Description
Looking to make the most tender and flavorful salmon? This foolproof poached salmon recipe shows you exactly how to nail it every time.
You can create buttery-soft salmon in just 15 minutes with this delicate poaching method. White wine combines with aromatic herbs through gentle cooking to deliver an elegant dish that’s almost impossible to mess up.
Ingredients
Scale
- 4 skin-on salmon filets (6 ounces each)
- 1 cup water
- 1/2 cup white wine or broth
- 1 lemon, sliced
- 1 shallot, sliced
- 1 medium fennel bulb, sliced
- 6 sprigs fresh dill
- Salt and fresh ground black pepper
Instructions
- Start by laying out lemon slices, shallot, and fennel to create an aromatic bed in a wide skillet.
- Add salt and pepper to salmon filets and place them skin-side down on the aromatics.
- Place fresh dill around and on top of the salmon.
- Add water and wine – the liquid doesn’t need to cover the salmon completely.
- Let it reach a simmer over medium-high heat.
- Lower the heat, cover the pan, and cook until the internal temperature hits 125°F to 130°F (about 5-12 minutes based on thickness).
Notes
Skin-on Benefits: The skin protects your fish from overcooking and slides off easily after cooking.
Liquid Level: Your poaching liquid should reach about quarter-way up the filets’ sides.
Storage: The salmon stays fresh in an airtight container for 4 days in the fridge or 1 month in the freezer.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Poached