Best Easy Poached Salmon Recipes

EASY POACHED SALMON

Steps:

• In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices., Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon., Cook, covered, on high 60-70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.

EASY SKILLET-POACHED SALMON

Steps:

• Generously season fish with salt and pepper. Transfer to a straight-sided skillet, saucepan, or shallow pot slightly larger than fish, skin-side down. Scatter leek, celery, bay leaf, lemon rounds, and peppercorns around fish. Add wine and enough water to submerge fish by 1 inch. Attach a deep-fry thermometer to skillet.
• Heat over medium until liquid reaches 150 degrees. Reduce heat to low to maintain temperature (remove skillet from heat briefly if it climbs above 150 degrees). Cook until fish turns opaque and is just cooked through, 6 to 10 minutes, depending on thickness. With a fish spatula, transfer to a plate, skin-side up. Let cool slightly; remove skin. Serve warm, room temperature, or chilled, with lemon wedges.

EASY POACHED SALMON

Steps:

• In a small pan, arrange fillets in a single layer. Cover with water until fillets are just submerged. Remove fillets and set aside. Add garlic, carrot, herbs, peppercorns, and wine. Bring to a boil, season with salt, then turn off heat; add fillets skin-side down, and cook, covered, until slightly underdone in the center, about 10 minutes per inch of thickness. Reserve the poaching liquid and, once cool, combine with fillets.

EASY POACHED SALMON WITH DILL

Steps:

• Pre-heat oven to 350 degrees fahrenheit.
• Remove any visible bones and cut off the head and tail (if it hasn't already been done for you) If using a poacher place the tray in the poacher, add 1/4 cup water and place your salmon in the tray skin side down.
• If you do not have a fish poacher (how many of us do?) you can use any oven safe pan large enough to hold your fish.
• Just crumple and crinkle a medium sized sheet of tin foil and place your fish on the foil skin side down.
• Add enough water to just come to the edge of the foil without spilling onto the fish (approx 1/3 cup).
• On top of the fish sprinkle all ingredients.
• Cover with lid or tin foil.
• Cook for 12-20 min's.
• For RARE fish, cook just until white liquid emerges from fish (this is the cooked fish oil).
• It will be pinky white on the outside and peachy pink inside.
• For more well done fish, cook until fish is a pinky white color all the way through.
• Place on a platter to serve.
• Leave onions, capers and dill on the fish.
• Slice lemons on the side for those who like fresh lemon juice.
• This salmon is great served with rice and steamed veggies or a salad.

EASY POACHED SALMON

Steps:

• First make the poaching liquid for the fish. Put the peppercorns, 2 tsp salt, vinegar, fennel, bay leaves and parsley stalks in a saucepan with 2.5 litres of water, and bring to the boil. Boil for 10 mins so all the flavours infuse into the liquid.
• Make sure that you choose a roasting tin big enough to hold the salmon fillet. Strain the liquid into the empty tin, bring to the boil on the hob, then add the fish, skin-side down, making sure it is covered in liquid. Scatter around the lemon slices, and simmer gently for 1-2 mins until the fish changes colour completely. Cover the surface with a large piece of foil, turn off the heat and leave to cool completely. The fish will cook as the liquid cools.
• To make the salsa verde, put all the ingredients into the bowl of a food processor, then blitz to make a bright, slightly chunky sauce. Season to taste.
• Carefully remove the salmon to a serving platter and peel away the skin if you like. Serve with the salsa verde, new potatoes and asparagus.

EASY POACHED SALMON IN THE DISHWASHER

Steps:

• 1. Salmon: Cut 2 big pieces of foil. Spray the shiny side with non stick spray. Place 2 pieces of fish side by side in foil and fold up outer edges. --- Combine remaining ingredients in a measuring cup and drizzle evenly over fish.
• 2. Fold and pinch foil tightly all around to create a water tight seal around package. (I usually wrap with second piece of foil) Place fish packets on top rack of dishwasher. Set dishwasher on "normal cycle" setting. This takes about 50-55 minutes. When cycle is complete, take salmon out, discard foil, place on individual plates and spoon a generous spoonful of dill sauce on top.
• 3. Make while fish is "washing": Sauce: Melt butter over medium heat in a skillet; add the next 4 ingredients and sauté for 5 minutes ,until vegetables are soft but not browned. Reduce heat to medium low and add chicken stock; Simmer , uncovered for 15 minutes;reducing to 1/2.
• 4. Remove from heat and let cool. Transfer to blender and add remaining ingredients, except sour cream. Puree until smooth. Reserve and reheat before serving. Stir in sour cream at the last minute. Enjoy! I just love this recipe.

EASY POACHED SALMON

Steps:

• Place salmon steaks in a large skillet with water, salt and vinegar [the water should come 1/2 up the side of the salmon].
• Turn on heat and keep just under a boil for 10 minutes.
• Turn steaks and cook, simmering, for another 10 minutes.
• Remove steaks and take off skin and remove bones on the inside.
• Add dill, chopped scallions, lemon juice and peanut oil to water.
• Cook on medium heat until reduced to a sauce - 5-10 minutes.
• Place salmon steak on plate.
• Mold cooked rice in a 1/2 cup measuring cup and unmold on plate.
• Top rice with spinach.
• Pour sauce over spinach.
• And serve.

QUICK & EASY POACHED SALMON

Steps:

• Place filet, skin side down, in a small stock pot.
• Pour enough water over to cover the salmon by about two inches.
• Place pot on high heat until just beginning to boil.
• Remove salmon from water and pat dry.
• Sprinkle with Kosher salt and pepper to taste.
• This goes great with a little garlic mayonnaise or a vinaigrette.

CHUCK'S EASY POACHED SALMON

Steps:

• Place lemon slices, dill and ginger in a foil pan that has been sprayed with cooking spray.
• Place salmon on top.
• Add wine and then fill pan with water until the fish is completely covered.
• Cover with foil and poke knife holes all over the foil to allow steam to escape.
• Put in oven at 350 for approximately 25 minutes (cooking time depends on thickness of filet- if the fish flakes easily with a fork, then it's ready).

DR. ANDREW WEIL'S EASY POACHED SALMON

Steps:

• Place carrot, onion, celery, lemon, parsley, and bay leaves (if using California bay leaves, just use half a large leaf) in saucepan.
• Top vegetables with the fish, cold water to cover, salt to taste, the wine, and the lemon juice. Bring the pot to a boil leaving it uncovered.
• Adjust heat to simmer and cook 5 minutes.
• Turn off heat and without stirring, allow to rest 10 minutes.
• Carefully remove to a serving platter; the salmon will be perfectly done. It is delicious served either hot or cold.