Poached Salmon

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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.


  • 1216 oz salmon, 6-8 oz fillets each, skin removed
  • salt, ground black pepper, to taste
  • parsley stems
  • 12 dry bay leaves
  • 1 onion, sliced into 1/2 inch circles
  • 24 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


  1. Season the salmon with salt and ground black pepper on both sides.
  2. 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.
  3. Place the fish on top of the onions and parsley. The liquid should barely be touching the fish.
  4. Bring the liquid to a boil and then reduce to a simmer.
  5. 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. 
  6. Serve the fish with lemon juice and garnished with fresh herbs, such as dill and/or parsley. 


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. 

Keywords: salmon, healthy salmon recipe, poached salmon, steamed salmon, salmon with white wine onions garlic and parsley