Poached Salmon Recipe
American · Main course · 25 min total
A delicate and flavorful method for cooking salmon that keeps it moist and tender, perfect for a light main course or salad topping.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 4 (6-ounce) salmon fillets, skin on or off
- 4 cups water
- 1/2 cup dry white wine
- 1 lemon, sliced
- 1 small onion, sliced
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 teaspoon salt
- 4 sprigs fresh dill (optional)
Instructions
- In a large skillet or wide pot, combine water, white wine, lemon slices, onion slices, bay leaves, peppercorns, and salt. Bring to a gentle simmer over medium heat.
- Reduce heat to low so the liquid is barely simmering (small bubbles). Add the salmon fillets in a single layer, skin-side down if skin-on. Add dill sprigs if using.
- Cover and cook for 10-15 minutes, depending on thickness, until salmon is opaque and flakes easily with a fork. Do not boil.
- Using a slotted spatula, carefully transfer salmon to plates. Discard poaching liquid and aromatics. Serve warm or chilled.
Tips
- For extra flavor, add a few sprigs of fresh parsley or tarragon to the poaching liquid.
- Leftover poached salmon can be refrigerated for up to 2 days and used in salads or sandwiches.
- If serving cold, let salmon cool completely in the poaching liquid, then refrigerate.
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