Description
Discover a foolproof method for creating restaurant-quality poached salmon right in your kitchen. This elegant recipe combines the richness of wine with aromatic herbs to produce perfectly tender, flaky fish that’s ready in under 20 minutes.
This classic poached salmon recipe features a delicate blend of white wine, fresh herbs, and citrus notes. The gentle cooking method ensures your salmon stays moist and flavorful, making it perfect for both warm dinners and chilled preparations.
Ingredients
Scale
- 1–1.5 pounds salmon filets, pin bones removed
- 1/2 cup dry white wine (Sauvignon Blanc recommended)
- 1/2 cup water
- Fresh dill sprigs
- 1 shallot, thinly sliced
- 2–3 fresh lemon slices
- Salt and freshly ground black pepper
- Optional: fresh parsley sprigs
Instructions
- Prepare the poaching liquid by combining wine and water in a large skillet with a lid.
- Create an aromatic base by placing lemon slices, shallots, and fresh herbs in the pan.
- Place salmon filets skin-side down on top of the aromatics and season with salt and pepper.
- Bring the liquid to a gentle simmer over medium heat.
- Cover the pan and cook for 5 minutes, maintaining a low simmer.
- Remove from heat and let rest in the liquid for 7 additional minutes.
- Gently lift the salmon from the liquid using a slotted spatula.
Notes
– Keep the skin on while cooking – it’s easier to remove afterward
– The stock should cover the bottom of the pan by at least 1/4 inch
– For best results, use boneless salmon filets
– Store leftovers in an airtight container for up to 2 days
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Seafood
- Method: Poaching
- Cuisine: International