Easy Poached Salmon

Poached salmon is moist and delicate. Poach it in white wine or water, then serve it warm or chilled.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 285kcal

1 cup dry white wine or water
1 bunch dill weed
2 salmon fillets 6 ounces each, pin bones removed
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder

Pour the wine into a 12-inch skillet with a tight-fitting lid. Bring to a simmer over medium heat.
1 cup dry white wine
Place the dill weed in the skillet, reserving a few sprigs for garnish. Place the salmon fillets on top of the dill, skin side down. Sprinkle the salmon with kosher salt, black pepper, and garlic powder.
1 bunch dill weed, 2 salmon fillets, ½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder
Cover the pan tightly with the lid. If your skillet doesn't have a lid, use a double layer of foil.
Poach the salmon until it's no longer raw in the thickest part, for 5-10 minutes, depending on its thickness. It should reach an internal temperature of 145°F.
Serve the salmon immediately, or chill it for at least 2 hours and serve it cold with tartar sauce.

Seasonings, especially salt, are guidelines. Adjust to taste.
I made this recipe with wild-caught salmon and responsibly farmed Atlantic salmon. Both worked equally well.
A skillet with a clear lid works best, allowing you to peek inside and check on the salmon.
The liquid should cover the bottom of the pan - add water if needed. You can use fish stock or milk instead of wine, or simply use water. Feel free to experiment with different poaching liquids and see which of them you like best.
Make sure to maintain a gentle simmer rather than a rolling boil. If needed, reduce the heat to medium-low.
You can keep the leftovers in a sealed container in the fridge for up to three days. I don't like to reheat them. They become dry, and their flavor suffers. Instead, I flake them and add them, cold, to a salad the next day for lunch.