Poached Salmon

Whole Living, October 2011
  • Yield Serves 4
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  • 4 5-oz wild salmon fillets, skin on
  • 1 clove garlic, crushed
  • 1 carrot, sliced
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 3 black peppercorns
  • 1/2 cup white wine
  • Coarse salt


  1. In a small pan, arrange fillets in
    a single layer. Cover with water
    until fillets are just submerged.
    Remove fillets and set aside. Add garlic, carrot, herbs, peppercorns,
    and wine. Bring to a boil,
    season with salt, then turn off
    heat; add fillets skin-side down,
    and cook, covered, until slightly
    underdone in the center, about
    10 minutes per inch of thickness.
    Reserve the poaching liquid and,
    once cool, combine with fillets.

Cook's Note

Poached salmon can be refrigerated for up to 3 days.

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