Poached Salmon
Poaching salmon in white wine with onions, garlic and fresh herbs makes the fish so juicy, tender and full of flavor. It’s easy, delicious and healthy too.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Entree
Ingredients
Scale
- 12–16 oz salmon, 6-8 oz fillets each, skin removed
- salt, ground black pepper, to taste
- parsley stems
- 1–2 dry bay leaves
- 1 onion, sliced into 1/2 inch circles
- 2–4 garlic cloves, smashed
- 1/4 cup white wine
- 1/4 cup water
- lemon, to serve with the salmon
- chopped fresh herbs, to serve with the salmon, optional
Instructions
- Season the salmon with salt and ground black pepper on both sides.
- Place a layer of onions on the bottom of a skillet. Top with the parsley stems. Add the garlic cloves, bay leaves, the white wine and water.
- Place the fish on top of the onions and parsley. The liquid should barely be touching the fish.
- Bring the liquid to a boil and then reduce to a simmer.
- After the liquid comes to a boil, cook the fish covered, at a low simmer, for 5-8 minutes, until the fish reaches a temperature of 130-135 degrees Fahrenheit on an instant read thermometer.
- Serve the fish with lemon juice and garnished with fresh herbs, such as dill and/or parsley.
Notes
You can cook more than 2 fillets, as many as will fit in your skillet, using the same amount of ingredients and the same timing.