Poached Salmon
Servings: 4 filets
Calories: 253cal
Equipment
- Large skillet with lid
- Vinyl gloves for handling raw salmon
Ingredients
- 1 ½ 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
- ½ Tablespoon minced garlic
- 1 Tablespoon liquid smoke
Instructions
- 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.
Nutrition
Serving: 1filet | Calories: 253cal | Carbohydrates: 3g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 670mg | Potassium: 902mg | Fiber: 1g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg
