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How To Poach Salmon
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How To Poach Salmon?


  • 4 (6-oz.) Salmon fillets (Skinless or without skin)
  • 1 cup dry white wine
  • 1 cup of water
  • Some sprigs of fresh dill if available (save some for serving) or dried dill
  • 1 fresh parsley sprig
  • Thinly sliced shallots or onion if shallots not available
  • 3-5 smashed garlic cloves 
  • Kosher salt
  • Freshly ground black pepper
  • Lemon slices for serving


  • Start by seasoning the salmon well on both sides with some salt and grounded pepper.
  • Prepare the poaching liquid. Add the white wine and water to a pan or skillet and place it on a stove. Add the garlic cloves, dill, parsley, shallot slices to the liquid and bring it to a simmer.
  • Place the salmon into the poaching liquid. If using salmon with skin on, then place it skin side down on the pan. Make sure it is completely submerged in the liquid to absorb the flavour better.
  • For the perfect poaching, it is important to keep the temperature just below boiling. Cook the salmon for 8 to 10 minutes, depending on the thickness of the fillet or how you like it. Do not overcook.
  • Shut off the flame and carefully remove the salmon with a spatula or large spoon. Sprinkle some pepper and dill and serve with the lemon slices.