Poached Salmon
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Poached Salmon

Poached salmon is wonderfully moist and delicate. Poach the salmon in white wine and serve warm with hollandaise sauce, or cold with tartar sauce.
Course Main Course
Cuisine American
Keyword salmon
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 285kcal
Author Vered DeLeeuw


  • 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.
  • Serve the poached salmon immediately with hollandaise sauce, or chill for at least 2 hours and serve cold, with mayonnaise or tartar sauce.


Calories: 285kcal | Protein: 32g | Fat: 14g | Saturated Fat: 2g | Sodium: 360mg