Perfectly Poached Salmon - Healthy Recipes Blog (2024)

You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Dry white wine: You can also use fish stock or even water; I do enjoy the flavor the wine adds. And then we also drink it with our meal!
• Dill: I place it in the bottom of the pan, then place the fish fillets on top.
• Salmon fillets: I made this recipe with wild-caught salmon and responsibly farmed Atlantic salmon. Both worked equally well.
• To season: Kosher salt, black pepper, and garlic powder.

The best way to vary this recipe is to experiment with different poaching liquids and see which of them you like best.

Good candidates include dry white wine, fish stock, milk, or simply water. After many experiments, my preferred liquid is white wine. I like the flavor it adds. But you should experiment and see what you like best.

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Pour the wine into a large, lidded skillet. Bring it to a simmer over medium heat. Place the dill in the skillet, reserving a few sprigs for garnish.

Place the salmon fillets, skin side down, on top of the dill. Sprinkle them with salt, pepper, and garlic powder.

Cover the pan tightly and poach the salmon until cooked through, for 5-10 minutes.

Can you poach salmon with skin on?

Yes. While the skin won't crisp up the way it does when you bake salmon or make pan-fried salmon, it will keep the fish moist. I like the fatty poached skin, but you can remove it after cooking.

What poaching liquid should I use?

What is the best method to cook salmon?

Poached salmon is delicious when served warm, drizzled with melted butter, or topped with hollandaise sauce.

You can also serve it chilled, with mayonnaise, sriracha mayo, or homemade tartar sauce.

As for side dishes, this dish is very versatile. It goes well with most vegetables.

When I serve it cold, I often serve it with asparagus salad, cucumber salad, or broccoli salad.

When I serve it warm, I accompany it with steamed broccoli, steamed asparagus, or steamed spinach.

You can keep the leftovers in the fridge, in a sealed container, for up to 3 days. I like to flake them and add them, cold, to a salad the next day for lunch.

They make an excellent topping for this arugula salad and can replace the chicken in this Cobb salad.

I often make a quick salad of shredded lettuce and cherry tomatoes, add the poached salmon leftovers (flaked or cut into small pieces), and drizzle the salad with ranch dressing, as shown in the photo:

Another option is to mash the leftovers with additional ingredients, such as mayonnaise, and turn them into a salmon salad.

You can also reheat the leftovers, but you should do so very gently, in the microwave, covered, at 50% power. If you reheat them too aggressively, they will be dry.

Perfectly Poached Salmon

Poached salmon is wonderfully moist and delicate. Poach it in white wine or simply water, then serve it warm with hollandaise sauce or cold with tartar sauce.

Servings: 2 servings

Calories: 285kcal

Add Your Own Notes

Nutrition per Serving

Serving: 1fillet | Calories: 285kcal | Protein: 32g | Fat: 14g | Saturated Fat: 2g | Sodium: 360mg