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I’m glad that I found this recipe. It is going to be a regular for us. I have poached salmon in the past but it was using the deep poaching technique and the recipe that I used was with an orange sauce that reduced. It was tasty but this recipe is better and much more simple.
I had a 1 pound piece of fish that was very thick so it was necessary to cook for about 12ish minutes. I first tested at 10 and it wasn’t enough. I pretty much followed the recipe as is. I only had flat leaf parsley and used onion instead of shallots. At the end I sprinkled with lemon juice and topped lightly with a few turns of the pepper mill and a small amount of dill. No extra salt above what was first put on prior to poaching , or anything else, was needed. We had sides of bästisar (a mix of rye, wheat, barley, and oats with garlic, jalapeno, ligonberry, and lemon flavoring), and some roasted zucchini with herbs. The next time I have it I’ll have sides of roasted red potatoes with dill, and grilled or roasted asparagus. Good stuff!
I have a question, if you poach the whole fish, rather than small filets, like in the photo above, how would you adjust the recipe?
Hi Robin, if you poach a whole salmon, rather than fillets, you will likely need a fish poaching pan, a pan that is long and narrow, with a lid. You will need to scale up the amount of wine, water, shallots, and dill for the weight of the whole fish. You may need to increase the cooking time by several minutes given that the thickness of a whole fish is double the thickness of fillets.
Excellent recipe! Very simple and so delicious. I cooked it for nearly 9 minutes, which IMO was ever so slightly too long. Next time I’ll only poach it for 7 minutes… I used to poach fish years ago, but this method is not only faster, it’s even tastier.
Easy and delicious. My local market has wild salmon on sale, I bought it and some fresh dill. My family loved this, a great dinner. We love salmon, but this was my first time poaching it. Will be doing this more often, and will definitely do this for company!
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?
Hi Darren, try this. Cook 1/3 cup of minced shallots in 4 tablespoons of extra virgin olive oil on medium low heat until softened and golden, about 5 to 6 minutes. Add 1/2 cup of dry white wine, a 1/4 teaspoon of salt, a large pinch of white pepper, and a tablespoon of balsamic vinegar. Increase the heat and let the sauce reduce by half.
For a couple delicious, richer sauces, see our lemon garlic butter sauce and our orange beurre blanc sauce.
Hope that helps!
Wow…you get into it…I’ve eaten poa hed fish of all kinds and salmon is great but never have time or need for any dressing
Salt, Pepper, sprigs of dill & parsley….that’s it. Dont screw around with sauces you’ll miss the reason why you poach in 1st place….taste….keep it simple: poach in water/wine salt/pepper…and naked.
Can I freeze it?
Yes, you can freeze the salmon after poaching it, Solange! Thanks for your question.
One of favorites for a dinner party
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.
This was so easy – and delicious! I made a couple substitutions and it turned out great – and my husband loved it!
Brilliant recipe. Prepared almost exactly as directed ( didn’t have white wine so used sake). I cook salmon all the time but this is my new favorite – easy, delicious and has a sophisticated, company-food look and taste.
My favorite way to fix fish of all kinds. Just before it is fully cooked, I like to take the fish out and put it on a plate and cover with foil. Then I’ll strain the broth, return to the pan, and reduce it down. If the fish needs to cook more, Ill return it to the pan and finish w/ a pat of butter and a squeeze of lemon. Simple and easy. Nothing better.
Perfection. Initially, I was hesitant, but we entertain A LOT, and have never had a guest who didn’t rave about it.. either as a main course or an appetizer. I recommend this site when asked for the recipe. A lot of punch for minimal stress.
A wonderful way to prepare salmon. Poached is lovely. I used 1/2 cup of white wine and about 1 1/2 cups water for about one pound fillet. Delicious. Used dill, spring onions, and butter with 2 cloves garlic sliced.I made creamed spinach for a side dish. Wow, loved it. Thankyou, ill be making this often. I usually fried it, but this is a winner !!
Can also be served cold. Serve with a horseradish aioli. Delicious as an appetizer.
Lovely simple healthy way of cooking Salmon. Hopefully it will not leave a pungent fishy smell in my kitchen……I avoid hob fish cooking for that reason.
I usually cook any fish dish early before evening so I can keep the doors and windos open, since I worry about the smell too…
Quick & moist!
Great recipe! Taste great and so easy to make.
Could you use chicken broth instead of wine?
Hi, Laurie! The salmon will have a bit of a different flavor, but yes, I think this should work just fine. You might also add a splash or two of white wine vinegar or cider vinegar to the liquid for a bit of acidity in the final dish.
I look at a lot of recipes on line, yours was not only the easiest and delicious, but being on a paleo program, your’s followed the guidelines. Thank you so much, because it is hard for me to find easy recipes for paleo that is easy
My new favorite way to cook salmon! Delicious and easy.