Poached Salmon With Hollandaise Sauce

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Servings: 4 Difficulty: Intermediate
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A classic preparation featuring tender, herb-infused salmon steaks topped with a rich, velvety lemon-butter sauce.
Poached Salmon With Hollandaise Sauce recipe image
Poached Salmon With Hollandaise Sauce recipe image
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Poached Salmon With Hollandaise Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 801.4

Description

This elegant dish features salmon steaks gently poached in a fragrant broth of water, lemon, onion, parsley, and bay leaf, ensuring the fish remains moist and delicately flavored. The poaching liquid infuses the salmon with subtle herbal notes without overpowering its natural taste. The star of the meal is the homemade Hollandaise sauce, a luxurious emulsion of egg yolks, lemon juice, and butter that adds a creamy, tangy richness to every bite. Perfect for special weeknight dinners or entertaining, this recipe balances simplicity with sophistication. The contrast between the flaky, tender salmon and the smooth, warm sauce creates a satisfying texture and complex flavor profile that is both comforting and refined.

Ingredients

Directions

  1. In a 12-inch skillet, combine water, salt, peppercorns, lemon slices, parsley sprigs, sliced onion, and bay leaf.
  2. Bring the mixture to a boil over medium-high heat.
  3. Reduce heat to low, cover, and simmer for 5 minutes to infuse the flavors.
  4. Gently place the salmon steaks into the skillet, adding more water if necessary to fully cover the fish.
  5. Bring the liquid back to a gentle boil, then immediately reduce the heat to low.
  6. Simmer uncovered for 12 to 15 minutes, or until the fish flakes easily with a fork.
  7. While the salmon cooks, prepare the Hollandaise sauce by stirring egg yolks and lemon juice vigorously in a 1 1/2-quart saucepan.
  8. Add 1/4 cup of firm butter to the egg mixture and stir over very low heat, stirring constantly, until the butter is melted.
  9. Continue stirring constantly and add the remaining butter slowly, ensuring it melts gradually to thicken the sauce without curdling.
  10. Once the sauce is thickened and smooth, remove from heat.
  11. Serve the poached salmon steaks hot, topped with the warm Hollandaise sauce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 801.4kcal
% Daily Value *
Total Fat 34.8g54%
Saturated Fat 8.0g40%
Cholesterol 124.8mg42%
Sodium 5033.2mg210%
Total Carbohydrate 82.8g28%
Dietary Fiber 31.5g126%
Sugars 2.7g
Protein 61.3g123%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use firm butter for the Hollandaise sauce; do not substitute with margarine.

If the Hollandaise sauce becomes too thick, stir in a small amount of hot water to reach the desired consistency.

To prevent curdling, ensure the butter melts slowly while stirring vigorously.

Leftover Hollandaise sauce can be covered and refrigerated. To reheat, stir in a small amount of hot water to restore texture.

Ensure salmon steaks are about 1 inch thick for even cooking.

Keywords: salmon, poached, hollandaise, sauce, fish, lemon, butter, egg yolks, dinner, seafood, classic, easy, healthy, protein, flaky, rich, creamy, herbs, parsley, onion
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