Poaching is the process of simmering food in just enough water to barely cover it. While both boiling and poaching are considered moist-heat cooking methods (versus dry-heat cooking methods like sautéing and grilling), there are two key differences. First, water temperature: poaching requires a lower-temperature simmer whereas boiling will use a higher-temperature rolling boil. Secondly, you do not need to use as much water for poaching as you would for boiling. To properly poach, it is best to have the water line just reach the top of the food you're cooking.chttp://www.cheftalk.com/cooking_articles/Cooking_Techniques/72-Proper_Poaching.html 

Because neither butter nor oil is used in the preparation, poaching is one of the healthiest ways to prepare salmon. In just 7-10 minutes, you can have a ready-to-eat poached salmon dinner, as Gourmet Travelista Judith Jones demonstrates below.

1. For best results, select fresh salmon. Choose center-cut salmon fillets. 
   
2. If your poaching dish is large enough, you can poach the entire fish, which, according to Martha Stewart makes for a much more pleasant presentation, but if there's not enough room, the home-maker suggests cutting the fish's head and tail off.chttp://www.marthastewart.com/recipe/whole-poached-salmon  
   
3. In our how-to series, Judith Jones uses a manageable 3-4 ounce portion. She suggests leaving the skin on to keep the filet intact during the cooking process. 
   
4. Otherwise, you might try a piece of cheescloth to keep the piece from flaking away.chttp://www.marthastewart.com/recipe/whole-poached-salmon 
   

1. You don't have to season your salmon, but it does add another layer of flavor. Sprinkle with salt and pepper, or try herbs, such as dill, thyme, parsley, and bay leaves. Some chefs even decide to add aromatics to the cooking liquid like carrots, celery, and leeks. 
2. To add some zest, add oranges or lemons. The resulting mixture of liquid and seasonings used for poaching is referred to as a court bouillon.chttp://www.wisegeek.com/what-is-court-bouillon.htm 
3. For liquids, you can select anything from salted water to a white-wine broth to a light sugar-syrup. 
4. A simple Internet search can turn up dozens of variations on this poaching liquid. 
5. Chef Emeril Lagasse has a spicy take on the poaching liquid here. Just remember, the more flavorful your broth, the more the fish itself will dance on the palate.chttp://www.marthastewart.com/article/cooking-school-poaching-101 

1. Much like choosing an aquarium for your fish, the vessel you use to poach your salmon should be entirely determined by the size of the fish. If you've got a large salmon, you might choose a Dutch oven or a molded tureen. If, like Judith Jones, you've got 3-4 ounce steaks, a deep skillet will work. 
2. Just make sure you've got enough room to cover the fish with water without letting it to drown in court bouillon.

1. Now it is time to start poaching. Pour the court bouillon into the cooking vessel. 
2. Estimate the amount of liquid you'll need to cover the salmon. Bring the liquid to a simmer. 
3. Add the salmon. Place the fish skin side down. Make sure the liquid remains at a gentle simmer and does not boil. 
4. Poach for 7-10 minutes. The salmon is done when the flesh is opaque. For a more scientific method, carefully lift the salmon out of the water and, using a meat thermometer, make sure the interior temperature is at least 135 degrees.chttp://www.marthastewart.com/recipe/whole-poached-salmon