Poached Salmon Recipe

I absolutely love this recipe because it’s such a sophisticated yet simple way to enjoy salmon, with the infusion of white wine and lemon creating this incredible, delicate flavor that feels like a gourmet treat. Plus, it’s super easy to whip up for a cozy dinner or to impress your friends with minimal effort—seriously, just simmer and serve!

Poached salmon is one of my favorite dishes, not only for its simplicity but also for its nutritional value. Four salmon fillets gently poached in a blend of water, dry white wine, and potently flavored aromatics—onion, lemon, and garlic—yield a dish that hits the trifecta of taste, texture, and appearance.

Salmon is one of the few foods that is naturally rich in vitamin D, and it also provides an excellent balance of omega-3 fatty acids to protein—nutrients that work in tandem to keep our hearts healthy.

Ingredients

Salmon fillets are an abundant source of omega-3 fatty acids; protein-rich, heart-healthy fish.

White dry wine: Delivers depth and acidity, helping to color in the flavor picture.

Lemon: Contributes fresh, zesty aromas; abundant in vitamin C.

Onion: Mellow and sweet when cooked; and antioxidants pack a wallop!
Garlic: Imparts aromatic richness and savory depth, cardioprotective.

Ingredient Quantities

• 4 salmon fillets (about 6 ounces each)
• 2 cups water
• 1 cup dry white wine
• 1 lemon, thinly sliced
• 1 small onion, sliced
• 2 cloves garlic, smashed
• 1 teaspoon salt
• 1/2 teaspoon whole black peppercorns
• 1 bay leaf
• Fresh dill sprigs, for garnish (optional)

Instructions

1. In a large skillet or shallow pan, combine the water, white wine, lemon slices, onion, garlic, salt, peppercorns, and bay leaf.

2. Over medium heat, bring the amalgam to a light simmer.

3. Add the salmon fillets to the pan with care, making sure they are fully immersed in the liquid.

4. Lower the heat to maintain a gentle simmer and cover the saucepan with a lid.

5. Simmer the salmon for approximately 8-10 minutes, or until the salmon has the desired doneness and flakes easily when nudged with a fork.

6. With a slotted spoon, carefully remove the salmon fillets from the pan.

7. Allow the salmon to rest for a couple of minutes on a plate.

8. If you like, you can strain the poaching liquid and reduce it a bit over low heat to make a simple sauce.

9. Before serving, add fresh dill sprigs as a garnish for the poached salmon.

10. Warm and serve with your selection of side dishes. Examples include steamed veggies, rice, or other appropriate alternatives.

Equipment Needed

1. Large skillet or shallow pan with lid
2. Measuring cups (for liquids)
3. Knife
4. Cutting board
5. Slotted spoon
6. Plate
7. Fork
8. Strainer (optional, for straining poaching liquid)
9. Small saucepan (optional, for reducing sauce)

FAQ

• What type of wine is best for poaching salmon?A dry white wine, like Sauvignon Blanc or Pinot Grigio, makes the flavors pop without hogging the spotlight.
• Can I substitute the wine with another liquid?You can definitely use more water or low-sodium chicken or vegetable broth as a stand-in for the wine.
• How do I know when the salmon is done?When the salmon flakes easily with a fork, and the internal temperature reaches 145°F (63°C), you know it’s done.
• Do I need to remove the skin from the salmon fillets?The skin helps keep the fillet intact. Plus, the skin can be removed after cooking, if that’s your kind of thing.
• Is it necessary to use fresh dill for garnish?The following fresh dill adds a lovely fragrance and visual appeal; however, using it is optional. If you leave it out, you can replace it with another fresh herb, such as parsley.
• Can I use frozen salmon fillets?It is acceptable to use frozen chicken breasts, but be certain they are completely thawed and thoroughly dried before cooking to guarantee even cooking throughout the meat.
• How can I store leftovers?Poached salmon that remains can be stored in an airtight container in the refrigerator for as many as 2 days. The salmon can be savored as a chilled dish or as a gently reheated meal.

Substitutions and Variations

Substitute with chicken or vegetable broth for a non-alcoholic option.
Lemon, thinly sliced: Substitute lime or orange slices for a different citrus flavor.
Minced garlic: Use a pinch of garlic powder or omit for a milder taste.
Black peppercorns in their entirety: For a more fiery taste, utilize cracked black pepper. For a muted flavor profile, use white peppercorns.

Pro Tips

1. Choose the Right Wine Use a good quality dry white wine, such as Sauvignon Blanc or Pinot Grigio, to enhance the flavor of the poaching liquid without overpowering the salmon.

2. Control the Simmer Ensure that the poaching liquid is at a gentle simmer, not a rolling boil. Boiling can cause the salmon to become tough and lose its delicate texture.

3. Test Doneness Check the salmon’s doneness by gently inserting a knife or fork into the thickest part. It should flake easily and appear opaque. Be careful not to overcook it.

4. Enhance the Sauce After removing the salmon, consider reducing the poaching liquid with a splash of cream or a small pat of butter to create a rich sauce for drizzling over the salmon.

5. Add Extra Flavor For added depth, consider tossing a few fresh herb sprigs, like thyme or parsley, into the poaching liquid. This will subtly infuse the salmon with additional flavor profiles.