Poached Salmon

This poached salmon recipe delivers tender, moist fish with a subtle, sophisticated flavor profile. By simmering the fillets in a mixture of dry white wine, water, and aromatics, you achieve a texture that is soft yet firm enough to hold its shape. The addition of lemon wedges and scallions provides a bright, fresh contrast to the rich salmon. It is an elegant yet simple dish perfect for weeknight dinners or light entertaining. The gentle cooking method ensures the salmon remains succulent, while the wine-poaching liquid adds depth without overpowering the natural taste of the fish. Serve warm or at room temperature for maximum versatility.

Cooking Method: Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 521.4

Dietary: Gluten-free

Description

This poached salmon recipe delivers tender, moist fish with a subtle, sophisticated flavor profile. By simmering the fillets in a mixture of dry white wine, water, and aromatics, you achieve a texture that is soft yet firm enough to hold its shape. The addition of lemon wedges and scallions provides a bright, fresh contrast to the rich salmon. It is an elegant yet simple dish perfect for weeknight dinners or light entertaining. The gentle cooking method ensures the salmon remains succulent, while the wine-poaching liquid adds depth without overpowering the natural taste of the fish. Serve warm or at room temperature for maximum versatility.

Ingredients

2 pound Salmon Fillets
1 cup Dry White Wine
4 wedge Lemon
4 stalk Scallions, chopped
2 tablespoon Butter
0.5 teaspoon Salt
0.25 teaspoon White Pepper

Directions

1
Prepare the salmon fillets by scraping away any white film on the skin side. Cut the fillets into 4 equal pieces, approximately 8 ounces each.
2
Scatter the chopped scallions evenly across the bottom of a large skillet that is wide enough to fit the salmon fillets in a single layer.
3
Butter one side of a piece of aluminum foil large enough to cover the skillet. Set aside.
4
Pour the dry white wine into the skillet and heat over medium heat until it reaches a gentle simmer.
5
Sprinkle the salmon fillets lightly with salt and white pepper.
6
Gently slip the seasoned salmon fillets into the simmering wine, skin side down if desired.
7
Add cold water to the skillet if necessary to partially submerge the fillets, ensuring they are not fully covered.
8
Place the aluminum foil over the skillet, buttered side down, so the buttered side touches the fish directly.
9
Simmer the salmon very gently for 8 to 10 minutes, or until the tops of the fillets are opaque and nearly firm to the touch.
10
Remove the skillet from the heat and let the salmon cool in the liquid for at least 10 minutes to finish cooking gently.
11
Using a large slotted spatula, carefully drain the fillets and transfer them to dinner plates.
12
Garnish with lemon wedges and serve warm or at room temperature.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 521.4kcal

% Daily Value *
Total Fat 29.5g46%
Saturated Fat 7.0g35%
Cholesterol 124.8mg42%
Sodium 136.3mg6%
Total Carbohydrate 1.6g1%
Dietary Fiber 0.0g0%
Sugars 0.4g
Protein 45.5g91%

* 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

Storage: Store leftover poached salmon in an airtight container in the refrigerator for up to 2 days. It can be served cold on salads or crackers.

Ingredient Substitution: If you prefer a non-alcoholic version, substitute the dry white wine with an equal amount of fish or vegetable broth.

Tip: The buttered foil helps to keep the top of the fish moist and prevents it from drying out during the poaching process.

Variation: Add thin slices of fennel or carrots to the skillet with the scallions for extra aroma and flavor.

Keywords: salmon, poached, fish, white wine, lemon, scallions, healthy, low carb, protein, dinner, easy, seafood, simmered, fillet, fresh, light, flaky, main course, weeknight, elegant

Read it online: https://www.chefs-mate.com/recipe/poached-salmon/