Poached Salmon

This garlic and herb Poached Salmon is a healthy, easy dinner recipe that comes together in less than 30 minutes! With white wine, lemon, dill, parsley, thyme, and garlic, the simple and fresh salmon fillets are perfect every time. Serve the fish with rice, a crusty loaf of bread, a crisp green salad, asparagus, or roasted potatoes!

Poached Salmon Recipe

Poached salmon might not sound exciting, but this recipe is such a beautiful surprise! 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 salmon in the summer and our favorite 4-ingredient roasted salmon in the winter.

But no more! This easy poached salmon recipe deserves its own moment in the spotlight. It’s light, fresh, and packed full of flavor!

What is Poached Salmon?

The term “poached salmon” refers to 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, tastes fancy enough for entertaining, and is also quick enough for a busy weeknight!

Is poached salmon healthy?

Yes, this recipe is very good for you! It’s high in protein, low in carbs and sugar, and a great way to incorporate healthy fats into your diet.

Ingredients

This is a quick overview of the ingredients that you’ll need to make poached salmon. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

• White wine: pick a dry white wine, such as Pinot Grigio, Chardonnay, or Sauvignon Blanc
• Water: extra cooking liquid for poaching.
• Lemon: adds bright, acidic flavor.
• Onion: for savory flavor.
• Dill, parsley and thyme: always use fresh herbs, when available.
• Garlic and salt: for even more flavor!
• Fresh salmon fillet: skin removed, cut into smaller pieces.

Can you poach salmon with the skin on?

Yes, you can. It’s not my preference, since the skin doesn’t crisp up in the poaching liquid in the same way that it does when you roast or grill the fish. That said, if you don’t mind the fatty poached skin, feel free to leave it on.

How to Poach Salmon

Poaching salmon is really simple! Just cook the fish in a pan of liquid (white wine and water, in this case) that is infused with tons of fresh ingredients.

1. Combine wine, water, lemon, onion, dill, parsley, thyme, garlic and salt in a large skillet or saucepan.
2. Bring the liquid to a boil, then simmer over low heat.
3. Add the salmon to the simmering liquid, cover, and cook for just 5-8 minutes.
4. Use a fish spatula to remove the salmon from the liquid. You can serve the fish warm, at room temperature, or you can wait and serve the salmon cold.

What to Serve with Poached Salmon

Wondering what goes with this poached salmon recipe? Any of the following easy sides will be perfect:

• Green Salad with Red Wine Vinaigrette, House Salad with Candied Pecans, or Caesar Salad
• Cucumber Dill Salad
• Sautéed Asparagus with Lemon, Garlic and Almonds or Roasted Asparagus
• Rice Pilaf
• Rosemary Roasted Potatoes, Sour Cream and Chive Mashed Potatoes, Twice Baked Potatoes, Au Gratin Potatoes, or Aunt Bee’s Cheesy 3-Ingredient Potato Casserole
• Crusty French baguette or No-Knead Dutch Oven Bread
• Flaky Biscuits, Southern Buttermilk Biscuits, Aunt Bee’s 3-Ingredient Buttermilk Biscuits or Drop Biscuits
• 3-Ingredient Sour Cream Muffins
• Skillet Cornbread, Honey Cornbread or Corn Muffins
• Southern Macaroni Salad, Classic Pasta Salad or Shrimp Pasta Salad
• Coleslaw or Vinegar Coleslaw
• Roasted Green Beans, Sauteed Green Beans or Southern-Style Green Beans
• Roasted Broccoli
• Sauteed Spinach, Spinach Casserole, or Creamed Spinach
• Creamed Peas
• Tomato Salad

Make Ahead

Poached salmon can be made ahead for convenience. 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.

Storage

Store leftover poached salmon in an airtight container in the fridge for 1-2 days.

Can I freeze poached salmon?

Yes! Cooked salmon can be frozen for four to six months, according to the U.S. Food and Drug Administration. Thaw cooked salmon in the refrigerator or immersed in cold water. Use cooked, thawed salmon in salads or as a substitution for canned salmon in casseroles, pasta dishes, sandwiches or wraps.

How to Reheat

To reheat poached salmon, 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 gently warm the salmon in a 275°F oven for about 15 minutes.

Recipe Variations

• 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. Other good options include basil, chives, rosemary, or oregano.
• Use other aromatics in the poaching liquid, such as celery, black peppercorns, or even sweet carrots.
• Finish it with a Dijon Cream Sauce. This mustard sauce combines the zesty, creamy flavors of Dijon mustard, sour cream, mayonnaise, and herbs.
• Dollop this light, fresh dill sauce on each piece of salmon.
• A pat of butter on top of the warm fish adds richness and flavor!

Tips for the Best Poached Salmon Recipe

• How to 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.
• How much salmon per person? On average, each person will eat about ½ pound of raw salmon (or about 6 ounces of cooked salmon).
• How to Decorate Poached Salmon: To make the salmon look pretty, I like to garnish the cooked fish with a slice of fresh lemon or a squeeze of lemon juice and some fresh herbs. Bonus — these fresh ingredients add extra flavor, too!
• Taste and season with kosher salt and black pepper, if desired.

More Easy Salmon Recipes to Try

• Perfect Grilled Salmon
• Sheet Pan Dinner: Maple-Glazed Salmon with Sweet Potatoes
• Oven Poached Salmon
• Salmon Marinade with Lemon, Garlic and Herbs
• Blackened Salmon
• Teriyaki Salmon
• Salmon Burgers
• Baked Salmon Fillet
• Easy Salmon Patties {a great way to use up leftovers!}

Poached Salmon

5 from 1 vote

Prep: 10 minutes minutes

Cook: 15 minutes minutes

0 minutes minutes

Total: 25 minutes minutes

Servings 2 - 3 servings

Calories 371 kcal

This garlic and herb Poached Salmon is a healthy and easy dinner that comes together in less than 30 minutes!

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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 to 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.
• How much salmon per person? On average, each person will eat about ½ pound of raw salmon (or about 6 ounces of cooked salmon).
• How to Decorate Poached Salmon: To make the salmon look pretty, I like to garnish the cooked fish with a slice of fresh lemon or a squeeze of lemon juice and some fresh herbs. Bonus -- these fresh ingredients add extra flavor, too!
• Taste and season with kosher salt and black pepper, if desired.

Recipe adapted from The Martha Stewart Cookbook.

Keyword: how to poach salmon, poached salmon, poached salmon recipe

Course: Dinner

Cuisine: American

Author: Blair Lonergan

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