I’m convinced this poached salmon recipe makes some of the most tender, mouth-watering salmon. It’s also ridiculously easy!
Poaching is genuinely one of the best ways to cook salmon. Here’s my go-to recipe, which once you try it, I’m betting you’ll become just as obsessed as I am. And while we are on the subject, I also LOVE poached chicken and poached shrimp!
This salmon turns out incredibly moist, soft, and not at all fishy. It’s perfect for topping your favorite salad recipes, flaked over toast, on top of creamy polenta and grits, or with veggies like my favorite roasted broccolini.
Key Ingredients
- Salmon: I use salmon fillets around 1 inch thick (the thicker fillets stay more tender and succulent). 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.
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.
You’ll need a skillet with a lid for this recipe. The poaching liquid does not need to cover the salmon. The lid will trap all the moisture in the skillet and help to gently cook your salmon. As the fish cooks, the aromatics will infuse their flavor into the fish. I just love it!
Perfect Poached Salmon
- PREP
- COOK
- TOTAL
Poaching salmon is one of our favorite ways to cook salmon! It cooks quickly and stays moist, flaky, and tender. The aromatics (lemon, shallot, fennel, and dill) are optional but add lots of delicious flavor. You can use water, broth, or a combination of water and white wine for the poaching liquid. If you love this recipe, you may also love my poached chicken and poached shrimp!
Watch Us Make the Recipe
You Will Need
4 skin-on salmon fillets, 6 ounces each
1 cup water
1/2 cup white wine or broth
1 lemon, sliced
1 shallot, sliced
1 medium fennel bulb, sliced
6 sprigs fresh dill or other fine herb like parsley, cilantro or mint
Salt and fresh ground black pepper
Directions
1Make a bed of lemon slices, shallot, and fennel in the bottom of a wide skillet with a lid.
2Lightly season the salmon fillets with salt and pepper, then place them, skin side down, on the lemon slices, shallot, and fennel.
3Scatter fresh dill around the pan and on top of the salmon.
4Pour in the water and wine. The liquid does not need to cover the salmon. Since we are cooking it with the lid on, the salmon will poach, even if the liquid does not cover them.
5Place the skillet over medium-high heat and bring to a simmer. When the liquid is aggressively simmering, turn the heat to low and cover the skillet with its lid.
6Cook until an internal temperature thermometer reads between 125°F to 130°F or when you pierce the thickest part of the salmon with a fork, 5 to 12 minutes, depending on how thick the salmon fillets are. Serve.
- Storing
1Poached 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.
2To 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.
Adam and Joanne's Tips
- What to serve it with: Try salads like my broccoli slaw, kale salad, or a classic Caesar. Cucumber and salmon are meant for each other, so I love this creamy cucumber salad, zippy vinegar cucumber salad, or avocado and cucumber salad. This is also amazing, added to sandwiches and wraps. Consider this homemade pita, salad greens, and a drizzle of Tzatziki sauce!
- Skin-on fillets: The skin is much easier to remove after cooking, and it acts as a barrier for heat coming from below the fillets, protecting them from overcooking.
- Your poaching liquid does not need to cover the fish: Aim for the liquid to come about a quarter of the way up the sides of the salmon fillet. The gentle heat and the lid will create a steamy environment, poaching the salmon beautifully.
- Seasoning the salmon: I use a simple seasoning of salt and pepper or this seasoned salt and lightly sprinkle it on both sides of the fish. If you have a favorite seafood rub, feel free to add it.
- The nutrition facts provided below are estimates.
Nice to have found you guys, while looking for poached salmon recipe. I am giving a dinner party in the next few weeks, and I plan to serve “creamy garlic butter tuscan salmon”. However, I’ve decided to change the recipe to poach the salmon, instead. I will also have shrimp in the sauce so I will probably poach the shrimp as well and mix both of these. The sauce calls fo whiter wine, sun dried tomato strips, baby spinach,, shredded parmesan and and half and half. Can’t wait to mix your recipe with your method. Thank you, I just joined your site.
This salmon was moist and delicious! I would definitely make this again. We had it with the roasted potatoes, but I think other tubers would be a good addition, such as rutabagas, beets, etc. Yum!
So glad you gave the recipe a try! Thanks for coming back!
Going to try this tonight. Wish I had King Salmon but Copper River Red will have to do. I like the idea of using fennel. Thank you so much.
I’m in love with anything from Copper River, so I think you’ll be just fine 🙂
I’m excited to try this recipe. I’ve never poached salmon before. : )
Great dish! Great recipe! First time making salmon this way. Will definitely recommend this for anyone who likes food.
Wonderful, I am so happy you gave our recipe a try!
I am going to try this next week-it looks really yummy! But, one question: Can I cover the left over salmon with a seran wrap and put it in the fridge til the next day?
Absolutely.
So amazing!!! Delicious, moist and super easy. Extremely healthy! Thanks
Yay! We love this recipe. We are so happy you do too 🙂
This poached salmon recipe is out of this world! I’ve been fortunate to have fresh salmon almost all of my life (dad was a fisherman), and this recipe is the bomb! I will never cook salmon any other way. This is a must!
What a wonderful comment, Joan! Thank you SO much for coming back and letting us know. We are thrilled that you enjoy the recipe so much.
I try to eat salmon twice a week. I made this poached salmon last night and LOVED it! Best ever! Will always poach my salmon! Thank you for your delicious recipes!!
Yay! We are so happy that you loved it! 🙂
I will try it tonight. Looks perfect
You are going to love it 🙂
Oh Yeah! I poached a frozen salmon pattie in chicken broth & kale last night! Added it all to my gluten-free millet/rice ramen noodles … YUM!
Yum! Love the personal tweaks. So glad you enjoyed the recipe 🙂
That salmon looks delicious! I can’t wait to make that entire meal. Thanks for including sides that go with the main dish.
You are going to love those sides with the salmon. After you make it we would love to hear about it 🙂