Easy Salmon Recipe How To Poach Salmon Fillets

HOW TO POACH SALMON FILLETS

Poaching salmon fillets rather than baking or grilling is one of the best ways to cook salmon because it retains the delicate nature of this super-good-for-you fish and keeps it tender and moist at the same time.

For recipes that call for flaked salmon or recipes that you want to tweak by adding fresh salmon, this is an excellent way to cook the salmon and then use in different recipes.

Flaked, poached salmon can be used in place of canned salmon in any recipe. About 1-3/4 cup to a shy 2 cups will equal one 14-3/4 ounce can of canned salmon and be much fresher for the effort.

Add flaked, poached salmon to salads, to eggs, omelets, frittatas, or even use as tuna and make a sandwich spread of it. Sometimes instead of making a salmon spread per se, I will combine a bit with cream cheese and spread on dense or toasted breads, then add other accouterments such as lettuce, cucumber slices, etc. There are all kinds of ways to use salmon and the healthy properties of salmon simply cannot be stated enough. It is also a good firm, flavorful fish that stands up well to many dishes.

Photo Credit:  WikiCommons BrokenSphere

• Remember to use a meat thermometer - I use one with a probe as it makes it easy to slide the probe under the lid of a pan or into the meat, in the oven, etc. When it registers 160 degrees, the salmon is done. Let rest and flake or use in recipes as needed.

INGREDIENTS

• Salmon fillets with skin intact - 1 to 1-1/2 pounds
• 1/2 cup dry white wine (Sauvignon Blanc, Chardonnay or Riesling are all good choices)
• 1/2 cup water
• 1 shallot or few slices of white onion peeled and cut into thin slices (for flavor)
• Dried dill weed or several sprigs of fresh dill if available - few dashes
• Dried parsley or fresh parsley sprig if available - few dashes
• Pepper to taste (optional)

DIRECTIONS

1. Heat wine and water, parsley, dill, shallot or onion in a skillet or sauté pan.
2. Over medium heat, let the mixture come to a simmer - do not boil rapidly.
3. Add the salmon fillets with the skin side down to the pan.
4. Insert thermometer if desired.
5. Cover with a lid or with aluminum foil to act as a lid.
6. Cook for 5 minutes and check to see if done.
7. If desired, sprinkle with ground black pepper to taste.
8. For flaking, set aside and let cool, then flake with a fork, removing all bones and skin.

MORE WAYS TO COOK SALMON FILLETS

BAKING SALMON FILLETS

• Heat oven to 375 degrees.
• Butter a shallow dish or pan.
• Place the salmon fillets side by side skin side down in the dish and cover with the above ingredients.
• Add fennel or celery for flavor if desired.
• Insert thermometer in thickest part of salmon.
• Cover with buttered foil or buttered parchment paper.
• Cook until the salmon becomes opaque rather than bright but using a thermometer will get it right every time - 160 degrees.

MICROWAVING SALMON FILLETS

• Use the same technique as above but use plastic wrap instead to cover the baking dish.
• Prick the surface, however, to allow steam to escape.
• Microwave on high for 3-5 minutes but again, check temperature with a thermometer as every fillet is different in thickness.
• Take fillets out midway through the cooking though and turn around in the dish so that the inside part of the fish is now on the outside of the dish and the outside portion of the fish is on the inside of the dish.

Still another great way to poach salmon fillets or steaks is in Court Bouillon - just allow extra time to make the poaching solution (about 30 minutes) and allow to cool before using in the recipe.

INGREDIENTS

• 1-1/4 cups dry white wine or dry cider
• 5 cups of water
• About 1/2 cup white wine vinegar or champagne vinegar
• 1 chopped white onion or shallots
• 2 coarsely chopped carrots
• 2 sticks chopped celery
• 2 bay leaves
• 2 teaspoons sea salt or kosher salt
• 12 black peppercorns

DIRECTIONS

• Place all the ingredients into a large pot.
• Bring to a boil.
• Simmer for 30 or 40 minutes.
• Cool before using.

• If you use the court bouillon to poach your salmon, when done poaching, you can save the liquid for another dish such as fish soup or a fish chowder. 
• If you do not plan to use it soon, you can always freeze it and thaw for use later.
• Freeze in small containers or in ice cube trays, take out and place in labeled freezer bags for another use.
• The court bouillon makes a delicious base for soups and chowders, salmon or otherwise.