Poached Salmon Recipe

Name: Poached Salmon Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 Servings
Ingredients: 4 salmon filets; Sea salt and black pepper; 1 tsp onion powder; ½ tsp paprika; 1/2 cup dry white wine; 1/2 cup water; 3 cloves garlic; 1 tsp dried parsley; 1 lemon

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 Servings
Calories
292 kcal
Course
Main Course
Cuisine
American

Poached Salmon Recipe

Winston Blankenship

Report

The BEST poached salmon recipe that results in amazing, tender salmon every time! Serve it with your favorite side dishes for a complete, healthy meal!

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

4 salmon filets about 1.5 to 2 lbs total
Sea salt and black pepper
1 tsp onion powder
½ tsp paprika
1/2 cup dry white wine
1/2 cup water
3 cloves garlic minced
1 tsp dried parsley
1 lemon cut into wedges

Add to Shopping List

Instructions

Remove the salmon from its packaging and place it on a cutting board or large plate. Pat off any excess moisture using paper towels. Sprinkle the salmon filets with sea salt, onion powder, black pepper, and paprika.
Heat the water, wine, and chopped garlic in a large skillet over high heat until it comes to a full boil. Note: I prefer using a 12-inch skillet for this so that I can fit all four filets in the skillet at the same time and they have plenty of room to cook evenly. This will look like a small amount of liquid, but don't worry, it is all you need.
Once the water is boiling, carefully place salmon filets in the skillet in a single layer skin side down. Reduce the heat to medium heat or medium-low heat and cover the skillet so that the salmon cooks at a gentle simmer (as opposed to a full boil). Cook for 5 to 10 minutes, or until the salmon reaches your desired level of doneness (aim for 145 degrees F for fully cooked salmon that still has tender texture). Thin salmon filets will only need about 5 minutes, whereas thick salmon filets will take about 8-10 minutes. Insert a meat thermometer into the thickest part of each filet to check the internal temperature of each portion of fish. The exact cooking time depends on the temperature of the salmon going into the poaching liquid (whether it is chilled from the refrigerator or at room temperature), the thickness of the filet, as well as your personal preference for how it should be cooked.
Immediately remove the skillet from the heat and transfer the salmon filets to separate plates for serving.