How to Prepare a Delicious Poached Salmon with Dill Sauce
Poaching is a wonderful way to keep delicate fish moist and flaky. If you follow the simple steps for poaching and have patience, you will be rewarded with a succulent main course like the poached salmon with dill sauce recipe below.
Poaching is a gentle moist heat technique of cooking and is perfect for a fish dish like this one but can be used for meat and chicken. And I'm guessing most of you have probably had poached eggs sometime in your life or what about poached pears?
Check out my cooking technique page on How to Poach to learn more about poaching, when to use this technique and steps for achieving great results.
I strongly urge you to buy an instant read thermometer if you don't already own one. It takes all the guess work out of determining doneness.
This recipe calls for 2 quarts of fish stock and I recommend you make your own with some help on my fish stock recipe post or find a good commercial alternative.
Poached Salmon with Dill Sauce Recipe
For the Salmon
- 2 pounds salmon fillet
- salt and pepper to taste
- ½ cup wine
- 2 quarts fish stock broth, enough to cover salmon
For the Salmon
- Salt and pepper the salmon on both sides.
- Add the wine, broth, bouquet garnis, onion, carrot and celery to the poaching pan. Bring liquid up to about 160°F. Hold at this temperature for fifteen minutes.
- Carefully lower the salmon into the pan. Add more broth, if necessary, to cover.
- Gently poach the salmon until it reaches an internal temperature of 140°F.
For the Dill Sauce
- Remove larger stems from the dill and the parsley.
- Put the ingredients in the bowl of your food processor. Process with on-off pulses until you have a thick sauce.
- Taste, and add more lemon juice, salt, and/or pepper, if needed.
- The dish can be served warm or cold. If serving cold, make the salmon well ahead and chill it in its poaching liquid. Before serving, make the sauce. Then, slice the salmon into four portions, topping each portion with ¼ of the sauce.
- If serving warm, gently warm the sauce on the stove, stirring constantly. Serve over the warm salmon.
For more information about poaching from the National Fisheries Institute.