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I’m cooking salmon until Sunday, and Boiled Salmon It’s the fastest, easiest and trendiest.
Poaching is a cooking method in which food is submerged in a liquid (water, stock, milk, and wine are all popular) and lightly cooked.
poaching sound Pinky Fancy, I find the description interesting now because I find how simple it is.
- You can serve poached salmon at a dinner party and get the wow factor with less effort than you need Salmon Wellington or Stuffed Salmon.
- It doesn’t leave any lingering smells in your kitchen unlike other stovetop fish recipes such as black salmon.
- It cooks very quickly (we say 3 to 5 minutes for one fillet). You can have a healthy weeknight meal on a busy night.
- Poaching is healthy. You don’t need any oil and your salmon comes out nice and moist.
How to know when salmon is cooked
Poached salmon cooks quickly.
A single fillet will cook in just 3 minutes; larger fillets will be ready on the 15th.
- The best way to know if salmon is cooked is to use an instant-read thermometer such as This.
- For upgrades, I do not recommend this thermometer is enough (it’s very accurate and fast).
- Salmon is considered cooked at 145 degrees Fahrenheit. I take mine out at 135 and let it rest. The temperature will continue to rise as it sits.
When in doubt, check early. If you have poached salmon, it will taste dry.
How to Make Poached Salmon
To poach salmon, you need almost nothing but salmon fillets, water, and salt and pepper.
While you can make poached salmon with milk, I chose to use water for this easy recipe.
I treat my poaching liquid with a little vinegar, honey and plenty of fresh dill. Feel free to try other herbs.
these ingredients
- salmon. Salmon fillets are high in omega-3 fatty acids and lean protein, making them healthy and delicious. I like to use the poaching method with salmon because it makes the salmon very tender and moist.
- water. The easiest and most convenient liquid for poaching salmon.
- white vinegar. A little acidity in the poaching liquid.
- Honey. A touch of sweetness to balance the sourness.
- Salt. Salt helps impart flavor to the poaching liquid (and salmon).
- Dill. Fresh, with an almost citrus-like flavor, dill is a delicious addition to this poached salmon.
- peppercorns. Whole peppercorns add subtle spice to the poaching liquid.
- flying leaves. Another subtle ingredient that completes the dish. Bay leaves bring freshness and lightness to poaching liquids you don’t want to skip.
direction
- Whisk vinegar, honey and salt in a large saucepan.
- Add salmon. Pour in water until salmon is barely covered.
- Top with dill, peppercorns and bay leaves.
- Bring to a boil over medium-high heat, then cook for 2 minutes. Check the salmon for doneness and cook longer if needed. Remove salmon to a plate. Cover and rest for a few minutes, then enjoy!
storage tips
- storage. Refrigerate salmon in an airtight storage container for up to 2 days.
- reheat. Gently reheat leftovers in a skillet on the stovetop over medium-low heat or in the microwave. Alternatively, skip reheating and enjoy leftover salmon cold or at room temperature.
What to Serve with Poached Salmon
Recommended tools for making this recipe
best wok
Every kitchen needs a high-quality wok. This one has heat-resistant handles and is even oven safe.
Grab the pan, we have a plan.
It’s poached salmon time!
Frequently Asked Questions
Leftover salmon is a delicious addition to pasta (like Garlic Pasta).It can also be used to make Salmon Croquettes.
Yes, you can use different types of vinegar in this recipe. Swapping will change the flavor profile slightly, so be sure to use a complementary vinegar, such as apple cider vinegar or white wine vinegar.
- 2 spoon white vinegar
- 1 spoon Honey
- 2 teaspoon coarse salt
- 4 (6 ounces) center-cut salmon fillets on the skin
- 12 sprig fresh dill Serve with extra chopped dill
- 6 whole peppercorns
- 1 bay leaf
- cracked black pepper lemon wedges (for serving)
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Fill a frying pan wide enough to place the salmon in a single layer without overlapping the fillets, and high enough to cover the salmon with water about 1/4 of the way to the top. Add vinegar, honey and salt. Stir to combine.
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Carefully place the salmon fillets into the pan in a single layer. Add more water so they are barely covered.
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Sprinkle dill, peppercorns, and bay leaves over the top.
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Bring the water to a gentle boil over medium-high heat. Simmer salmon, adjusting heat as needed to maintain a steady simmer rather than a rapid boil. Cook for 2 minutes.
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Check the salmon’s temperature with an instant-read thermometer. It should be around 135 to 140 degrees F, no more (fish is considered cooked at 145 degrees F, but the temperature will continue to rise as it rests). Cook for another 1 to 2 minutes if needed. Do not overcook or your salmon will dry out.
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Using a wide spatula, gently lift the poached salmon from the water and place on a plate (discard the poaching liquid). Cover and rest for 4 minutes. Serve hot, sprinkled with additional chopped dill, crushed black pepper, and lemon juice as desired.
- storage: Refrigerate salmon in an airtight storage container for up to 2 days.
- reheat: Very gently reheat leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
Serve: 1(4 in total)Calories: 260kcalcarbohydrate: 4Gprotein: 34Gfat: 11GSaturated fat: 2GPolyunsaturated Fats: 4GMonounsaturated Fats: 4Gcholesterol: 94mgPotassium: 843mgfiber: 1Gsugar: 4GVitamin A: 117IUVitamin C: 1mgcalcium: twenty fourmgiron: 1mg
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