Prepare for swimsuit season with this perfectly delicious, easy poached salmon recipe. The results yield fish that’s tender, flaky and moist—and the best part is, it only takes 20 minutes to make from start to finish! You’ll be in and out of the kitchen in no time at all.

You won’t need much—in fact, you probably have quite a few of the ingredients in your pantry and fridge already. As far as the fish goes—wild salmon is rich with the healthy fats you spend boatloads of money for at the vitamin store—so go with that variety if it’s available. If not, farm-raised salmon will work just fine.

Serve with steamed rice and veggies and voila! Dinner is served! You’ve got a quick and easy home cooked meal that feels good and tastes great!

Make quick and easy poached salmon for moist and tender fish every time!

easy poached salmon recipe

A moist, flaky poached salmon recipe that’s on the table in 20 minutes or less? Yes please! With fresh dill and Italian parsley—it’s healthy and delicious!

Ingredients
 

Yield: 4 -6 servings
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  • 2 lbs salmon
  • 4 cups water
  • 1 Tbsp kosher salt
  • 1/2 cup dry white wine, or dry vermouth
  • 1/2 yellow onion, sliced
  • 4 tsp fresh dill, fronds, or ½ tsp dried
  • 4 tsp fresh parsley, Italian, sprigs, or 1/2 tsp dried
  • 1 bay leaf
  • cracked black pepper, to taste

Instructions
 

  • Ensure all bones are removed from the salmon. The salmon can be poached with the skin on or with the skin removed, but keep in mind—the salmon will hold together much better if the skin remains intact.
  • In a large sauté pan, bring water, salt, wine, onion, dill and parsley to a boil then reduce heat to medium low and simmer for 15 minutes.
  • Once the liquid has simmered for 15 minutes, reduce heat to low setting and wait for all of the bubbles to subside. At this point, you can remove the onions and herbs with a slotted spoon if desired.
  • Gently lay the salmon, skin side down, in the pan. Keep the poaching liquid just below a simmer and poach the fish for 8–10 minutes.
  • Test for desired doneness. Remove the fish from liquid with a slotted spatula then blot the bottom lightly with a paper towel. Serve the fish hot, warm or cold in a salad. Enjoy!

Notes

This gentle method of cooking the fish will keep your salmon from drying out. In fact, you can use the same method for any variety of fish!
Calories: 363kcal, Carbohydrates: 2g, Protein: 49g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 5g, Cholesterol: 102mg, Sodium: 952mg, Potassium: 1024mg, Fiber: 0.3g, Sugar: 1g
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