Perfect Poached Salmon Recipes

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POACHED SALMON II



Poached Salmon II image

This dish is simple, moist and delicious. You may substitute lemon juice for the wine and omit the garlic if you wish.

Provided by lor

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 25m

Yield 4

Number Of Ingredients 7

½ cup dry white wine
½ cup water
2 pounds salmon fillets, cut into 4 pieces
2 tablespoons butter, softened
1 ½ teaspoons dried parsley
1 ½ teaspoons chopped garlic
salt and pepper to taste

Steps:

  • Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
  • Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
  • Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.

Nutrition Facts : Calories 405.1 calories, Carbohydrate 1.3 g, Cholesterol 116.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.7 g, SaturatedFat 6.5 g, Sodium 137.4 mg, Sugar 0.3 g

POACHED SALMON



Poached Salmon image

This simple and delicious poached salmon is on your plate in only 15 minutes. Deceptively fancy, it's the perfect option for solo dining or when you're entertaining in a hurry.

Provided by Elise Bauer

Categories     Dinner     1-Pot     Quick and Easy     Fish     Poached Salmon     Salmon     Seafood

Time 20m

Yield 4

Number Of Ingredients 9

½ cup dry white wine (a good Sauvignon Blanc)
½ cup water
Several sprigs of fresh dill or sprinkle of dried dill
A sprig of fresh parsley
1 shallot, peeled and thinly sliced or a few thin slices of onion
Salt
1 to 1½ pounds salmon fillets, pin bones removed
Freshly ground black pepper
A few slices of fresh lemon to serve

Steps:

  • Prepare the poaching liquid: Put the wine, water, dill, parsley and shallots or onions in a sauté pan, and bring to a simmer on medium heat.
  • Add the salmon: Sprinkle the salmon fillets with a little salt. Place salmon fillets, skin-side down on the pan, and cover.
  • Cook and serve the salmon: Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired done-ness. Do not overcook. Serve sprinkled with freshly ground black pepper and a slice or two of lemon on the side.

Nutrition Facts : Calories 380 kcal, Carbohydrate 5 g, Cholesterol 107 mg, Fiber 1 g, Protein 38 g, SaturatedFat 4 g, Sodium 254 mg, Sugar 2 g, Fat 21 g, ServingSize Serves 2 to 4 or more, depending on the size of the fillet, UnsaturatedFat 0 g

PERFECT POACHED SALMON



PERFECT POACHED SALMON image

Categories     Fish

Number Of Ingredients 13

Salmon filets (allow 6 ounces per person)
1 carrot, sliced
1 small onion, sliced
1 stalk celery, sliced
2 slices lemon
Several sprigs of parsley
6 bay leaves (Turkish, or 1/2 of a California bay leaf) Salt to taste
1 cup dry white wine
Juice of half a lemon
Nutrients per serving:
Calories: 245.3, Protein: 36.3 grams, Fat: 10.0 grams , Saturated Fat: 2.1 grams Monounsat Fat: 3.6 grams, Polyunsat Fat: 3.3 grams, Carbohydrate: 0.0 grams Fiber:
0.0 grams, Cholesterol: 75.6 mg, Vitamin A: 168.0 IU, Vitamin E: 1.1 mg/IU Vitamin C: 1.7 mg, Calcium: 60.5 mg,
Magnesium: 52.1 mg

Steps:

  • Prep time: 30 minutes Source: Adopted from Dr. Weil.com

MOIST POACHED SALMON



Moist Poached Salmon image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 5

2 salmon steaks or fillets (8 ounces each)
Salt
2 to 3 cups of water or a combination of water and dry white wine
1/2 teaspoon whole coriander seeds
Bay leaf

Steps:

  • Arrange salmon in a single layer in a skillet that is 2 inches deep. Season with salt. Add enough water and wine to completely cover the salmon; add coriander seeds and bay leaf. Slowly bring liquid barely to a simmer. Reduce heat to low, cover the skillet and simmer for 3 to 4 minutes or until the salmon looks opaque.
  • Turn heat off and let stand covered for 10 minutes or until you are done eating your greens.

TRADITIONAL POACHED SALMON



Traditional Poached Salmon image

Provided by Nancy Fuller

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 teaspoon olive oil
Four 4- to 6-ounce fillets salmon
Sea salt and white pepper
2 lemons, 1 halved and 1 cut into wedges
1 bottle dry white wine, such as pinot grigio
Fresh parsley, for garnish

Steps:

  • Drizzle the olive oil over the salmon fillets and season with some sea salt and white pepper. Set aside.
  • Fill a high-sided large skillet one-third of the way up with water. Add the wine and lemon halves. Bring to a low simmer, add the salmon and let cook until firm to the touch, 5 to 7 minutes for medium. For well-done salmon, cook for 10 minutes.
  • Serve garnished with the lemon wedges and parsley.

