Poached Salmon

Name: Poached Salmon
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Ingredients: 1 1/2 pounds salmon; 1 Tablespoon dried dill (or a sprig of fresh dill); 1 small shallot (sliced); 1 cup water; 1 Tablespoon lemon juice; 1 teaspoon salt; 1 teaspoon black peppercorns; 1/2 Tablespoon minced garlic; 1 Tablespoon liquid smoke

Author by Chef Antoine Davis on June 27, 2022 Updated on June 23, 2024

5 from 4 votes

Supple, flaky poached salmon cooks quickly in a pan of boiling water, mingling with the flavors you introduce it to. It's one of the healthiest methods of preparing salmon as there's no butter or oil involved.

Cook Time 3

Total Time 8

Jump to Recipe

This easy poached salmon recipe yields tender, flaky filets of salmon ready in 8 minutes total from start to finish!

Why this recipe works

Supple, flaky poached salmon cooks quickly in a pan of boiling water, mingling with the flavors you introduce it to. Poaching is a good approach to use on foods that are easily overcooked, especially if you’re looking to retain moisture. Plus, it’s one of the healthiest methods of preparing salmon as there’s no butter or oil involved.

Poached salmon is a versatile dish that you can season however you’d like. It’s also ideal for whipping together salmon salad (like tuna salad) and fish cakes.

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Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SALMON – We used Sockeye salmon which is thinner than other salmon varieties. For regular salmon increase cooking time to 5 minutes.

How to Make Poached Salmon

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Place all ingredients except for the salmon into a large skillet. Bring to a boil over medium high heat.
Add salmon to boiling water mixture. Reduce heat to medium and cook, covered, for 2-3 minutes.
Turn off heat. Use a fish turner spatula to lift the poached salmon out to a platter or plate.

Frequently Asked Questions & Expert Tips

At what temperature is salmon done cooking at?

Salmon is considered cooked when it reaches 145F on an instant-read thermometer that’s been inserted into the thickest part of the filet.

How do I store leftovers?

Store leftover poached salmon in an air-tight container kept in the refrigerator for 2-3 days.

Should I leave the skin on salmon when poaching?

Yes, ideally you should leave the skin on the salmon when poaching. Leaving the skin on allows you to easily remove the salmon once it’s done cooking without it falling apart into chunks. You can remove the skin after poaching if desired.

4 filets of Poached Salmon on wooden board

Serving Suggestions

Poached salmon pairs well with steamed or roasted vegetables like potatoes, carrots, broccoli, green beans, or asparagus but also makes a delicious mix-in for fresh salads and for serving alongside rice.

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About
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Chef Antoine Davis

Head Chef at Amanda's Cookin'

Chef Antoine Davis has been making delicious food since he was a young man. He loves to experiment with flavors and textures and create dishes that everyone will enjoy. His love for cooking shines through every recipe he develops.