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.

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


  • 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


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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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.

Showing 4 of 53 Comments / Reviews

  • Karen

    Great recipe!

  • Joe

    What pan is in the picture? I’m trying to find it, but I’m just seeing much bigger pans (I just need to make one fillet) with lids that don’t have the steam hole. Thanks.

  • ElaineH

    Love this quick, easy, and tasty recipe. After cooking the fish I took the wine/water and veggies put in my food processor and chopped up everything together. Then put it back in the pan, added about a quarter cup of cream and cooked it down to about half and served as a sauce for the fish. Hubby loved it!

  • Kirsten

    As many have said already, this recipe is delicious and so quick! I saw no appeal in the final cooked state of the vegetables, so after removing the salmon tipped the whole lot with the broth in to my blender, added butter and a splash of milk, and ended up with the most delightful sauce to top the fish. It went very well with rice and roast vegetables, and I’m looking forward to making it again! The texture of the fish was just right. Thank you for sharing!

  • Matt

    Try adding sliced potatoes and carrots under the fish for a complete meal!

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