Poached Salmon
Tools Required:knife and cutting board; large (10 to 12-inch) skillet with lid; measuring spoons; tongs, food turner or slotted spoon (optional)
Servings Prep Time
2people 2-5minutes
Cook Time
7-10minutes
Difficulty Cost
Easy! Expensive (for wild-caught Alaskan or Pacific salmon)
Servings Prep Time
2people 2-5minutes
Cook Time
7-10minutes
Difficulty Cost
Easy! Expensive (for wild-caught Alaskan or Pacific salmon)
Instructions
  1. Cut salmon into single serving sizes if needed.
  2. Fill a large skillet with water about 1 inch deep. Stir in vinegar or white wine, dill, salt, and pepper. Add onion slices.
  3. Heat on medium to medium-high until it just begins to simmer. Turn heat to medium-low to low and place salmon gently in the water. (We use our tongs, but a large spoon or food turner also works.) Cover (with lid or foil) and simmer for 7-10 minutes or until fish flakes easily when tested with a fork. Do not boil. If thick, flip over gently, half-way through.
  4. Remove from water with a slotted spoon or food turner and set on a paper towel to absorb the excess water before transferring to a plate.
  5. Squeeze the juice of the lemon half over the cooked salmon and serve.