Easy Poached Salmon
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 servings
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Calories
285 kcal
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Course
Main Course
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Cuisine
American
Easy Poached Salmon
Description
This recipe poaches salmon fillets by simmering them skin-side down over a flavorful base of dill and dry white wine in a covered skillet. The seasoning includes kosher salt, black pepper, and garlic powder, which enhance the mild flavor of the salmon without overpowering it. The liquid should cover just the bottom of the pan to create gentle steam rather than boiling the fish.
Poaching gives the salmon a moist, tender texture while preserving its delicate firmness. Cooking time varies by thickness, generally 5 to 10 minutes, until the internal temperature reaches 145°F. Poached salmon can be served immediately, accompanied by traditional sauces such as hollandaise, or chilled and served cold with mayonnaise or tartar sauce.
Leftovers keep well in the fridge for up to 3 days and maintain good quality. For reheating, a gentle microwave approach at half power is recommended to avoid drying out the fish. This method highlights salmon’s natural taste and works well for a simple, light main course or layered into salads the next day.
Ingredients
- 1 cup white wine dry
- 1 bunch dill weed
- 2 salmon 6 ounces each, pin bones removed, fillets
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
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
- Ensure the simmering liquid covers the pan bottom, adding water if necessary, to maintain a gentle simmer without boiling.
- Use fish stock, wine, or water as the poaching liquid depending on desired flavor.
- Maintain a gentle simmer by adjusting heat to medium-low if needed to avoid overcooking.
- Store leftover poached salmon in a sealed container in the refrigerator for up to 3 days.
- Reheat leftovers gently in the microwave at 50% power covered to prevent dryness.
- Flaked cold salmon from leftovers is great for salads or lunch dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 1fillet | |
| Calories | 285kcal | 14% |
| Protein | 32g | 64% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 360mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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