Name: Perfect Poached Salmon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 4
Cuisine: Mediterranean
Ingredients: 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

Perfect Poached Salmon

PREP 5min
COOK 10min
TOTAL 15min

Poaching salmon is one of our favorite ways to cook salmon! Poached salmon 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.

Serves 4

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

Make a bed of lemon slices, shallot, and fennel in the bottom of a wide skillet with a lid.

Lightly season the salmon fillets with salt and pepper, then place them, skin side down, on the lemon slices, shallot, and fennel.

Scatter fresh dill around the pan and on top of the salmon.

Pour 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.

Place 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.

Cook 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.

Adam and Joanne's Tips

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.

NUTRITION PER SERVING: Serving Size 1 fillet / Calories 280 / Total Fat 10.1g / Saturated Fat 2.2g / Cholesterol 76.5mg / Sodium 203.6mg / Carbohydrate 2.6g / Dietary Fiber 0.8g / Total Sugars 1.1g / Protein 37.1g

AUTHOR:Adam and Joanne Gallagher

The full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/62754/poached-salmon/