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Poached Salmon

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

Poached Salmon
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!

Video: How to Make Easy Poached Salmon


Easy Poached Salmon

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 on a plate with lemon slices and dill
Elise Bauer

Poached Salmon

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 2 to 4 servings

To feed a crowd with a large fillet, use a pan wide enough to hold the whole fillet then add enough white wine and water to cover the bottom of the pan by at least 1/4 of an inch.


  • 1/2 cup dry white wine (such as Sauvignon Blanc)

  • 1/2 cup water

  • Several sprigs of fresh dill or sprinkle of dried dill

  • 1 sprig fresh parsley

  • 1 shallot, thinly sliced or a few thin slices of onion

  • Salt

  •  1 to 1½ pounds salmon fillets, pin bones removed

  • Freshly ground black pepper

  • 2 to 3 slices fresh lemon, to serve


  1. Prepare the poaching liquid:

    Put the wine, water, dill, parsley and shallots or onions in a sauté pan, and bring to a simmer on medium heat.

    Elise Bauer
  2. Add the salmon:

    Sprinkle the salmon fillets with a little salt. Place salmon fillets, skin-side down on the pan. Cover.

    Elise Bauer
    Elise Bauer
  3. Cook the salmon:

    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.

    Elise Bauer
    Poached Salmon
    Elise Bauer