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

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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

111 Comments / Reviews

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Did you make it? Rate it!

  1. Lisa Siegel

    Delicious. I’ve never poached any fish before – I think it’s my favorite way of preparing salmon. Easy , healthy, perfectly cooked. Thank you!

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  2. DCORK

    I am not a fan, but my wife and son love it. Extremely simple and very little time. Also you can use almost any side dishes that go wonderfully with this. Thanks.

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  3. Karen Peters

    So delicious! It’s our go to recipe now. I think I’ve made this half a dozen times already. Also tried it with steel head trout, and it’s beyond delicious, we like it even better than salmon. I have substituted veggie broth, used just water, dried herbs when I didn’t have fresh, and it always comes out fabulous. The big warning is not to overcook, I did that one time but now I use a meat thermometer and cook it to just about 125 and it’s perfect for us. The only problem is I brought it to a dinner a friend was hosting dinner and now they all ask me for it every time we get together.

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  4. Pablo

    Superbly simple

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  5. Linda

    Delicious and easy to cook. We loved it! added some capers for taste.

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