How to Poach Salmon

Poaching salmon fillets is the easiest way I know to get moist, tender fish to serve up with the sauce of your choice, or to flake into a salmon salad.  And guess what?  The method is EXACTLY like the one you can use to hard cook eggs. Could not be simpler. 

Poached Salmon with Cilantro Sauce

You basically put salmon in cold water to cover (salt the water), and then bring to a boil, turn off the heat and let sit — covered — for about 10 minutes until cooked through.  A few minutes longer if your filet is thicker than an inch.

Then remove the fish from liquid and refrigerate until chilled (unless you want to serve it warm or room temperature, in which case cool it to the temperature you want). If there is skin on the fillets, peel it off.

How to Poach Salmon

Poached Salmon with Cilantro Sauce: An extremely easy, foolproof method for poaching salmon, paired with a pretty, creamy herby sauce.

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Making Poached Salmon in Advance

The great news is that this can be made up to a day in advance, both the sauce and the fish (in fact the salmon has to be made several hours in advance if you do want to serve it chilled, though room temperature or warm poached salmon is also lovely.)

Poached Salmon with Cilantro Sauce

Cilantro Sauce

If you are a cilantro fan, this sauce may become a little addiction for you. It’s lovely on roasted vegetables, all kind of fish and pork and chicken dishes. It also make a nice dip for crudites (raw veggies).

Having been a small child in the era of The Preppy Handbook (which my dad actually published), the combo of pink and green gets certain synapses firing.  I wasn’t preppy myself —  I was too young for the heart of the era.  But I definitely internalized that the classic color combo of choice was pink and green, and I had an uncle with whale pants to prove it.

Poached Salmon with Cilantro Sauce

Sauces for Poached Salmon

Other sauces that would be great with poached salmon: Ramp Chimichurri Sauce, slightly spicy Sriracha Sauce, creamy Horseradish Sauce, vibrant Mint Basil Pesto or Spinach Parsley Pesto, carroty gingerly Japanese Restaurant Salad Dressing.

This is is going to be a spring and summertime staple.

Poached Salmon with Cilantro Sauce

Other Salmon Recipes:

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Poached Salmon with Cilantro Sauce

An extremely easy, foolproof method for poaching salmon, paired with a pretty, creamy herby sauce.
Yield: 6 People
Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes

Ingredients

For the Salmon

  • 2 pounds salmon filet with or without skin
  • 1 tablespoon coarse or kosher salt

For the Cilantro Sauce

Directions

  • Put the salmon in a large pot (you can cut salmon in two pieces for a big round pot), cover with cold water, add 2 teaspoons of salt, and bring to boil. Turn off the heat, and leave the salmon in the covered pot for 10 minutes.
  • Remove the fish from liquid and refrigerate until chilled (unless you want to serve it warm or rom temperature, in which case cool it until it is the temperature you want). If there was skin on the fillets, peel it off.
  • Meanwhile, in a food processor or blender, combine the cilantro leaves, shallots, and Dijon. Puree, add the mayonnaise and yogurt, if using, cream, salt, pepper, and cayenne and puree. Taste and adjust seasonings.
  • Serve the chilled fish with the sauce on the side.

Nutrition Information

Calories: 365kcal | Carbohydrates: 1g | Protein: 31g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 98mg | Sodium: 1363mg | Potassium: 767mg | Fiber: 1g | Sugar: 1g | Vitamin A: 326IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

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Comments

  1. Hi, Katie,
    The cilantro porch salmon sauce is very delicious, I give it 10/10 . Perfect! I did it n everyone loves it
    Thank you n God bless you.

    Mabel

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