SIMPLE POACHED SALMON



Simple Poached Salmon image

A beautifully poached piece of salmon is clean tasting and light. There's only one rule: Don't overcook.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 6

2 carrots, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
1 small onion, peeled and halved
1/2 lemon, thinly sliced
Coarse salt
4 skinless salmon fillets (6 ounces each and about 1 inch thick)

Steps:

  • In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
  • Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from liquid.

Nutrition Facts : Calories 277 g, Fat 12 g, Protein 39 g

WHOLE POACHED SALMON



Whole Poached Salmon image

Poaching is a great way to bring out the delicate flavor of whole fish. A poacher will use less liquid than a pan, but either works. This whole poached salmon is fantastic hot or cold. Serve with a little lemon or your favorite sauce.

Provided by Marvel's Kitchen

Categories     Seafood     Fish     Salmon

Time 35m

Yield 2

Number Of Ingredients 8

1 (750 milliliter) bottle dry white wine
1 onion, thinly sliced
1 rib celery, sliced
6 whole peppercorns
1 bay leaf
1 whole salmon, cleaned
1 bunch fresh dill
1 lemon, sliced

Steps:

  • Combine wine, onion, celery, peppercorns, and bay leaf in a fish poacher. Place poacher over 2 burners on the stove.
  • Rinse fish under cold water, stuff the cavity with dill and lemon slices, and place on the rack in the pot. Cover and bring slowly to a strong simmer (don't boil at any point). Cook until fish easily flakes with a fork, being sure not to overcook, about 20 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Drain and serve.

Nutrition Facts : Calories 420.9 calories, Carbohydrate 24.6 g, Cholesterol 24.5 mg, Fat 2.5 g, Fiber 5 g, Protein 13 g, SaturatedFat 0.6 g, Sodium 84.4 mg, Sugar 6.4 g

POACHED SALMON RECIPE BY TASTY



Poached Salmon Recipe by Tasty image

Here's what you need: skinless salmon fillet, salt, pepper, peppercorn, lemon, fresh thyme

Provided by Robin Broadfoot

Categories     Dinner

Yield 1 serving

Number Of Ingredients 6

6 oz skinless salmon fillet
salt, to taste
pepper, to taste
peppercorn, to taste
1 lemon, sliced
fresh thyme, to taste

Steps:

  • Fill a pan with enough water to submerge a fillet. Bring the water to a simmer.
  • Add salt, peppercorns, sliced lemon, and thyme to water.
  • Add salmon, cover the pan, and cook for 20 minutes.
  • Remove salmon from pan, and season with salt, pepper, and fresh lemon.
  • Enjoy!

Nutrition Facts : Calories 385 calories, Carbohydrate 11 grams, Fat 22 grams, Fiber 3 grams, Protein 34 grams, Sugar 3 grams

OVEN-POACHED SALMON



Oven-Poached Salmon image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

1 small whole salmon, approximately 2 1/2 pounds
4 spring onions (scallions)
6 sprigs fresh tarragon
12 sprigs fresh parsley
1 lemon
2 teaspoons unsalted butter, approximately
1/2 cup dry white wine (more if needed)

Steps:

  • Preheat oven to 350 degrees.
  • Split salmon lengthwise, and lay one half on a sheet of heavy-duty aluminum foil. Split the spring onions lengthwise. Place the onions, tarragon and parsley on the salmon. Top with other half of the fish.
  • Slice lemon thinly and lay slices over top of salmon. Dot with butter. Sprinkle with white wine. Wrap foil loosely around the salmon, sealing the package tightly by folding over several times; this prevents steam from escaping.
  • Place salmon packet on a cookie sheet and bake 30 minutes. Remove from oven and set aside to cool, but do not open packet until ready to serve or to use.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 1 gram, TransFat 0 grams

QUICK & EASY POACHED SALMON



Quick & Easy Poached Salmon image

Make and share this Quick & Easy Poached Salmon recipe from Food.com.

