How to Cook Poached Salmon

Written by marie price
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Poaching is a delicious, healthy method of cooking that showcases the natural flavour and texture of salmon. Poaching is done by gently simmering the fish in a liquid until it is cooked through. This way of cooking is fast and versatile, making it an excellent method for a weeknight dinner. You can use any liquid to poach the salmon, but a slightly acidic white wine highlights the flavours of the fish best. Add fresh herbs and fragrant vegetables to the broth for more flavour.

Skill level:

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Things you need

  • 1 tbsp butter
  • 4 cups dry white wine
  • 4 tbsp sliced onions
  • 2 tbsp crushed garlic
  • 4 sprigs fresh dill
  • 1 tsp salt
  • 1 tsp pepper
  • 4 salmon fillets
  • Large saut� pan
  • Slotted spatula

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    Poach the Salmon

  1. 1

    Grease the pan thoroughly with the butter. Place the pan over medium-low heat.

  2. 2

    Cook the onions and garlic for 2 minutes, until they are fragrant. Add the white wine, fresh dill, salt and pepper. Simmer the liquid for 5 minutes, but do not bring to a boil.

  3. 3

    Add the fish to the pan, spooning the white wine over the fillets. Cook the fish for 10 minutes, until it is firm and opaque.

  4. 4

    Remove the salmon from the pan with a slotted spatula. Gently set the fillets onto plates for serving.

Tips and warnings

  • Substitute chicken broth, orange juice or champagne for the white wine.
  • Serve the poached salmon with rice, potatoes, asparagus or broccoli.

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