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.
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.
Notes
Salmon is done cooking when it reaches an internal temperature of 145F on an instant read thermometer that's been inserted into the thickest part of the filet.
We used Sockeye salmon which is thinner than other salmon varieties. For regular salmon increase cooking time to 5 minutes.
Store leftovers in an air-tight container kept in the refrigerator for 2-3 days.