, baste again and cook for an additional 5 minutes or until the flesh is firm.

Serve warm or chilled, garnish with chopped dill &amp; chives.

This simple salmon is simmered in garlic, lemon, and white wine until tender. It comes together in 15 minutes or less and uses only one pan, making it ideal for a weeknight dinner.

white wine

shallot, (thinly sliced)

garlic cloves, (minced)

parsley

dill, ((or ½ to 1 teaspoon dried dill))

salmon fillet,

Hojiblanca Spanish extra virgin olive oil, (for drizzling (optional))

Prepare the lemon:  Zest, then juice one lemon. Slice the second lemon into wedges or rounds for garnish. Set aside.

Prepare the poaching liquid: In a large saucepan with a lid, combine the wine, lemon juice, shallot, garlic, and 2 sprigs parsley, and 2 sprigs dill. Bring to a simmer over medium heat.

Season the salmon: Pat the salmon dry and season with kosher salt on both sides.

Poach the salmon: Nestle the salmon in the poaching liquid. Lower the heat to maintain a simmer and cover. Cook for 5 to 8 minutes, depending on the thickness of the fish and your desired doneness (I stop at 5 minutes). While the salmon poaches chop the remaining sprig of parsley and dill.

Serve: Transfer the salmon to four serving plates and top with a bit of the poaching liquid. Sprinkle the salmon with lemon zest, chopped parsley, and dill.  Add a drizzle of extra virgin olive oil if using. Serve immediately, with lemon wedges or slices on the side.

Where is the recipe for the Greek potato salad? I can ouch salmon, but I wanted to see a Greek potato salad recipe.

Delicious recipe.  Wouldn’t  cook it any other way now.

Great easy recipe.  I did use a full cup of white wine though.  The salmon was very moist.  Will be using the recipe again.

Delicious, even for smaller kokanee (land-locked salmon). I wasn't sure how it would turn out because most poaching recipes call for broth and white wine. But using just the white wine was fine, and I loved the herbs. This is a wonderful change from frying or even grilling, and the fish stays moist.

This is my go to recipe for poached salmon. We like it cold, so put in the fridge to chill for a few hours and then I serve it with a dill sauce and a drizzle of the olive oil and zested lemon. Thank you!

Wonderfully flavored, tender salmon. This goes on my repeat list.

Great recipe.  Love the flavors of the Middle East and the Mediterranean.  Lived in Cairo for 5 1/2 years.  That city is a trip!  I live in East Texas now
Regards

This was my first time poaching salmon and it was insanely delicious! Loved this recipe and will make it a regular for sure.

This recipe is easy, delicious, and a great entrée for summertime.

Made exactly as written and went with 3 minutes of poaching time since I was only making one portion. Best poached salmon I’ve ever had.

Poaching salmon is one of our favorite ways to cook salmon! It cooks quickly and stays moist, flaky, and tender. The aromatics (lemon, shallot, fennel, and dill) are optional but add lots of delicious flavor. You can use water, broth, or a combination of water and white wine for the poaching liquid. If you love this recipe, you may also love my poached chicken and poached shrimp!

Perfect Poached Salmon

salmon

lemon, sliced

shallot, sliced

fennel bulb, sliced

Salt and fresh ground black pepper

Make a bed of lemon slices, shallot, and fennel in the bottom of a wide skillet with a lid.

Lightly season the salmon fillets with salt and pepper, then place them, skin side down, on the lemon slices, shallot, and fennel.

Scatter fresh dill around the pan and on top of the salmon.

Pour in the water and wine. The liquid does not need to cover the salmon. Since we are cooking it with the lid on, the salmon will poach, even if the liquid does not cover them.

Place the skillet over medium-high heat and bring to a simmer. When the liquid is aggressively simmering, turn the heat to low and cover the skillet with its lid.

Cook until an internal temperature thermometer reads between 125°F to 130°F or when you pierce the thickest part of the salmon with a fork, 5 to 12 minutes, depending on how thick the salmon fillets are. Serve.

Your salmon will last in an airtight container in the fridge for up to 4 days or frozen for up to 1 month. Thaw in the refrigerator overnight before reheating.

