Poached Salmon With Saffron Sauce Recipe

Name: Poached Salmon With Saffron Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅛ teaspoon crushed saffron thread (about 12 threads); 9 tablespoons unsalted butter, divided; ½ cup minced fennel bulb, fronds reserved; 1 large shallot, minced; 24 ounces skinless boneless Norwegian salmon fillets; kosher salt & freshly ground black pepper, to taste; 24 mussels; 1 cup white wine; 3 tablespoons dry white vermouth; 1 tablespoon minced fresh chives; 1 tablespoon minced fresh flat leaf parsley; 1 tablespoon minced fresh tarragon leaves

Servings: persons

⅛ teaspoon crushed saffron thread (about 12 threads)
9 tablespoons unsalted butter, divided
½ cup minced fennel bulb, fronds reserved
1 large shallot, minced
24 ounces skinless boneless Norwegian salmon fillets
kosher salt & freshly ground black pepper, to taste
24 mussels
1 cup white wine
3 tablespoons dry white vermouth
1 tablespoon minced fresh chives
1 tablespoon minced fresh flat leaf parsley
1 tablespoon minced fresh tarragon leaves

1
["Heat oven to 225.", "Combine saffron and 1 1/2 cups warm water in a small bowl; set aside.", "Grease a 10"" straight-sided skillet with 1 tablespoons butter.", "Arrange fennel and shallots in bottom of skillet.", "Season salmon with salt and pepper; arrange in skillet.", "Scatter mussels around filets; pour the reserved saffron liquid and the wine around the salmon.", "Cover and bring to a boil, reduce heat to medium-low, and cook until the mussels open, about 3 minutes.", "Remove pan from heat; set aside, covered, to let steam until salmon is cooked through, about 3 more minutes.", "Using a metal spatula, transfer fish and mussels to a baking sheet, and transfer baking sheet to oven.", "2.", "Return skillet to high heat; add vermouth and bring to a boil.", "Whisk in remaining butter 1 tablespoons at a time.", "Remove pan from heat and stir in chives, parsley, and tarragon.", "Season broth with salt.", "Divide fish and mussels between 4 bowls and spoon broth over top.", "Garnish fish with reserved fennel fronds."]

581

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: ⅛ teaspoon crushed saffron thread (about 12 threads), 9 tablespoons unsalted butter, divided, ½ cup minced fennel bulb, fronds reserved, 1 large shallot, minced, and more.

Yes, Poached Salmon With Saffron Sauce 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!

Poached Salmon With Saffron Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions