📝 About This Recipe
This recipe elevates the humble salmon fillet into a masterpiece of texture, utilizing a gentle poaching method that ensures the fish remains incredibly moist and buttery. By simmering the salmon in a 'court-bouillon'—a fragrant liquid of white wine, citrus, and fresh herbs—the delicate flesh absorbs subtle, sophisticated flavors without being overwhelmed. It is a timeless technique that celebrates the purity of high-quality seafood while delivering a healthy, restaurant-quality meal right to your home kitchen.
🥗 Ingredients
The Salmon
- 4 pieces Salmon Fillets (6-ounce portions, skin-on or off, preferably center-cut)
- 1 teaspoon Kosher Salt (for seasoning the fish)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Poaching Liquid (Court-Bouillon)
- 1 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 3 cups Water (filtered)
- 1 Lemon (thinly sliced into rounds)
- 1 large Shallot (peeled and thinly sliced)
- 4 sprigs Fresh Dill (whole)
- 4 sprigs Fresh Parsley (whole)
- 1 teaspoon Black Peppercorns (whole)
- 1 Bay Leaf (dried or fresh)
- 1 Celery Stalk (roughly chopped)
For Garnish and Serving
- 2 tablespoons Extra Virgin Olive Oil (high quality for drizzling)
- 1 tablespoon Fresh Chives (finely minced)
- 1 tablespoon Capers (drained and rinsed)
👨🍳 Instructions
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1
Remove the salmon fillets from the refrigerator about 15 minutes before cooking to take the chill off, ensuring even cooking.
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2
In a wide, shallow sauté pan or a deep skillet large enough to hold the fillets in a single layer, combine the water, white wine, lemon slices, sliced shallot, celery, dill sprigs, parsley sprigs, peppercorns, and bay leaf.
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3
Bring the liquid to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 8-10 minutes to allow the aromatics to infuse the liquid.
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4
While the liquid simmers, pat the salmon fillets dry with paper towels and season the flesh side lightly with kosher salt and black pepper.
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5
Check the poaching liquid; it should be at a very bare simmer, with only small bubbles occasionally breaking the surface (approximately 170°F to 180°F if using a thermometer).
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6
Carefully lower the salmon fillets into the liquid, skin-side down. The liquid should just barely cover the top of the fish; if it doesn't, add a splash more warm water.
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7
Cover the pan with a tight-fitting lid. This traps the steam and ensures the top of the fish cooks perfectly alongside the bottom.
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8
Poach the salmon for 6 to 10 minutes, depending on the thickness of your fillets. For a medium-rare center, aim for 6-7 minutes; for fully opaque, aim for 9-10 minutes.
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9
Test for doneness by gently pressing the thickest part of the fillet with a fork; it should begin to flake easily. The internal temperature should reach 125°F for medium or 145°F for well-done.
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10
Using a wide slotted spatula, carefully lift the fillets out of the poaching liquid, allowing any excess moisture to drain off.
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11
Transfer the salmon to a warm plate or serving platter. If the skin is still attached, you can easily peel it off at this stage if desired.
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12
Drizzle each fillet with a little extra virgin olive oil and garnish with fresh chives, capers, and a fresh squeeze of lemon from the poaching liquid.
💡 Chef's Tips
Never let the poaching liquid reach a rolling boil once the fish is added, as high heat toughens the proteins. If you don't have white wine, you can substitute it with an equal amount of chicken or vegetable stock and an extra tablespoon of lemon juice. For an extra-rich version, add a tablespoon of cold butter to the poaching liquid right before adding the fish. Save the leftover poaching liquid! Strain it and use it as a base for a seafood risotto or a light fish soup. To serve cold, let the fish cool in the poaching liquid for 20 minutes before refrigerating; this keeps it exceptionally moist.
🍽️ Serving Suggestions
Pair with steamed asparagus or tender haricots verts drizzled with brown butter. Serve alongside a fluffy lemon-herb couscous or wild rice pilaf to soak up any juices. A crisp, chilled glass of Chablis or Sancerre cuts through the richness of the salmon beautifully. Accompany with a dollop of crème fraîche mixed with horseradish for a zesty kick. Serve over a bed of fresh arugula tossed in a light vinaigrette for a healthy lunch.