Poached Salmon

Quick and EasyGluten-FreePaleoPoached Salmon

Poach delicious salmon steaks or fillets in only 15 minutes! Salmon poached in white wine, seasoned with fresh dill.

Photography Credit: Elise Bauer

Whether you are entertaining a crowd or making a simple meal for one, there’s nothing more easy, healthy, and delicious than poached salmon. This is my hands down favorite way to prepare salmon, because it’s so quick!

Start to finish it takes only 15 minutes (at least with a small fillet), and it doesn’t stink up the kitchen the way broiling or frying salmon can.

The method we use is “shallow poaching”. Rather than submerging the salmon into a poaching liquid, we rest it on a bed of shallots, parsley, and dill, with a little white wine and water, bring to a simmer, cover and cook. The salmon cooks gently and absorbs the flavors of the aromatics.

How to make easy poached salmon

Poached Salmon Recipe

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Yield: Serves 2 to 4 or more, depending on the size of the fillet

Ingredients

  • 1 to 1½ pounds salmon fillets, pin bones removed
  • Salt
  • ½ cup dry white wine (a good Sauvignon Blanc)
  • ½ cup water
  • 1 shallot, peeled and thinly sliced or a few thin slices of onion
  • Several sprigs of fresh dill or sprinkle of dried dill
  • A sprig of fresh parsley
  • Freshly ground black pepper
  • A few slices of fresh lemon to serve

Method

1 Sprinkle the salmon fillets with a little salt. Put the wine, water, dill, parsley and shallots or onions in a sauté pan, and bring to a simmer on medium heat.

2 Place salmon fillets, skin-side down on the pan. Cover.

3 Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired done-ness. Do not overcook.

Serve sprinkled with freshly ground black pepper and a slice or two of lemon.

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Links:

Shallow poaching versus deep poaching - an explanation on Wikipedia

Poached Salmon

Feed a crowd with a large fillet poached in a fish poacher or a pan wide enough to hold the whole fillet. Add enough white wine and water to cover the bottom of the pan by at least 1/4 of an inch.

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

80 Comments / Reviews

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Did you make it? Rate it!

  1. Darren

    I am going to poach salmon in this way tonight and serve with tomatoes, capers, some crispy cous cous (small amount for texture). Served with a little parsley and either more dill or some fennel prongs. I want a light (slightly acidic sauce/dressing) to go with it does anyone have any good sugesstions?

    Show Replies (1)
  2. Solange B

    Can I freeze it?

    Show Replies (1)
  3. Robin

    One of favorites for a dinner party

    xxxxxyyyyy

  4. nancy

    could not be easier! No fuss , no muss and it comes out perfect. I serve it cold for picnics with a caper parsley sauce. A total hit.

    xxxxxyyyyy

  5. Lisa

    This was so easy – and delicious! I made a couple substitutions and it turned out great – and my husband loved it!

    xxxxxyyyyy

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