Easy poached salmon cooked in white wine with dill
Poaching fish is simple and easy. You'll have juicy and flavorful fish using this cooking technique. Once you master poaching salmon, you can use the same technique with any kind of fish. Add a bright sauce to your poached salmon, and dinner is ready in less than 30 minutes.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: French
Keyword: 10 ingredients or less, family-friendly, gluten-free, seafood
Add the court bouillon to the pan with the aromatics. If you're preparing an impromptu poaching liquid, add the poaching liquid ingredients to the aromatics.
Heat the poaching liquid until it reaches the ideal poaching temperature range 140-180º F / 60-82º C (I like to aim for 170-180º F / 76-82º C). I use medium heat and cover the pan with a lid to help bring the liquid to temperature.
Add the salmon to the warmed poaching liquid. The poaching liquid should be steaming and you may see convection happening where the liquid from the bottom of the pan rises to the top. However, the liquid should not be boiling.
Measure the temperature of the fish at the thickest section. Once it reaches 145º F / 63º C, the salmon is cooked. Remove from the poaching liquid to avoid overcooking.
Serve the salmon with a sauce. Enjoy your poached salmon!