Perfect Poached Salmon Recipe

I’m convinced this poached salmon recipe makes some of the most tender, mouth-watering salmon. It’s also ridiculously easy!

Poaching is genuinely one of the best ways to cook salmon. Here’s my go-to recipe, which once you try it, I’m betting you’ll become just as obsessed as I am. And while we are on the subject, I also LOVE poached chicken and poached shrimp!

This salmon turns out incredibly moist, soft, and not at all fishy. It’s perfect for topping your favorite salad recipes, flaked over toast, on top of creamy polenta and grits, or with veggies like my favorite roasted broccolini. It’s also incredible with a spoonful of hollandaise sauce or this dill sauce.

Key Ingredients

• Salmon: I use salmon fillets around 1 inch thick (the thicker fillets stay more tender and succulent). I also like fattier varieties of salmon, such as King, Coho, and Sockeye. We also love Steelhead in this recipe (similar to Atlantic salmon).
• Wine or Broth: I use a combination of wine and water for this recipe. A splash of white wine adds a lovely flavor. I’ve even used leftover Lillet Blanc with excellent results (I usually have it on hand to make this French onion soup)! If you’re out of wine, broth is a delicious substitute. Vegetable broth or a light chicken broth works well, and seafood stock is even better.
• Lemon: Sliced lemon is the classic choice for poaching salmon. Try limes or oranges for a fun twist.
• Shallot: I prefer shallots over onion for poaching. They have a gentle sweetness that works well with the salmon. Smashed garlic cloves or sliced sweet onion are great alternatives.
• Fennel: My favorite aromatic for salmon! Fresh fennel adds a lovely licorice flavor. I wish more people cooked with fennel. If you’re feeling fancy, toss some extra fennel into your cart to make our fennel and apple salad (it pairs perfectly with this).
• Fresh dill: Dill and salmon are a match made in heaven! I like scattering a lot of fresh dill into the pan. Other herbs like thyme, bay leaf, mint, and parsley are all great options.

Find the full recipe with measurements below.

How to Poach Salmon

Tip 1: Keep the skin on. I keep the skin on my salmon fillets. The skin is much easier to remove after cooking and is a barrier to heat from below, protecting the salmon from overcooking.

Tip 2: Use a skillet with a lid. You’ll need a skillet with a lid for this recipe. The poaching liquid does not need to cover the salmon. The lid will trap all the moisture in the skillet and help to gently cook your salmon. As the fish cooks, the aromatics will infuse their flavor into the fish. I just love it!

Serving Suggestions

This salmon is fantastic on salads. Try salads like my broccoli slaw, kale salad, or a classic Caesar. Cucumber and salmon are meant for each other, so I love this creamy cucumber salad, zippy vinegar cucumber salad, or avocado and cucumber salad.

This is also amazing, added to sandwiches and wraps. Consider this homemade pita, salad greens, and a drizzle of Tzatziki sauce! Leftover poached salmon would also be lovely in our salmon patties recipe (which usually calls for canned salmon).

More Light Seafood Dishes