Recipes » Easy Weeknight Dinners » Simple Poached Salmon Recipe

Simple Poached Salmon Recipe

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5 from 24 votes

This simply delicious poached salmon seems fancy, but is actually so fast and easy. It’s perfect for entertaining in a pinch or a quick weeknight dinner, served warm or chilled. Even make it ahead!

Poached salmon seems swanky and elegant, but it’s really SO quick and easy to make. Poached salmon is also extra moist and tender, because it’s cooked in liquid!

Enjoy it warm or chilled, make it ahead or serve it right away – poaching is such a versatile method of cooking salmon.

Serve your poached salmon as-is, chilled in a Green Goddess Salad or Salmon Salad.

Poached Salmon Recipe Video

Poached Salmon Ingredients

  • Salmon fillet(s) – I recommend fresh salmon fillets. You can use whatever amount (weight) needed that fits in a baking dish.
  • Dry white wine OR lemon juice – I love dry white wine OR lemon juice to add flavor to your poached salmon…whatever you prefer!
  • Water – room temp water is added in addition to the lemon juice or wine. The mix of wine or juice and water infuses your salmon with a delicate, delicious flavor.
Use fresh salmon fillets for poached salmon.

How to Poach Salmon

Learn how to poach salmon 3 easy steps! The full instructions and step-by-step video are in the recipe card below! This is just an outline.

  1. Prep.

    Place salmon fillets in a baking dish. Add lemon juice OR dry white wine to the dish. Add room temperature water, until the salmon is completely submerged in liquid, with an extra ½ inch of water added above the top of the salmon.  

  2. Poach.

    Place salmon in the oven at 375 degrees for 25-35 minutes.

  3. Remove.

    Use a slotted spatula to remove salmon from the liquid and serve.

Tips for the Best Poached Salmon

  • The fresher the salmon, the better your poached salmon will turn out!
  • No need to remove the skin before poaching. The salmon skin will become soft and delicious when poached.
  • Poached salmon can be served hot or chilled. To chill poached salmon, use a slotted spatula to remove salmon from its poaching liquid, onto a clean dish. Chill in the fridge, uncovered, for an hour before serving.
  • You can use diluted lemon juice or white wine as your poaching liquid. Both work well! The best dry white wines to use for poached salmon are sauvignon blanc or pinot grigio.

Serving Suggestions

All this simple poached salmon needs is a sprinkle of salt and pepper to finish it off. If you’d like to dress it up, here are my favorite ways to serve poached salmon:

  • Serve it warm – serve your poached salmon right out of the oven, warm and delicious.
  • Serve it chilled – use a slotted spatula to remove salmon from its poaching liquid, onto a clean dish. Chill in the fridge, uncovered, for an hour.
  • With lemon wedges & herbs – serve poached salmon with salt and pepper, regular lemon wedges or Meyer lemon wedges, plus fresh herbs like dill or parsley.
  • On top of a Green Goddess Salad – yes, this salad is SO GOOD with salmon on top.
  • With black currant bacon vinaigrette – my all-time favorite poached salmon recipe is this one: Poached Salmon With Black Currant Bacon Vinaigrette.
  • Shredded, as a salad – poached salmon can be made into this amazing Salmon Salad.
  • Chilled with tzatziki – buy store-bought tzatziki or make your own with the recipe in this Salmon Burgers post!

    Frequently Asked Questions (FAQs)

    Is poached salmon healthy?

    Yes! Poaching salmon doesn’t require any oil…just lemon juice OR wine and water!

    What temperature is salmon done?

    While the USDA recommends salmon is cooked to 145 degrees Fahrenheit, salmon cooked to medium will register 135 degrees Fahrenheit.  

    Can you use frozen salmon for this recipe?

    You can use frozen instead of fresh salmon but I recommend thawing it overnight in the fridge before poaching.

    What is poached salmon?

    Poached salmon is salmon that is gently cooked in a flavorful liquid until it is tender and cooked to perfection.

    Storage and Reheating Tips

    To store: If you aren’t ready to enjoy your poached salmon right away, use a slotted spatula to remove salmon from the poaching liquid onto another dish. Refrigerate, uncovered, for an hour before covering and storing in the fridge for 3 days.

    To reheat: Serve chilled or reheat wrapped in foiled at 275 degrees for about 10 minutes until warm.

    Can you freeze poached salmon? I don’t recommend freezing poached salmon because of its delicate, extra moist texture.

      Other Salmon Recipes On Tastefully Grace!

      Simple Poached Salmon Recipe

      This simply delicious poached salmon seems fancy, but is actually so fast and easy. It’s perfect for entertaining in a pinch or a quick weeknight dinner, served warm or chilled. Even make it ahead!
      5 from 24 votes
      Prep Time: 5 minutes
      Cook Time: 25 minutes
      Total Time: 30 minutes
      Course: Lunch, Main Course, Side Dish, tips & tricks
      Cuisine: New England
      Keyword: any season, summer
      Servings: 4 servings (in 1 pound)
      Calories: 197kcal
      Author: Tastefully Grace

      Equipment

      • 8×8" or 9×13" baking dish

      Ingredients

      • Fresh salmon fillet(s) any size that can fit in a baking dish
      • ¾ cup dry white wine OR juice of a lemon
      • Water room temperature

      Instructions

      • Preheat oven to 375°F. Place salmon fillet(s) in a baking dish. Add lemon juice OR dry white wine to the dish. Then add room temperature water, until the salmon is completely submerged in liquid, with an extra ½ inch of water added above the top of the salmon.
      • Place salmon in the oven for 25-35 minutes depending on the thickness of your salmon. While the USDA recommends salmon is cooked to 145°F degrees, salmon cooked to medium will register 135°F in the thickest part.
      • Use a slotted spatula to remove salmon from poaching liquid and serve!

      Video

      Notes

      • Serve poached salmon warm or chilled with salt and pepper, lemon wedges and fresh herbs, or one of the Many Other Ways listed in the blog post above!
      • To chill, use a slotted spatula to remove salmon from its poaching liquid, onto a clean dish. Chill in the fridge, uncovered, for an hour.
      • The best dry white wines to use for poached salmon are sauvignon blanc or pinot grigio.
      • ¾ cup of wine is roughly equivalent to a mini bottle of wine (187mL)!

      Nutrition

      Serving: 1serving | Calories: 197kcal | Carbohydrates: 1g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 50mg | Potassium: 556mg | Vitamin A: 45IU | Calcium: 14mg | Iron: 1mg
      Tried this recipe?Let us know how it was!
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