Perfect Poached Salmon
- PREP 5min
- COOK 10min
- TOTAL 15min
Poaching salmon is one of our favorite ways to cook salmon! It cooks quickly and stays moist, flaky, and tender. The aromatics (lemon, shallot, fennel, and dill) are optional but add lots of delicious flavor. You can use water, broth, or a combination of water and white wine for the poaching liquid. If you love this recipe, you may also love my poached chicken and poached shrimp!
You Will Need
4 skin-on salmon fillets, 6 ounces each
1 cup water
½ cup white wine or broth
1 lemon, sliced
1 shallot, sliced
1 medium fennel bulb, sliced
6 sprigs fresh dill or other fine herb like parsley, cilantro or mint
Salt and fresh ground black pepper
Directions
1Make a bed of lemon slices, shallot, and fennel in the bottom of a wide skillet with a lid.
2Lightly season the salmon fillets with salt and pepper, then place them, skin side down, on the lemon slices, shallot, and fennel.
3Scatter fresh dill around the pan and on top of the salmon.
4Pour in the water and wine. The liquid does not need to cover the salmon. Since we are cooking it with the lid on, the salmon will poach, even if the liquid does not cover them.
5Place the skillet over medium-high heat and bring to a simmer. When the liquid is aggressively simmering, turn the heat to low and cover the skillet with its lid.
6Cook until an internal temperature thermometer reads between 125°F to 130°F or when you pierce the thickest part of the salmon with a fork, 5 to 12 minutes, depending on how thick the salmon fillets are. Serve.
- Storing
1Your salmon will last in an airtight container in the fridge for up to 4 days or frozen for up to 1 month. Thaw in the refrigerator overnight before reheating.
2To reheat, place it in an oven-safe dish. Add a splash of water or broth for extra moisture. Cover the dish with aluminum foil to prevent drying. Bake for about 15 minutes, or until it reaches an internal temperature of 125°F to 130°F.
Adam and Joanne's Tips
- Skin-on fillets: The skin is much easier to remove after cooking, and it acts as a barrier for heat coming from below the fillets, protecting them from overcooking.
- Your poaching liquid does not need to cover the fish: Aim for the liquid to come about a quarter of the way up the sides of the salmon fillet. The gentle heat and the lid will create a steamy environment, poaching the salmon beautifully.
- Seasoning the salmon: I use a simple seasoning of salt and pepper or this seasoned salt and lightly sprinkle it on both sides of the fish. If you have a favorite seafood rub, feel free to add it.
- The nutrition facts provided below are estimates.