This garlic and herb Poached Salmon is a healthy and easy dinner recipe that comes together in just minutes. You will never believe how easy it is to prepare the perfect piece of fish!
Oh my goodness, you guys! This salmon was such a beautiful surprise!
I mean, I was raised on the dish (thanks, Mom!), but I haven't prepared it in my own kitchen in yearssssss. It was just absent from my radar screen, completely overshadowed by grilled marinated salmon in the summer and my favorite 4-Ingredient Baked Salmon in the winter.
But no more! This easy recipe deserves its own moment in the spotlight...especially when it's full of garlic and herb flavor.
What is Poached Salmon?
Poached salmon means a piece of fish that is gently simmered in liquid and aromatics. The salmon absorbs the garlic, herbs, lemon, wine, and onion flavors as it gently cooks, resulting in a delicate, tender, moist, and delicious seafood supper. It's fully cooked!
The salmon tastes fancy enough for entertaining, but it's also quick enough for a crazy weeknight!
How to Poach Salmon:
It's really simple! You just cook the fish in a pan of liquid (white wine and water, in this case), which is infused with tons of fresh ingredients.
Here's what you need:
- White wine
- Water
- Lemon
- Onion
- Dill, parsley and thyme
- Garlic and salt
- Fresh salmon fillet
First, combine wine, water, lemon, onion, dill, parsley, thyme, garlic and salt in a large skillet or saucepan.
Bring the liquid to a boil, them simmer over low heat. Add the salmon to the simmering liquid, cover, and cook for just 5-8 minutes.
What to serve with Poached Salmon:
Use a spatula to remove the salmon from the liquid. You can serve the fish warm, or you can wait and serve the salmon cold.
Wondering what goes with this poached salmon recipe? Any of the following easy sides will be perfect:
- Green salad dressed in Buttermilk Dressing
- Cucumber Salad
- Roasted Asparagus
- Rice or buttered noodles
- Crusty French baguette or dinner rolls
- Aunt Bee's 3-Ingredient Buttermilk Biscuits
Cook's Tips and Recipe Variations:
- How do you know when poached salmon is done? Depending on the size and thickness of your salmon fillet, it should require about 5-8 minutes in the poaching liquid. There are a couple of ways to know when your salmon is cooked through. The fish is done when it flakes easily with a fork. You can also insert a knife into the thickest part of the fish, and if the inside still looks completely translucent, continue cooking. When it's done, the salmon will look slightly translucent and pink on the inside.
- Can poached salmon be made ahead? Yes! The salmon is best if enjoyed within 12 hours of poaching. It can be served cold when you need it, or reheated according to the instructions below.
- How long does poached salmon keep? Wrapped tightly, the salmon will stay fresh in the refrigerator for up to 24 hours.
- Can the salmon be frozen? Yes! Wrapped tightly, the cooked salmon will keep in the freezer for 4-6 months.
- Can you reheat poached salmon? Yes, but go low-and-slow! You want to be careful, because it's easy to over-cook the salmon if you reheat it too much. To reheat the fish, thaw it in the refrigerator overnight (if it has been frozen), place it on a rimmed baking sheet, and then gently warm the salmon in a 275 degree F oven for about 15 minutes.
- How much salmon per person? On average, each person will eat about ½ pound of raw salmon (or about 6 ounces of cooked salmon).
- Mix up the herbs! If you don't care for dill (or any of the other herbs that I used here), you can swap them out for your favorites.
- How to decorate poached salmon: To make the salmon look pretty, I like to garnish the cooked fish with a slice of fresh lemon and some fresh herbs. Bonus -- these fresh ingredients add extra flavor, too!
- Is poached salmon healthy? Yes, this recipe is very good for you! It's high in protein, low in carbs and sugar, and it's a great way to incorporate healthy fats into your diet.
More easy salmon recipes that you might enjoy:
- Perfect Grilled Salmon
- Sheet Pan Dinner: Maple-Glazed Salmon with Sweet Potatoes
- Oven Poached Salmon
- Honey Soy Glazed Salmon
- Easy Salmon Patties {a great way to use up leftovers!}
Poached Salmon
Ingredients
- 1 ½ cups dry white wine
- 1 cup water
- 3 lemon slices (plus extra for garnish)
- 1 onion, peeled and cut in half
- 5 sprigs fresh dill (or 2 teaspoons dried dill) (plus extra for garnish)
- 5 sprigs fresh parsley (or 2 teaspoons dried parsley) (plus extra for garnish)
- 5 sprigs fresh thyme (or 2 teaspoons dried thyme) (plus extra for garnish)
- 3 whole garlic cloves, peeled
- 1 teaspoon salt
- 1 lb. fresh skinless, boneless salmon fillet
- Garnish: lemon zest, sliced lemon, or chopped fresh herbs
Instructions
- In a medium skillet or saucepan, combine wine, water, lemon slices, onion, dill, parsley, thyme, garlic and salt. Bring to a boil.
- Reduce liquid to a simmer over low heat, add the salmon, and cover.
- Cook for 5-8 minutes, just until salmon is done.
- Remove salmon to serving plates.
- Garnish with fresh lemon zest and chopped herbs, if desired.
Notes
- How do you know when poached salmon is done? Depending on the size and thickness of your salmon fillet, it should require about 5-8 minutes in the poaching liquid. There are a couple of ways to know when your salmon is cooked through. The fish is done when it flakes easily with a fork. You can also insert a knife into the thickest part of the fish, and if the inside still looks completely translucent, continue cooking. When it's done, the salmon will look slightly translucent and pink on the inside.
- Can poached salmon be made ahead? Yes! The salmon is best if enjoyed within 12 hours of poaching. It can be served cold when you need it!
- How long does poached salmon keep? Wrapped tightly, the salmon will stay fresh in the refrigerator for up to 24 hours.
- Can poached salmon be frozen? Yes! Wrapped tightly, the cooked salmon will keep in the freezer for 4-6 months.
- Can you reheat poached salmon? Yes, but go low-and-slow! You want to be careful, because it's easy to over-cook the salmon if you reheat it too much. To reheat the fish, thaw it in the refrigerator overnight (if it has been frozen), place it on a rimmed baking sheet, and then gently warm the salmon in a 275 degree F oven for about 15 minutes.
- How much poached salmon per person? On average, each person will eat about ½ pound of raw salmon (or about 6 ounces of poached salmon).
- Mix up the herbs! If you don't care for dill (or any of the other herbs that I used here), you can swap them out for your favorites.
- How to decorate poached salmon: To make the salmon look pretty, I like to garnish the cooked fish with a slice of fresh lemon and some fresh herbs. Bonus -- these fresh ingredients add extra flavor, too!
- Is poached salmon healthy? Yes, this recipe is very good for you! It's high in protein, low in carbs and sugar, and it's a great way to incorporate healthy fats into your diet.
I've never heard of poached salmon before! What a great way to cook it. This looks so full of flavor and I've got to try this since we eat salmon all the time! Love the fresh herbs in here, too!
WHAT?!?! You're missing out, girl! I hope that you'll try it soon! 🙂
This looks heavenly! What a simple and delicious dinner ????????????
Thanks, Kristy! So fresh and delicious! 🙂
This was so fresh and moist! I used all of the herbs you recommended and we ate the thyme sprigs, dill and onion with the salmon— yum!! I did split the onion so it would cook with the salmon. I grated the garlic as well. The lemon and garlic was really lovely and the dish will be served more often in our house than all of the marinated and saucy salmon recipes just because it is so fresh! Thanks so much for reminding me of the beauty of poaching!!!
That's wonderful, Monica! Thank you! 🙂