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
- 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!
Nutrition
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