How to Cook Poached Salmon

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  • Looking for a healthy but yummy way to prepare salmon? Try poaching the salmon in your favorite liquid. Read on to learn everything you need to know about how to cook poached salmon.

  • Looking for a healthy but yummy way to prepare salmon? Try poaching the salmon in your favorite liquid. Read on to learn everything you need to know about how to cook poached salmon.

  • Introduction

    • Poaching is a healthy and flavorful way to prepare salmon. Simply cook the salmon in the simmering liquid of your choice. Poached salmon is delicious hot or cold.

  • Before You Begin

    • Preparation is the key to a perfectly poached piece of salmon every time.

  • Choose Your Salmon

    • For best results, select fresh salmon.
    1. Choose center-cut salmon fillets.
      • You can poach the whole salmon, you'll just need a bigger cooking container.
    2. Buy salmon with the skin still on.

  • Choose Your Liquid

    1. The liquid you choose will help flavor the salmon. Select a single liquid or mix and match to your satisfaction. You may want to try:
    2. Water.
    3. Wine.
    4. Juice.

  • Choose Your Seasonings

    • You don't have to season your salmon, but it will add another layer of flavor.
    1. Sprinkle with salt and pepper.
    2. Try herbs, such as,
      1. Dill.
      2. Thyme.
      3. Parsley.
    3. Add aromatics to the cooking liquid, like:
      1. Root vegetables, such as:
        1. Carrots.
        2. Celery.
        3. Leeks.
      2. Citrus fruits, including:
        1. Lemons.
        2. Oranges.
      3. Bay leaves.
    • Note: The mixture of liquid and seasonings used for poaching is called court bouillon. Make sure you have enough to cover the fish.

  • Choose Your Cooking Vessel

    • No special equipment is required. The size of the container you will need, depends on the amount of salmon being poached. Try:
    1. A deep skillet.
    2. A deep oven-safe pan.
    3. A molded tureen.
    4. A large poissoniere.
    5. A baby's bathtub.
      • Can hold whole salmon.
    6. A dishwasher.
      • Empty and hold the soap!

  • Poaching the Salmon

    • Now it is time to start poaching.
    1. Pour the court bouillon into the cooking vessel.
      • Use just enough liquid to cover the salmon.
    2. Bring the liquid to a simmer.
    3. Add the salmon.
      1. Place the fish skin side down.
        • Remove the skin if desired.
      2. Wrapping the salmon in cheese cloth or placing the fish on a rack will help prevent the fish from breaking.
    4. Make sure the liquid remains at a gentle simmer and does not boil.
    5. Poach for 5-10 minutes. The salmon is done when:
      1. The flesh is opaque.
      2. The temperature of the fish is 160 degrees Fahrenheit.

  • Conclusion

    • For healthy, yet deliciously silky and delicate fish, cook your salmon by poaching in simmering liquid. Customize to your taste buds and use the flavorings of your choice. Serve plain or with a sauce, hot or cold.

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