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Lemon Herb Poached Salmon Recipe

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3.9 from 5 reviews

This poached salmon recipe delivers a delicate and flavorful dish, gently cooked in a fragrant white wine and herb-infused liquid. Enhanced by fresh lemon, garlic, shallots, and fresh herbs, the salmon remains moist and tender, perfect for a light and elegant meal.

Ingredients

Poaching Liquid

  • 2 large lemons (zested and juiced, plus extra lemon wedges for garnish)
  • 1/2 cup white wine
  • 1 shallot, thinly sliced
  • 2 garlic cloves, minced
  • 3 sprigs parsley (divided)
  • 3 sprigs dill (or ½ to 1 teaspoon dried dill, divided)

Main Ingredient

  • 1 1/2 pounds salmon fillet, sliced into four equal portions
  • Kosher salt, to taste
  • Hojiblanca Spanish extra virgin olive oil, for drizzling (optional)

Instructions

  1. Prepare the lemon: Zest one lemon, then juice it. Slice the second lemon into wedges or rounds for garnish and set aside.
  2. Prepare the poaching liquid: In a large saucepan with a lid, combine the white wine, lemon juice, sliced shallot, minced garlic, two sprigs of parsley, and two sprigs of dill. Bring this mixture to a gentle simmer over medium heat.
  3. Season the salmon: Pat the salmon fillets dry with paper towels and season both sides generously with kosher salt.
  4. Poach the salmon: Gently nestle the salmon fillets into the simmering poaching liquid. Reduce the heat to maintain a low simmer, cover the pan, and cook the salmon for 5 to 8 minutes depending on thickness and preferred doneness, typically closer to 5 minutes for tender, moist fish. While the salmon poaches, finely chop the remaining sprig of parsley and dill.
  5. Serve: Carefully transfer the poached salmon fillets to individual serving plates. Spoon a small amount of the poaching liquid over the fillets. Sprinkle with lemon zest, chopped parsley, and dill. Drizzle with extra virgin olive oil if using. Serve immediately with the prepared lemon wedges or slices on the side.

Notes

  • Cooking time may vary depending on the thickness of the salmon. Start checking at 5 minutes to avoid overcooking.
  • Using fresh herbs enhances the flavor, but dried dill can be substituted if needed.
  • Extra virgin olive oil drizzle adds richness but can be omitted for a lighter dish.
  • Leftover poaching liquid can be strained and used as a light dressing or sauce base.
  • Ensure the simmer is gentle to prevent the salmon from breaking apart.

Find it online: https://miracooking.com/lemon-herb-poached-salmon-recipe/