Poached Salmon

Poached Salmon is a healthy and flavorful dish featuring tender salmon fillets gently cooked in a lemon, white wine, and herb poaching liquid. This easy salmon recipe highlights fresh dill, parsley, and garlic for a light, aromatic meal. Serve with lemon wedges and a drizzle of extra virgin olive oil for a simple, elegant dinner or lunch.

Ingredients

• 2 large lemons
• ½ cup white wine
• 1 shallot, thinly sliced
• 2 garlic cloves, minced
• 3 sprigs fresh parsley
• 3 sprigs fresh dill (or ½–1 teaspoon dried dill)
• 1½ pounds salmon fillet, cut into four portions
• Kosher salt, to taste
• Hojiblanca Spanish extra virgin olive oil, for drizzling (optional)

Instructions

1. Prepare the lemons: Zest and juice one lemon. Slice the second lemon into wedges or rounds for garnish and set aside.
2. Make the poaching liquid: In a large saucepan with a lid, combine white wine, lemon juice, shallot, garlic, 2 sprigs parsley, and 2 sprigs dill. Bring to a gentle simmer over medium heat.
3. Season the salmon: Pat the salmon dry and season both sides with kosher salt.
4. Poach the salmon: Place the salmon carefully into the simmering liquid. Reduce heat to maintain a gentle simmer, cover, and cook 5–8 minutes depending on thickness and desired doneness. (For tender, slightly rare salmon, 5 minutes is usually sufficient.) While cooking, chop the remaining sprig of parsley and dill.
5. Serve: Transfer salmon to individual plates. Spoon a little poaching liquid over each portion, then sprinkle with lemon zest, chopped parsley, and dill. Drizzle with extra virgin olive oil if desired. Serve immediately with lemon wedges on the side.

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Why You’ll Love This Recipe

Poached Salmon is a light, healthy, and flavorful dish that highlights the natural taste of the fish. The gentle poaching method keeps the salmon tender and moist, while fresh herbs and lemon create a bright, aromatic finish perfect for any meal.

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Tips

• Use fresh salmon for the best flavor and texture.
• Keep the poaching liquid at a gentle simmer; boiling can toughen the fish.
• Let the salmon rest for a minute after poaching to lock in moisture.
• Adjust cooking time based on thickness: thinner fillets need less time.

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Variations and Substitutions

• Herbs: Swap dill and parsley for tarragon, chives, or cilantro.
• Liquids: Replace white wine with vegetable broth, chicken stock, or water for an alcohol-free version.
• Add aromatics: Include slices of fennel, leeks, or capers in the poaching liquid for extra flavor.

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FAQs

Q: Can I poach salmon ahead of time?
A: Yes, it can be poached and chilled for later, but serve at room temperature or gently reheat to preserve texture.

Q: How do I know when the salmon is done?
A: Salmon should flake easily with a fork but still appear slightly translucent in the center for moistness.

Q: Can I freeze poached salmon?
A: Yes, wrap tightly and freeze up to 2 months. Thaw in the fridge before serving.

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Serving

Serve poached salmon on its own with fresh herbs and lemon or pair with roasted vegetables, steamed greens, or a light salad for a complete meal.

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Suggestions

• Garnish with extra lemon slices or microgreens for a fresh presentation.
• Drizzle high-quality extra virgin olive oil just before serving to enhance flavor.
• Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio for a refined touch.