Provided by Joel6538

Categories     Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

1 skin-on salmon fillet
water (to cover)
kosher salt
pepper

Steps:

  • Place filet, skin side down, in a small stock pot.
  • Pour enough water over to cover the salmon by about two inches.
  • Place pot on high heat until just beginning to boil.
  • Remove salmon from water and pat dry.
  • Sprinkle with Kosher salt and pepper to taste.
  • This goes great with a little garlic mayonnaise or a vinaigrette.

Nutrition Facts : Calories 101, Fat 3.5, SaturatedFat 0.6, Cholesterol 36.6, Sodium 59.6, Protein 16.3

POACHED SALMON



Poached Salmon image

This recipe ran with a 1989 article about Georgette Mosbacher, a cosmetics industry executive who frequently entertained for business from her Washington, D.C., home. It's an elegant dish for a large group - the recipe ultimately serves 12 - but it comes together quickly. Serve it, as a commenter suggests, with a homemade tartar sauce.

Provided by Barbara Gamarekian

Categories     dinner, main course

Time 30m

Yield Twelve servings

Number Of Ingredients 11

2 3-pound Atlantic salmon fillets, from the center cut
1 tablespoon salt
10 black peppercorns
1 bay leaf
1 small onion, quartered
1/4 cup sliced carrot
1/4 cup sliced celery
4 sprigs parsley, plus 1/4 cup minced
8 tablespoons unsalted butter, at room temperature
2 tablespoons lemon juice
1/4 teaspoon freshly ground white pepper

Steps:

  • Cut each fillet into six serving pieces. Set aside.
  • Fill a large fish poacher or roasting pan with enough water to cover the fish when it is added later, and bring the water to a boil. Add the salt, peppercorns, bay leaf, onion, carrot, celery and the sprigs of parsley, and simmer for five minutes.
  • Place the butter, lemon juice, white pepper and minced parsley in a mixing bowl. Beat until all the ingredients are well incorporated. Place the mixture on wax paper and roll into the shape of a log. Chill until ready to use.
  • Add the fish pieces to the court bouillon, cover with a piece of cheesecloth and simmer for 10 minutes. Remove the cheese cloth and drain the fish on paper towels. Serve with the maitre d'hotel butter.

SIMPLE POACHED SALMON



Simple Poached Salmon image

I love this recipe because it's healthy and almost effortless. And the salmon always cooks to perfection! -Erin Chilcoat, Central Islip, New York

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 4 servings.

Number Of Ingredients 13

2 cups water
1 cup white wine
1 medium onion, sliced
1 celery rib, sliced
1 medium carrot, sliced
2 tablespoons lemon juice
3 fresh thyme sprigs
1 fresh rosemary sprig
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
4 salmon fillets (1-1/4 inches thick and 6 ounces each)
Lemon wedges

Steps:

  • In a 3-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 45 minutes., Carefully place fillets in liquid; add additional warm water (120° to 130°) to cover if needed. Cook, covered, just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°), 45-55 minutes. Remove fish from cooking liquid. Serve warm or cold with lemon wedges.

Nutrition Facts : Calories 272 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 115mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

EASY POACHED SALMON



Easy Poached Salmon image

Cook this simple poached salmon at the beginning of the week and use it in salads and sandwiches or as a main course on busy weeknights.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Yield Serves 4

Number Of Ingredients 8

4 5-oz wild salmon fillets, skin on
1 clove garlic, crushed
1 carrot, sliced
2 sprigs fresh thyme
1 bay leaf
3 black peppercorns
1/2 cup white wine
Coarse salt

Steps:

  • In a small pan, arrange fillets in a single layer. Cover with water until fillets are just submerged. Remove fillets and set aside. Add garlic, carrot, herbs, peppercorns, and wine. Bring to a boil, season with salt, then turn off heat; add fillets skin-side down, and cook, covered, until slightly underdone in the center, about 10 minutes per inch of thickness. Reserve the poaching liquid and, once cool, combine with fillets.

EASY POACHED SALMON



Easy Poached Salmon image

In 46 years of marriage, we had never tasted salmon until a friend told me about poaching it in a low cooker. I tried it and got flaky, moist results with little fuss. I added some soy sauce for extra flavor. - Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 8 servings.

Number Of Ingredients 10

6 cups water
1 medium onion, chopped
2 celery ribs, chopped
4 sprigs fresh parsley
1/2 cup dry white wine
1 tablespoon soy sauce
8 whole peppercorns
1 bay leaf
1 salmon fillet (3 pounds)
Lemon slices and fresh dill

Steps:

  • In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices., Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon., Cook, covered, on high 60-70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.

Nutrition Facts : Calories 266 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 97mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

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