Perfect Poached Salmon

This amazing poached salmon recipe makes the most tender, mouth-watering salmon you’ll ever have. It’s also easy and practically no-fail. This is truly one of the best ways to cook salmon.

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I can’t stop making this poached salmon recipe, and I know the moment you try it, you’ll feel the same way. Poaching salmon is so easy to do.

Poached salmon with water, salt, and pepper is delicious, but I love using my favorite aromatic poaching liquid (shared below). Enjoy your salmon on salads, flaked over toast, with creamy grits, or serve with roasted veggies.

Key Ingredients

• Salmon: I use salmon fillets around 1 inch thick because thicker fillets will stay more tender and succulent when poached. I also like fattier varieties of salmon, such as King, Coho, and Sockeye. We also love Steelhead in this recipe (similar to Atlantic salmon).
• Wine or broth: I use a combination of wine and water for this poached salmon recipe. A splash of white wine adds a lovely flavor. I’ve even used leftover Lillet Blanc with excellent results (I usually have it on hand to make this French onion soup)! If you’re out of wine, broth is a delicious substitute. Vegetable broth or a light chicken broth works well, and seafood stock is even better.
• Lemon: Sliced lemon is the classic choice for poaching salmon. Try limes or oranges for a fun twist.
• Shallot: I prefer shallots over onion for poaching. They have a gentle sweetness that works well with the salmon. Smashed garlic cloves or sliced sweet onion are great alternatives.
• Fennel: My favorite aromatic for salmon! Fresh fennel adds a lovely licorice flavor. I wish more people cooked with fennel. If you’re feeling fancy, toss some extra fennel into your cart to make our fennel and apple salad (it pairs perfectly with this poached salmon).
• Fresh dill: Dill and salmon are a match made in heaven! I like scattering a lot of fresh dill into the pan. Other herbs like thyme, bay leaf, mint, and parsley are all great options.

How to Poach Salmon

Poaching is one of the best ways to make salmon, especially if you want moist and tender results. The same is true for chicken breasts and shrimp! To poach salmon, place seasoned salmon fillets in a skillet on top of a bed of aromatics, such as lemon slices and shallots.

I keep the skin on my salmon fillets. The skin is much easier to remove after cooking and is a barrier to heat from below, protecting the salmon from overcooking.

Add liquid (white wine or broth), and bring to a simmer. Cover your skillet with a lid, reduce the heat to low, and allow the salmon fillets to poach until they flake easily with a fork.

Storing Poached Salmon

Poached salmon lasts in an airtight container in the fridge for up to 4 days or frozen for up to 1 month. Thaw frozen poached salmon in the refrigerator overnight before reheating.

To reheat poached salmon, place it in an oven-safe dish. Add a splash of water or broth for extra moisture. Cover the dish with aluminum foil to prevent drying. Bake for about 15 minutes, or until the salmon reaches an internal temperature of 125°F to 130°F.

What to Serve with Poached Salmon

Poached salmon is fantastic on salads! Try it with broccoli slaw, kale salad, or a classic Caesar. I often serve it next to roasted veggies. I especially love this roasted zucchini with feta and crispy roasted potatoes. For a fresh veggie side, try cucumber (cucumber and salmon are amazing together). I love this creamy cucumber salad.

Poached salmon can also be added to sandwiches and wraps. Consider this homemade pita, salad greens, and a drizzle of Tzatziki sauce!

For something more luxurious, add your salmon fillet to the top of a bowl of creamy homemade grits.