Name: Simple Poached Salmon
Prep time: 10 min
Total time: 25 min
Ingredients: 2 carrots, cut into 1-inch pieces; 1 celery stalk, cut into 1-inch pieces; 1 small onion, peeled and halved; 0.5 lemon, thinly sliced; Coarse salt; 4 skinless salmon fillets (6 ounces each and about 1 inch thick)

Prep Time:

10 mins

Total Time:

25 mins

Servings:

4

Simple, light meals are always popular, and our poached salmon recipe is no different. It’s perfect for a healthy weeknight meal, lunch leftovers, or when you’re having guests over for dinner. If you don’t know how to poach salmon, have no fear. Our technique is easy to learn, and is a quick way to cook salmon fillets perfectly every time. Poaching helps keep fish moist and tender, making it more difficult to overcook.

Perhaps the best part is that it takes far less time to prepare than you might think. The whole recipe comes together in under 30 minutes, but the fillets only take about 5 minutes to cook. Our recipe has a very light, bright flavor profile, but you can add whatever seasonings you’d like to amp up the flavor. Try throwing in some slices from a knob of ginger, or a few sprigs of fresh herbs, like dill, parsley, or thyme.

How to Poach Salmon:

Poaching is referred to as a moist cooking technique, where food is submerged (either fully or partially) in liquid and gently simmered until cooked through. It is an ideal cooking method for tender vegetables and lean proteins because it keeps the food from drying out as quickly as you might see when sautéing, roasting, or broiling.

For our recipe, we fully submerge the salmon fillets in broth so that they cook evenly without having to flip the fish. Salmon is delicate, so we like to cook it undisturbed to maintain the shape of the fillets.

The Poaching Liquid:

The most common poaching liquid you see in recipes is either water or broth. For even richer flavor, sometimes food is poached in fat, like olive oil or melted butter.

For this poached salmon recipe, you could also poach in a mixture of broth and clam juice. Try adding a splash of white wine for even more flavor.

How to Tell When Poached Salmon Is Done:

The best way to tell when poached salmon is properly cooked is to gently press down against the top of the fillet with a fork. When the fillet separates easily into flakes, that means it's ready.

You can also slide a thin-bladed paring knife into the center of a filet and hold it there for about five seconds. When you touch the blade, it should feel hot to the touch, meaning the fish is cooked through in the center.

Ingredients

2 carrots, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
1 small onion, peeled and halved
½ lemon, thinly sliced
Coarse salt
4 skinless salmon fillets (6 ounces each and about 1 inch thick)

Directions

Simple Poached Salmon Ingredients — Grant Webster

Simmer poaching liquid:

In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.

Grant Webster
Add salmon to poaching liquid:

Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer.

Grant Webster
Cook salmon:

Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets).

Grant Webster

Grant Webster
Remove and serve:

Using a wide slotted spatula, remove salmon from liquid.

Grant Webster

What to Serve With Poached Salmon:

Poached salmon is a light protein that pairs well with many side dishes:

Lightly steamed vegetables, like asparagus, green beans, or carrots.
Crunchy green salad with a zippy vinaigrette.
Tender baked sweet potato.
Buttered orzo, rice, or other grains.

Storing Poached Salmon

To store poached salmon, let the fish cool completely, then place it in an airtight container and refrigerate for up to three days. To keep it as moist as possible, add a ladle or two of the poaching liquid to the container.

Poached salmon can be served cold from the refrigerator or gently reheated and eaten warm. To reheat, bring about 1 inch of water to a simmer in a large pot fitted with a steamed basket. Add your salmon fillets, cover the pot, and simmer for 5 to 10 minutes, just until warmed through.

Frequently Asked Questions

Is poaching the same as boiling?

No. Poaching is a more gentle way to cook food. The liquid should never come to a rapid boil, and should remain at a bare simmer.

What fish are good for poaching?

Meaty, hearty fish like salmon, halibut, and trout hold up well to the poaching technique. Whichever fish you poach, opt for fillets on the thicker side (about 1-inch thick).

Can I poach frozen fish?

Yes. Frozen fish will take a few more minutes to cook, but since poaching is such a gentle technique, the center of the fish will cook properly without overcooking the rest of the fillet.

Can you overcook poached salmon?

Yes. While it's more difficult to overcook salmon when poaching, it does take less time than one may think for the fish to cook through. As soon as the salmon starts to look pale pink all over, it's time to test for doneness.