📝 About This Recipe
Experience the epitome of refined seafood with this tender, melt-in-your-mouth salmon, gently poached in a fragrant aromatics-infused court bouillon. The dish is elevated by a luxurious, buttery Hollandaise sauce, brightened with fresh lemon and a generous handful of garden-fresh dill. This classic French-inspired preparation preserves the salmon's delicate texture while delivering a sophisticated profile that is perfect for an elegant brunch or a light, nutritious dinner.
🥗 Ingredients
The Poaching Liquid (Court Bouillon)
- 6 cups Water
- 1 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 Lemon (sliced into rounds)
- 1 Shallot (peeled and halved)
- 3-4 sprigs Fresh Parsley
- 1 teaspoon Black Peppercorns (whole)
- 1 Bay Leaf (dried)
- 1 tablespoon Kosher Salt
The Salmon
- 4 pieces Salmon Fillets (6 oz each, skin removed, center-cut preferred)
Dill Hollandaise Sauce
- 3 large Egg Yolks (at room temperature)
- 1/2 cup Unsalted Butter (melted and kept warm)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 pinch Cayenne Pepper
- 1 teaspoon Warm Water (to adjust consistency if needed)
For Garnish
- 4 Fresh Dill Sprigs (for decoration)
- 1 Lemon Wedges (for serving)
👨🍳 Instructions
-
1
Prepare the court bouillon: In a large, wide skillet or shallow pot, combine the water, white wine, lemon slices, halved shallot, parsley sprigs, peppercorns, bay leaf, and salt.
-
2
Bring the liquid to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer for 10-12 minutes to allow the aromatics to infuse the water.
-
3
While the broth simmers, prepare the Hollandaise: Place the 3 egg yolks and lemon juice in a blender or use a tall immersion blender beaker.
-
4
Gently melt the butter until it is bubbling but not browned. With the blender running on low, very slowly drizzle the hot butter into the yolks in a thin, steady stream until a thick, creamy emulsion forms.
-
5
Stir in the finely chopped dill and a pinch of cayenne by hand. If the sauce is too thick, whisk in a teaspoon of warm water. Keep the sauce warm by placing the container in a bowl of warm (not hot) water.
-
6
Return to the poaching liquid. Ensure the liquid is at a very bare simmer—there should be tiny bubbles just breaking the surface, not a rolling boil.
-
7
Gently lower the salmon fillets into the liquid. They should be completely submerged; if not, add a little more warm water.
-
8
Cover the pan with a tight-fitting lid and cook for 6-10 minutes. The timing depends on thickness; the salmon is done when it is opaque on the outside and flakes easily with a fork but remains slightly translucent in the very center.
-
9
Using a slotted spatula, carefully lift the salmon fillets from the liquid. Let them rest on a paper-towel-lined plate for 30 seconds to drain any excess moisture.
-
10
Place each fillet on a warmed plate. Generously spoon the Dill Hollandaise over the center of the salmon.
-
11
Garnish with a fresh sprig of dill and a lemon wedge on the side for an extra pop of acidity.
💡 Chef's Tips
Temperature is key: Never let the poaching liquid boil once the fish is added, or the salmon will become tough and rubbery. If your Hollandaise 'breaks' (separates), whisk in a teaspoon of boiling water vigorously to bring it back together. For the best flavor, use high-quality European-style butter which has a higher fat content and less water. Always use fresh dill; dried dill cannot replicate the bright, grassy notes required for this specific sauce. To ensure even cooking, take the salmon out of the refrigerator 15 minutes before poaching to take the chill off.
🍽️ Serving Suggestions
Serve alongside steamed asparagus spears or haricots verts for a classic, light pairing. A bed of fluffy jasmine rice or buttered baby potatoes works beautifully to soak up the extra Hollandaise. Pair with a crisp, chilled glass of Chablis or a dry Sancerre to complement the acidity of the sauce. For a sophisticated brunch, serve the poached salmon over toasted brioche or an English muffin. A light cucumber and radish salad with a vinaigrette provides a refreshing crunch to balance the richness of the butter sauce.