Poached Salmon

Poached Salmon is one of the quickest and easiest ways to prepare this fish! This recipe is elegant and perfectly tender.

Looking for a quick way to cook salmon? Attempt Poached Salmon! This method might not be the most popular, but it’s extremely easy and quick: 15 minutes Damage payment. The result? Perfectly tender and soft fish that melts in your mouth. When seasoned right, poached salmon is irresistible: try it with a creamy sauce or crumbled into a salmon Caesar salad. To be honest Alex had to convince me of this idea: but from the first bite I was convinced.

Ingredients for this Poached Salmon recipe

Poached salmon is easy and requires only a handful of ingredients: a good chunk of fish and the ingredients of a poaching liquid. Here’s what you need:

• salmon fillets, wild if possible. Start with a piece of fresh fish if you can, but you can use it frozen in a pinch.
• Dry white wine or broth: Use vegetable or chicken broth if you prefer not to open a bottle of wine.
• Water
• lemon
• fresh dill
• capers

Pros and cons of poached salmon

Poached salmon isn’t a popular way to prepare this fish: you’ll most often see it grilled, baked, or pan-fried. So why poach? Here are some pros and cons of this classic way of cooking fish:

• It’s a quick and clean method. It’s simple and straightforward and hard to screw up.
• It avoids the classic “fishy” smell in your kitchen from cooking salmon, although it has a distinct odor of its own.
• It comes out nice and tender. Like melting in your tender mouth.
• However, the texture is very moist and lacks a crunchy exterior. If you like your salmon crispy, try it grilled or pan fried.
• The color is very light pink, which doesn’t look as impressive as other methods of cooking salmon. Be sure to add toppings and sauces for serving.
• It can taste bland if not seasoned properly, so be sure to add enough salt and pepper. Remember to serve with a sauce (see below).

How to Poach Salmon

Poaching means cooking by simmering in a small amount of liquid. Poached salmon isn’t completely submerged in liquid like a poached egg: there’s just enough liquid to cover the bottom of the pan. Here are the basic steps for poaching salmon:

1. Season the salmon: Pat the salmon dry and season generously with salt and pepper.
2. Preparation of the poaching liquid: In a large skillet, add white wine or broth, water, lemon wedges, sprigs of dill, and capers. Place the salmon pieces skin-side down on top.
3. Simmer, cover and cook for 7 to 10 minutes. Cook until fish is tender and cooked through and internal temperature is between 125 and 130 degrees Fahrenheit when poured into center.
4. Surcharge! Remove from the pan and place on a plate. Garnish with additional lemon and dill or sauce.

Ways to serve poached salmon

The poached salmon is tender, very pale pink in color, and honestly doesn’t look that good. You’ll want to add some nice light toppings or salmon sauce to take the presentation to the next level! We used lemon slices, capers and extra sprigs of dill to make the platter stand out. Here are some ideas for serving poached salmon:

And that’s it! Let us know what you think of this poached salmon in the comments below.

More salmon recipes

There are countless ways to serve salmon: and frankly, this fish is easy to spoil if you don’t cook it right. Here are some of our best easy salmon recipes that we hope you enjoy: