Poached Salmon Recipe

Name: Poached Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions, quartered; 3 celery ribs with leaves, cut into 1-inch pieces; 2 carrots, cut into 1-inch pieces; 6 parsley sprigs; 10 black peppercorns; 2 bay leaves; 1 teaspoon salt; 3 cups water; 3 (8-ounce) bottles clam juice; 2 cups dry white wine; 1 (8-pound) salmon, dressed; Garnishes: Cucumber slices, lemon slices, and sprigs of fresh dill

Servings: persons

2 medium onions, quartered
3 celery ribs with leaves, cut into 1-inch pieces
2 carrots, cut into 1-inch pieces
6 parsley sprigs
10 black peppercorns
2 bay leaves
1 teaspoon salt
3 cups water
3 (8-ounce) bottles clam juice
2 cups dry white wine
1 (8-pound) salmon, dressed
Garnishes: Cucumber slices, lemon slices, and sprigs of fresh dill

1
Combine first 10 ingredients in a fish poacher.* Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Cool to room temperature; strain reserving liquid. Discard solids. Return liquid to poacher.
2
Remove the head, tail, and fins from salmon. Wrap fish in cheesecloth; tie ends with string. Place fish in poaching liquid; add water to cover by 1 to 1 1/2 inches. Cover and bring to a simmer; simmer 20 minutes. Remove from heat, leaving fish in liquid for 15 minutes. Remove fish from liquid. Cool. Cover and refrigerate for 8 hours.
3
Remove cheesecloth. Remove and discard skin. Place fish on a platter, and garnish with cucumber slices, lemon slices, and fresh dill. Serve with Cucumber-Dill Sauce, Watercress Sauce, and Aioli.
4
*A large oval roasting pan may be used.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 medium onions, quartered, 3 celery ribs with leaves, cut into 1-inch pieces, 2 carrots, cut into 1-inch pieces, 6 parsley sprigs, and more.

Yes, 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.

Poached Salmon

How did you like this recipe?

Frequently Asked Questions