Poached Salmon

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  • 2 cups dry white wine
  • 2 cups water
  • 1 tablespoon kosher salt
  • 2 whole black peppercorns
  • 1 lemon, cut into wedges
  • Four (6-ounce) salmon fillets, skin on
  • Optional:
  • Dill, thyme or parsley sprigs, garlic cloves, thinly sliced onion or fennel bulb, bay leaf


Bring the wine, water, salt, pepper and lemon to a simmer in a large, deep skillet with a tight-fitting lid. Submerge salmon, skin side down, in simmering liquid, adding more hot water as needed to cover the salmon.
Cover the skillet and poach on the lowest simmer for 8 minutes or until just cooked through. Using a slotted spatula, transfer to a platter to cool.

The salmon can be cooked one day ahead and chilled, covered. Bring salmon to cool room temperature before serving. The salmon can also be poached whole in a large casserole dish in the oven for a buffet-style presentation.

This is great with tarragon or dill sauce, or stewed rhubarb.

Recipe from Central Market Poulsbo - Culinary Resource Center
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