Poached Salmon
This quick and easy recipe lets you enjoy a fancy meal in less than 30 minutes!
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I first tried and liked salmon when I visited Ireland a few years back. We were staying at an inn on the Dingle Peninsula. Our host would make the most delicious salmon and serve it with our breakfast. Some days, it was smoked, while other days, it was poached. I wasn’t much of a cook then, but I knew one thing—salmon tastes delicious. I like to poach salmon when I have a hankering for salmon during the week. Why? Because it’s quick, easy, and always tasty.
Infused with vinegar, honey, and salt, this poached salmon becomes a sponge for the herbs of your choice. If you follow the recipe, I opt for a simple seasoning of dill peppercorns and bay leaf. Feel free to add your own flavor to this dish. However, if you’d like your salmon to be more sweet and savory, try my baked honey cajun salmon.
Is Poached Salmon Healthy?
Salmon is probably one of the best seafood proteins you can eat. I’m not an expert or anything, but from what I’ve read, salmon is a nutritional powerhouse. For starters, salmon is loaded with omega-3 fatty acids, which help reduce heart disease, keep your brain healthy, and naturally lower blood pressure. There’s also a decent amount of vitamins, including vitamins A, E, and C, not to mention minerals like calcium and magnesium.
Infusing Flavor: More than just water
You could just throw some salt in your water, and your salmon will turn out just fine. But I prefer my salmon to be more than just fine. Infusing the water with a little flavor goes a long way toward making your salmon taste like an entree you’d get at a fancy restaurant. The combo of vinegar, honey, salt, dill, peppercorns, and bay leaf turns the water into an aromatic bath, allowing all those flavors to soak into the salmon. If done right, you’ll taste a harmonious blend of tang, herbs, and a subtle sweetness. While I love to marinate my salmon, poaching has a way of infusing flavors like no other cooking method can. In short, it’s an art form. So, if you want to add shallots, lemon, or whatever else you like, go for it!
INGREDIENTS
- 2 tablespoons white vinegar
- 1 tablespoon honey
- 2 teaspoons kosher salt
- 4 6-ounce center cut salmon fillets, skin on
- Water as needed to cover the salmon
- 12 sprigs fresh dill plus additional chopped dill for serving
- 6 whole peppercorns
- 1 bay leaf
- Cracked black pepper for serving
- Lemon wedges for serving
INSTRUCTIONS
Prep
Fill the pan with water, add vinegar, honey, and salt, and whisk to combine.
Submerge
Place salmon fillets in the pan and ensure they are just covered with water.
Flavor
Scatter dill, peppercorns, and bay leaf over the salmon.
Simmer
Bring to a gentle boil and simmer for 2 minutes, adjusting heat to maintain a simmer.
Check
Use a thermometer to check for doneness, aiming for 135 to 140 degrees F.
Rest
Remove salmon, let it rest, then serve with dill, pepper, and lemon.
Devour!
FAQs & Tips
If there ever was a dish that should be eaten right away, it’s this one. I don’t recommend freezing this dish, but you can store it in the fridge for 2 or 3 days. Wrap it in plastic wrap or place it in a sealed container.
The skin supports the salmon’s flesh so it doesn’t fall apart during the poaching process. However, you can use skinless salmon if you prefer. You’ll just need to take care when you transfer the salmon to your plate.
Yes, but I would thaw the salmon overnight in the fridge to ensure it cooks evenly.
Fair enough. A simple 30-minute marinade using lemon juice, olive oil, and your favorite herbs prior to poaching should do the trick.
Serving Suggestions
I don’t know about you, but whenever I eat salmon, I need some greens to go with it. During the summer months, I usually go for salads. My poached salmon is pretty simple, so I like to amplify my meal with greens like my Mediterranean broccoli salad or grilled romaine wedges with bacon bits. I also love roasted carrots and potatoes along some corn on the cob.
Poached Salmon
Ingredients
- 2 tablespoons white vinegar
- 1 tablespoon honey
- 2 teaspoons kosher salt
- 4 6-ounce center cut salmon fillets, skin on
- Water as needed to cover the salmon
- 12 sprigs fresh dill plus additional chopped dill for serving
- 6 whole peppercorns
- 1 bay leaf
- Cracked black pepper for serving
- Lemon wedges for serving
Instructions
- Prepare a saute pan by filling it with enough water to cover the salmon fillets when added. Stir in the white vinegar, honey, and kosher salt.
- Place the salmon fillets into the pan, ensuring they are submerged by adding more water if necessary.
- Add the fresh dill sprigs, whole peppercorns, and bay leaf to the pan.
- Heat the pan over medium-high and bring the water to a gentle boil. Simmer the salmon for 2 minutes, keeping the water at a steady simmer.
- Check the salmon’s internal temperature with an instant-read thermometer. Aim for 135 to 140 degrees F, then remove from heat.
- Carefully remove the salmon from the water with a spatula, place on a plate, cover, and let rest for 4 minutes. Serve with additional dill, cracked black pepper, and lemon wedges. DEVOUR!
Nutrition
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