Easy Poached Salmon

Name: Easy Poached Salmon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 cup dry white wine; 1 bunch dill weed; 2 salmon fillets; ½ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ¼ teaspoon garlic powder

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
2 servings
Calories
285 kcal
Course
Main Course
Cuisine
American

Easy Poached Salmon

Winston Campbell

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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.

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Ingredients

Servings

1 cup dry white wine
1 bunch dill weed
2 salmon fillets 6 ounces each, pin bones removed
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
¼ teaspoon black pepper
¼ teaspoon garlic powder

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Instructions

Pour the wine into a 12-inch lidded skillet. Bring to a simmer over medium heat.
Place the dill weed in the skillet, reserving a few sprigs for garnish. Place the salmon fillets on top of the dill, skin side down. Sprinkle the salmon with kosher salt, black pepper, and garlic powder.
Cover the pan tightly with the lid (or with a double layer of foil).
Poach the salmon until it's no longer raw in the thickest part, for 5-10 minutes, depending on its thickness. It should reach an internal temperature of 145°F.
Serve the salmon immediately (with hollandaise sauce if you wish), or chill it for at least 2 hours and serve it cold with mayonnaise or tartar sauce.

Notes

The liquid should cover the bottom of the pan - add water if needed. You can use fish stock instead of wine or simply use water.
Make sure to maintain a gentle simmer rather than a rolling boil. If needed, reduce the heat to medium-low.
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.
You can also reheat the leftovers gently in the microwave, covered, at 50% power. If you reheat them too aggressively, they will be dry.