Poached Salmon

Poaching salmon keeps it extremely moist and makes it silky and flavorful— it’s also incredibly easy and takes very little time to cook. Unlike most watery poaching broths, the one I use to poach salmon is overly seasoned so that the salmon ends up perfectly seasoned. The remaining poaching liquid becomes almost like a sauce—I actually like to eat the sliced shallots and diced lemon from the liquid, which soak up the seasonings, alongside the salmon. You can stir noodles, rice, or croutons into the rest of the liquid or just sip on it. Note that I call for skin-on salmon here because the skin holds the fish together in one piece. Skinless fillets work, too, but they may flake apart when you plate them.

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