Cold Poached Salmon Recipe

Name: Cold Poached Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups dry white wine; 1 small onion, chopped; 3 celery ribs, chopped; 1 tablespoon whole black peppercorns; 3 parsley sprigs; One 3-pound fillet fatty salmon, pin bones removed; 6 thin lemon slices, for garnish; 12 thin cucumber slices, for garnish; 2 cups plain Greek yogurt; 1/3 cup finely diced seeded cucumber; 1/4 cup finely diced red onion; 1 garlic clove, minced; 2 tablespoons fresh lime juice; 3 tablespoons minced capers; 3 tablespoons minced cilantro; 3 tablespoons minced dill; 1 tablespoon ground cumin; Kosher salt; Freshly ground white pepper

Servings: persons

3 cups dry white wine
1 small onion, chopped
3 celery ribs, chopped
1 tablespoon whole black peppercorns
3 parsley sprigs
One 3-pound fillet fatty salmon, pin bones removed
6 thin lemon slices, for garnish
12 thin cucumber slices, for garnish
2 cups plain Greek yogurt
1/3 cup finely diced seeded cucumber
1/4 cup finely diced red onion
1 garlic clove, minced
2 tablespoons fresh lime juice
3 tablespoons minced capers
3 tablespoons minced cilantro
3 tablespoons minced dill
1 tablespoon ground cumin
Kosher salt
Freshly ground white pepper

1
prepare the salmon In a fish poacher or a pot large enough to hold the salmon, combine the wine, onion, celery, peppercorns and parsley.
2
Add 3 inches of water and bring to a boil.
3
Add the salmon fillet (it should be fully submerged) and bring the water to a simmer.
4
Cover and simmer gently over low heat until the salmon is just cooked through, about 8 to 9 minutes.
5
Turn off the heat and let stand for 5 minutes.
6
meanwhile, make the raita In a medium bowl, combine all of the ingredients and mix well.
7
meanwhile, make the raita Using 2 spatulas, carefully transfer the salmon fillet to a large platter.
8
Dab off any white bits and let stand at room temperature for 15 minutes.
9
Cover loosely with plastic wrap and refrigerate until cool.
10
meanwhile, make the raita Garnish the salmon with the lemon and cucumber slices and serve with the raita.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 cups dry white wine, 1 small onion, chopped, 3 celery ribs, chopped, 1 tablespoon whole black peppercorns, and more.

Yes, Cold Poached Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cold Poached Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions