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Poached Salmon with Dill Recipe

American · Main course · 25 min total

A delicate and flavorful method for cooking salmon that keeps it moist and tender, infused with the fresh taste of dill and lemon.

Ingredients

• 4 salmon fillets (6 oz each), skin on
• 4 cups water
• 1 cup dry white wine
• 1 lemon, thinly sliced
• 1 small onion, thinly sliced
• 4 sprigs fresh dill, plus extra for garnish
• 1 teaspoon salt
• 1/2 teaspoon black peppercorns

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 so the liquid is barely simmering (small bubbles). Gently place the salmon fillets in the liquid, skin side down, ensuring they are mostly submerged (add more water if needed).
3. Cover and cook for 10-15 minutes, until the salmon is opaque and flakes easily with a fork. The internal temperature should reach 125°F (52°C) for medium.
4. Using a slotted spatula, carefully transfer the salmon to a plate, discarding the poaching liquid. Serve warm or chilled, garnished with fresh dill.

Tips

• For a cold poached salmon, let the fillets cool in the poaching liquid, then refrigerate.
• Serve with lemon wedges and a dollop of dill sauce or yogurt.
• Leftover poached salmon can be used in salads or sandwiches.

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