Poached Salmon

Delicate and bright tasting, this is also really reasy to make. A number of sauces will also go well with this: hollandaise, dill-yogurt, dill-mustard, etc. 


  • 2 lemons, one sliced for poaching and the other quartered for squeezing on top
  • 1  shallot,  sliced
  • 3 to 4 sprigs tender fresh herbs (dill, parsley, cilantro, tarragon, etc)
  • ½ cup white wine
  • ½ cup water
  • 4 8-oz salmon portions
  • kosher salt and freshly ground black pepper, to taste


  1. Simmer the lemon, shallot,  herbs, wine, and water in a large pan over medium heat.
  2. Place the salmon skin side down in the pan, season with salt and pepper and cover. Poach for 5 minutes or so. You still want the center to be red and only just starting to flake. About 120 degrees if you're using a meat thermometer. 
  3. Remove salmon from the pan, garnish with fresh herbs and a squeeze of lemon.