Easy Poached Salmon Recipe
There’s nothing quite as satisfying as a meal that’s both delicious and healthy, and our poached salmon recipe delivers just that. If you’re looking for a quick and flavorful dish, you’ve come to the right place. This easy-to-follow recipe ensures that the salmon retains its natural juices and enhances its delicate flavors with simple ingredients.
I remember the first time I made this dish. My grandmother handed me a piece of freshly caught salmon, smiling as she recounted her childhood memories by the sea. She patiently guided me through the poaching process, emphasizing the importance of patience and gentle heat. Now, it’s a cherished tradition in our family, symbolizing both love and culinary heritage.
Why You’ll Love This Recipe
This poached salmon recipe is a game-changer for several reasons. Firstly, it’s incredibly quick, making it perfect for busy weeknights. The poaching method brings out an unparalleled tenderness and ensures the fish never dries out. Plus, the subtle infusion of herbs and lemon provides an aromatic undertone that highlights the salmon’s natural flavor.
Ingredients Notes
To prepare this dish, you’ll need fresh salmon fillets, lemon, dill, white wine, water, and a hint of salt. While fresh herbs are ideal, dried herbs can serve as a viable alternative in a pinch. Ensure your salmon is of high quality, preferably wild-caught, for the best flavor and texture. Tip: Fresh salmon is firm to touch and has a mild aroma – these are key indicators of quality.
Recipe Steps
Step 1
In a wide pan, combine water, white wine, sliced lemon, and a few sprigs of dill. Bring to a simmer over medium heat.
Step 2
Add the salmon fillets to the pan, ensuring they are fully submerged in the liquid. Reduce the heat to low.
Step 3
Cover the pan with a lid, allowing the salmon to poach gently for about 10-12 minutes. Avoid boiling the liquid to maintain the tenderness of the fish.
Step 4
Check for doneness by gently flaking the fish with a fork. It should be opaque and easily flake apart.
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Step 5
Remove the salmon using a slotted spoon and place on a serving plate. Garnish with fresh dill and lemon slices before serving.
Storage Options
To preserve any leftovers, place the poached salmon in an airtight container and refrigerate for up to two days. For extended storage, wrap the fillets in plastic wrap and freeze for up to one month. To reheat, thaw in the fridge overnight and gently warm in a skillet with a splash of water.
Variations & Substitutions
For a citrus twist, substitute the lemon with orange slices. If you prefer a bit of spice, add a pinch of red pepper flakes to the poaching liquid. For a dairy-free version, omit the white wine and replace it with an equal amount of vegetable broth.
Serving Suggestions
This poached salmon pairs beautifully with a side of asparagus or a fresh green salad. It’s an ideal dish for both casual lunches and elegant dinners. Serve alongside a crisp white wine, such as a Sauvignon Blanc, to complement the dish’s subtle flavors.
Frequently Asked Questions
Can I use frozen salmon for this recipe? Yes, you can use frozen salmon. Make sure to thaw it completely in the refrigerator before poaching. This ensures even cooking and preserves the texture of the fish.
Is it necessary to use white wine in the poaching liquid? While white wine adds a depth of flavor, it’s not essential. You can use vegetable broth or even water with a dash of apple cider vinegar for an alcohol-free version.
How do I know if the salmon is cooked properly? Properly poached salmon should be opaque throughout and flake easily with a fork. The internal temperature should reach 145°F (63°C). If you have a food thermometer, it’s a helpful tool to ensure perfect doneness.
From a family dinner to a gourmet evening, this poached salmon recipe is versatile enough to impress at any occasion. Its simplicity and rich flavors make it a staple in my kitchen, and I’m sure it will become one in yours too. Happy cooking!
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Easy Poached Salmon Recipe
Ingredients
Main Ingredients
- 4 fillets salmon skinless, about 6 oz each
- 4 cups water
- 1 cup white wine dry
- 1 lemon sliced
- 1 bay leaf
- 1 shallot sliced
- 1 tsp salt
- 0.5 tsp black peppercorns whole
- 2 tbsp fresh dill chopped, plus more for garnish
Instructions
Preparation Steps
- In a large skillet, combine water, white wine, lemon slices, bay leaf, shallot, salt, and black peppercorns. Bring to a simmer over medium heat.
- Add salmon fillets to the skillet. Cover and poach until salmon is just cooked through, about 10-15 minutes.
- Carefully remove salmon from the skillet. Sprinkle with chopped dill and serve warm.
Notes
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