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Poached Salmon with Dill Sauce Recipe

American · Main course · 25 min total

This elegant yet simple poached salmon is gently cooked in a fragrant broth and served with a creamy dill sauce, perfect for a light main course.

Ingredients

• 4 (6-ounce) salmon fillets, skin on
• 4 cups water
• 1 cup dry white wine
• 1 lemon, sliced
• 1 small onion, sliced
• 2 sprigs fresh dill
• 1 teaspoon salt
• 1/2 teaspoon black peppercorns
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons chopped fresh dill
• 1 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. In a large skillet or shallow pan, combine water, white wine, lemon slices, onion slices, dill sprigs, salt, and peppercorns. Bring to a simmer over medium heat.
2. Reduce heat to low. Gently place salmon fillets in the poaching liquid, skin side down. Ensure they are mostly submerged; add more water if needed.
3. Cover and poach for 10-12 minutes, until salmon is opaque and flakes easily with a fork. Remove salmon with a slotted spoon and drain on paper towels.
4. While salmon poaches, make the dill sauce: In a small bowl, whisk together sour cream, mayonnaise, chopped dill, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
5. Serve salmon warm or at room temperature, with dill sauce on the side.

Tips

• For a lighter sauce, substitute Greek yogurt for sour cream.
• Leftover poached salmon can be refrigerated for up to 2 days and used in salads or sandwiches.
• The poaching liquid can be strained and used as a base for fish soup.

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