2(6 oz)wild salmon filletsskin-on, pin bones removed with tweezers
½teaspoonDiamond Crystal kosher salt
Pour the wine into a 12-inch lidded skillet. Bring to a simmer over medium heat.
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.
Cover the pan tightly with the lid (or with foil).
Poach the salmon until no longer raw in the thickest part, 5-10 minutes, depending on its thickness. It should reach an internal temperature of 145°F.
Serve the poached salmon immediately (with hollandaise sauce if you wish), or chill for at least 2 hours and serve cold, with mayonnaise or tartar sauce.
The liquid should cover the bottom of the pan - add water if needed. You can use fish stock instead of wine or simply use water. Make sure to maintain a gentle simmer rather than a rolling boil. If needed, reduce the heat to medium-low.