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Poached Salmon

Poached Salmon
Written by lucywg

Poached Salmon is a typical recipe for those who love clean, flavoured fish accompanied by a sauce. The best sauce to serve with poached salmon is of course Hollandaise Sauce. One thing to remember is to remove the skin before poaching. You can crisp it up in a frying pan with a little oil should you wish. Most salmon fillets take a matter of minutes to poach. Adding a glass of white wine gives the salmon a lovely delicate perfume without the kick of alcohol. Serve with a delicate salad during the summer or with boiled potatoes and seasonal greens during the colder months. Regardless of the time of year always serve Hollandaise Sauce.

Poached Salmon

Poached Salmon

A simple fast method to prepare salmon ready for a beautiful sauce.
4.92 from 62 votes
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Course: Main Dish
Cuisine: British
Keyword: Seafood
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 286kcal



  • Sprinkle the salmon fillets with a little salt.
  • Put the wine, water, dill, parsley and shallots or onions in a sauté pan, and bring to a simmer on medium heat.
  • Place salmon fillets, skin-side down on the pan. Cover.
  • Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired done-ness.
  • Serve sprinkled with freshly ground black pepper and a slice or two of lemon.


Sodium: 113mg | Sugar: 0.2g | Potassium: 30mg | Cholesterol: 161mg | Calories: 286kcal | Monounsaturated Fat: 0.001g | Polyunsaturated Fat: 0.0001g | Saturated Fat: 2g | Fat: 8g | Protein: 44g | Carbohydrates: 1g