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.
So I’ve been making this recipe often lately. And today I decided I should probably share it with you!
The ingredients needed for this recipe
You’ll only need a few ingredients to make this tasty dish (exact measurements are in the recipe card below):
- Dry white wine
- Wild salmon fillets
- Salt and pepper
- Garlic powder
- 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 to a simmer.
- Place the salmon fillets in the skillet, skin side down. Sprinkle with the spices.
- Cover the pan tightly.
- Poach the fish for about 10 minutes.
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.
Is poached salmon healthy?
However, it’s probably best to use wild-caught or responsibly farmed salmon.
As for the cooking method, poaching is considered an especially healthy cooking method that retains moisture and nutrients in food.
How to serve it?
What about leftovers?
You can keep leftover poached salmon in the fridge, in a sealed container, for up to 3 days. I like to flake it and add it, cold, to a salad the next day for my lunch.
- 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.