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

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  • 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.

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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.

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60 Comments / Reviews

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Did you make it? Rate it!

  • Cathy

    I cooked a 3 pound piece of filet cut into 4 hunks–used a cup of the wine with half cup on water and several sprigs of parsley and dill and 2 shallots cut up. It was incredible, simple and tasty! Thank you so much–I will definitely cook this again and again and again! Brilliant

    xxxxxyyyyy

  • Jill

    No way did I ever think I could make restaurant quality salmon in my own kitchen & in a short time!
    I could eat this every day!

    xxxxxyyyyy

  • Valerie

    I only had dried herbs but this was really good. Will make this again, hopefully with fresh herbs!

    xxxxxyyyyy

  • lucciana

    I loved this poached salmon! I’m making always, it’s great!

    xxxxxyyyyy

  • Feborah

    Delicious!!

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