To reheat, place it in an oven-safe dish. Add a splash of water or broth for extra moisture. Cover the dish with aluminum foil to prevent drying. Bake for about 15 minutes, or until it reaches an internal temperature of 125°F to 130°F.

Storing

Oh Yeah! I poached a frozen salmon pattie in chicken broth &amp; kale last night! Added it all to my gluten-free millet/rice ramen noodles ... YUM!

I try to eat salmon twice a week. I made this poached salmon last night and LOVED it! Best ever! Will always poach my salmon! Thank you for your delicious recipes!!

So amazing!!! Delicious, moist and super easy. Extremely healthy! Thanks

Great dish!  Great recipe!  First time making salmon this way. Will definitely recommend this for anyone who likes food.

Good evening, I am extremely gratefull to have found you and this fantastic recipe, I did not have dill or fennel, so I used thyme instead and I can assure you it was wonderful, I pair it with steam white rice and a cucumber salad, what a feast, I will have this nutritious and easy to make meal once a week, thank you

Fantastic recipe. I made this tonight. I had no white wine on hand, so I used extra dry vermouth that I save for martinis. I used only sweet onion and dill and lemon,  as I was out of the other ingredients -- I needed this recipe for a quick meal for some Atlantic salmon I picked up tonight.  Absolutely delicious -- one of the best poached salmon dishes I have ever made. I definitely I will make this again and try some other ingredients.  Thank you so much for this wonderful recipe.

This recipe is so good. I usually bake salmon with unsatisfactory results so I decided to try poaching it and this recipe is a keeper.  I shared it with 4 family members.

I made this the other night and suffice it to say this is my new go-to method of preparing salmon.  Yum!!!  So juicy and yet cooked through...Kidos!

https://www.youtube.com/watch?v=CvghrD3AuGw

This amazing poached salmon recipe makes the most tender, mouth-watering salmon you'll ever have. This is truly one of the best ways to cook salmon.

Perfect Poached Salmon Recipe

This salmon rillettes is rich, creamy, and deeply flavorful. Fresh and smoked salmon come together with butter, sour cream, capers, and herbs for a spread that feels straight out of a French bistro. A beautiful appetizer for holidays, dinner parties, or festive gatherings.

Melt-In-Your-Mouth, Buttery Salmon Rillettes

oz (½ lb) salmon fillet, (skin removed)

shallots, (divided)

lemon,

oz (¼ lb) smoked salmon, (roughly chopped)

Tbsp unsalted butter, (room temperature, divided)

sour cream

Tbsp chives, (thinly sliced)

Tbsp fresh dill, (or parsley)

Tbsp capers, (finely chopped)

Tbsp extra virgin olive oil

¼ tsp sweet paprika

Prepare the poaching liquid. Combine 1 cup white wine, 3 cups water, 1 halved, peeled shallot, and 1 tsp peppercorns in a medium saucepan. Zest the lemon, then reserve and set aside. Slice the lemon in half, squeeze the juice directly into the pan, then place lemons halve inside. Bring to a boil over high heat.

Poach the salmon. When boiling, add skinless salmon fillet to the poaching liquid. Cook for 10 minutes, or until fully cooked through. Gently remove the cooked salmon to a plate and discard the poaching liquid. Allow to cool slightly, then flake the salmon into small pieces.

Sauté the shallot. While the salmon is cooking, heat 1 Tbsp butter in a skillet over medium heat, no higher. Mince the remaining shallot, then add to the warm pan. Cook until softened and translucent, about 5 minutes, stirring often. Set aside.

Mix remaining ingredients. In a large mixing bowl, combine remaining 3 Tbsp butter, 2 Tbsp sour cream, chopped smoked salmon, 2 Tbsp chives, 2 Tbsp chopped dill, 1 Tbsp capers, 1 Tbsp olive oil, ¼ tsp sweet paprika, reserved lemon zest, and the cooked shallots. Use a spatula to gently combine.

Add cooled salmon. Add the poached salmon to the bowl, then stir to gently combine.

Chill the rillettes. Transfer the salmon rillettes to one or two glass containers, then seal with a tight fitting lid or wrap well with plastic wrap. Refrigerate for at least 2 hours to firm up.

To serve: Take out the fridge about 15-20 minutes before serving (easier to spread at room temperature), then serve on crackers, sliced baguette, or endive leaves.

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Top Tags

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