Poached salmon is wonderfully moist and delicate. Poach it in white wine and serve warm with hollandaise sauce, or cold with tartar sauce.
I make salmon often and have a pretty large collection of salmon recipes on this blog. I love sautéing salmon in butter until its skin is nice and crispy. And baked salmon is absolutely wonderful, as are these very flavorful grilled salmon and broiled salmon.
But there’s something about poaching salmon. This gentle cooking method yields tender, flaky fish. Poaching is also considered an especially healthy cooking method that retains moisture and nutrients in food.
The ingredients needed for this recipe
You’ll only need a few simple ingredients to make this tasty dish (the exact measurements are listed in the recipe card below):
- Dry white wine: You can also use fish stock or even water; I do enjoy the flavor that the wine adds. And then we also drink it with our meal! 🍷
- Salmon fillets: Try to choose sustainable salmon if you can.
- Kosher salt and black pepper: If using fine salt, you should reduce the amount you use.
- Spices and herbs: Garlic powder and dried dill.
How to make poached salmon
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Pour the wine into large lidded skillet. Bring it to a simmer.
- Place the salmon fillets in the skillet, skin side down. Sprinkle them with the spices.
- Cover the pan tightly.
- Poach the fish for about 10 minutes. That’s it!
What poaching liquid to use?
I use white wine in this recipe. Sauvignon blanc works well, as does pinot grigio. You can simply use water instead of wine, or fish broth.
Or you could try using milk as your poaching liquid. I hear it’s good, but I haven’t tried that.
How to serve it?
What to do with leftovers?
You can keep the leftovers in the fridge, in a sealed container, for up to 3 days. I like to flake them and add them, cold, to a salad the next day for my lunch. But you can also reheat the leftovers – just do so very gently, in the microwave, covered, on 50% power.
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- 1/2 cup dry white wine (or water)
- 2 (6 oz) wild salmon fillets, skin on, bones removed with tweezers
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried dill
- Pour the wine into a 12-inch lidded skillet. Bring to a simmer over medium heat.
- Place the salmon fillets in the skillet, skin side down. Sprinkle with kosher salt, pepper, garlic powder and dried dill.
- Cover the pan tightly with the lid (or with foil).
- Poach the salmon until no longer raw in the thickest part, about 10 minutes.