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 a good 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. I actually love the taste of wild-caught salmon.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could turn out too salty.
Spices and herbs: I use garlic powder and dried dill. Make sure the spices you use are fresh! A stale spice can easily ruin a dish. In this recipe, I actually prefer garlic powder to minced garlic, because it coats the salmon more evenly.
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 and poach the fish for about 10 minutes. That’s it!
What poaching liquid to use?
I like to use white wine in this recipe. Sauvignon blanc works well, as does pinot grigio. Both of these wines can also be served with this dish, so this is perfect!
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, and it does sound very good, but I haven’t tried it.
How to serve this dish?
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. If you reheat them too aggressively, they will be dry.
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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.