Poaching Salmon Perfection: Simple Pan-Poaching Techniques

Poached salmon is a quick, easy, and healthy way to cook salmon. It is a moist cooking technique where salmon fillets are partially or fully submerged in a liquid and gently simmered until tender and flaky. The poaching liquid can be water, broth, wine, or a combination of these, with added aromatics like dill, lemon, garlic, and white wine. The salmon is cooked undisturbed for 5-10 minutes, depending on its thickness, and is ready when it flakes easily with a fork.

Choosing a poaching liquid

Water

Water is the most basic poaching liquid and is a good choice if you want to let the natural flavour of the salmon shine through. It's also a good option if you're looking for a healthier alternative to other liquids like wine or broth.

White Wine

White wine is a popular choice for poaching salmon as it adds a depth of flavour to the dish. A dry white wine pairs particularly well with the savory flavours of the poaching liquid and the salmon. Sauvignon Blanc and Pinot Grigio are two varieties that work well.

Broth

Using broth as a poaching liquid can add richness and depth of flavour to your salmon. You can use a regular broth or get creative with options like clam juice or vegetable broth. If you want a lighter touch of flavour, you can also mix broth with water.

Milk

Milk is an unexpected but viable option for poaching salmon. It will impart a subtle creamy flavour to the fish. This option is worth considering if you plan to serve the salmon with a creamy sauce or are looking for a milder flavour profile.

Combination Liquids

You don't have to choose just one poaching liquid—combining two or more liquids can create unique and delicious results. For example, you could try a mixture of white wine and water, broth and clam juice, or even add a splash of wine to your water for a hint of flavour.

Remember, poaching is a gentle cooking method, so it's important to maintain a gentle simmer rather than a rolling boil when cooking your salmon. Experiment with different liquids and combinations to find your favourite way to poach salmon!

Preparing the salmon

Firstly, gather your ingredients. For poaching, it is recommended to use a thicker salmon fillet, such as king or sockeye. You can leave the skin on or remove it, depending on your preference. Other ingredients include a dry white wine, such as Sauvignon Blanc or Pinot Grigio, and fresh herbs like dill, parsley, or tarragon. You will also need some basic seasonings like kosher salt, black pepper, and garlic powder.

Once you have your ingredients, it's time to prepare the poaching liquid. This can be as simple as using water, or you can add more flavour by using a combination of wine and water. For extra depth, you could also include sliced shallots, garlic, and lemon slices in the poaching liquid. Bring this mixture to a simmer over medium heat.

Now it's time to prepare the salmon fillets. If your salmon has skin, place the fillets skin-side down in the pan on top of the dill (if using). Sprinkle the salmon generously with salt, pepper, and garlic powder. You can also pat the salmon dry with paper towels before seasoning to help the seasonings stick better.

Cover the pan and begin poaching. Maintain a gentle simmer rather than a rolling boil to ensure the salmon is poached, not boiled. Depending on the thickness of your fillets, the poaching process should take between 5 to 10 minutes. For a softer texture, aim for an internal temperature of 130°F to 145°F.

Finally, remove the salmon from the poaching liquid and serve immediately. You can garnish with fresh herbs and a squeeze of lemon juice, or even drizzle some hollandaise sauce on top for a decadent touch.

Cooking the salmon

Poaching salmon is a fast and gentle cooking method that yields tender, flaky fish. It is also one of the best ways to get soft and tender fish in under 20 minutes. The simple poaching liquid, infused with fresh herbs, aromatics, and a splash of white wine, gives the salmon a fresh and bright flavour.

To poach salmon, start by preparing the poaching liquid. In a large pan, add sliced lemons, shallots, fresh herbs, wine, and water. Bring the mixture to a simmer over medium heat. You can also add other ingredients to the poaching liquid such as garlic, parsley, bay leaves, and peppercorns.

Next, add the salmon fillets to the pan, placing them skin-side down. Season the salmon with salt and black pepper, and cover the pan. Poach the salmon for 5 to 10 minutes, depending on the thickness of the fillets. You'll know the salmon is done when it flakes easily with a fork. The ideal internal temperature for the salmon is between 130°F and 145°F.

Finally, garnish and serve the salmon. Fresh herbs and a squeeze of lemon juice are a great way to enhance the flavour of the dish. You can also drizzle hollandaise sauce or melted butter on top of the salmon before serving.

Poached salmon is a versatile dish that can be served warm or cold. It pairs well with various side dishes, including steamed vegetables, salads, rice, and pasta.

Tips for Poaching Salmon:

• It is best to use salmon fillets that are at least 1 inch thick, with the skin still on, to prevent them from falling apart.
• Maintain a gentle simmer rather than a rolling boil when poaching the salmon.
• The salmon is cooked when it turns a pale pink colour and flakes easily with a fork.
• If you want to remove the salmon's skin, it is easiest to do so when the fish is still warm but cool enough to handle.

Serving suggestions

Poached salmon is a versatile dish that can be served hot or cold and pairs well with various side dishes. Here are some ideas for serving your pan-poached salmon:

• For a simple and elegant presentation, garnish the salmon with fresh herbs such as dill or parsley, and a squeeze of fresh lemon juice. You can also add a drizzle of extra virgin olive oil or hollandaise sauce on top.
• If you prefer a heartier meal, serve the salmon with a side of Basmati rice, couscous, or quinoa salad. The slightly floral nature of Basmati rice goes especially well with the salmon.
• For a well-rounded meal, pair the salmon with a fresh and crunchy salad, such as a Mediterranean chickpea salad, radicchio, fresh fennel and orange, asparagus salad, cucumber salad, or broccoli salad.
• If you're looking for more substantial side dishes, try roasted zucchini with garlic, green cauliflower rice, or easy cucumber, peach, and basil salad.
• To add some carbs to your meal, serve the salmon with a side of couscous with pistachios and apricots.
• For a special touch, make a sauce out of the poaching liquid by reducing it with lemon and pepper and serving it over the salmon and sides.
• If you're serving the salmon cold, it goes well with a caper parsley sauce or tartar sauce.
• To drink, pair the salmon with a dry white wine such as Sauvignon Blanc or Pinot Grigio, which also work well as a poaching liquid.

Storing and reheating

Poached salmon can be stored in the refrigerator for up to 3-4 days in a sealed container. If you want to freeze it, place the fillets on parchment paper in a storage container to prevent them from sticking, and they will stay good for up to 3 months.

When reheating, it is best to avoid the microwave, as this can dry out the fish and cause a strong smell. Instead, reheat the salmon in the oven at a low temperature of around 300 degrees Fahrenheit for about 15 minutes. Covering the fish with foil will help retain moisture and prevent the escape of any fishy aroma.

Before reheating, you can rub the fillets with olive oil or lemon juice to preserve their flavor and moisture. Alternatively, you can reheat the salmon on a pan with a splash of water.

Poached salmon is versatile and can be served hot or cold. When serving cold, it pairs well with asparagus salad, cucumber salad, or broccoli salad. For a warm dish, steamed broccoli, asparagus, or spinach are good choices.

Frequently asked questions